beef stroganoff casserole

My husband loves beef stroganoff.

And my mother-in-law has perfected it.

I stole her recipe (nah, she really did give it to me...) and perfected it, myself.

I love that recipe.

This isn't it.

But, and a very big but, I wanted to convert it into a freezable (dare I say it?) casserole (I hate that word) so we could enjoy the taste of that wonderful dish even when I am running on no sleep and have a tiny new human to take care of.

Down from an hour or so of prep time to defrost in the fridge overnight and pop in the oven.

Can't get much better than that!

Beef Stroganoff Casserole

Makes one 9x13". 

Olive oil

2 pounds beef (filet mignon, if you are really feeling it, or just some lean stew meat) 

1 medium onion, diced

2 garlic cloves, minced 

2 cups sliced fresh cremini mushrooms

2 tablespoons Worcestershire sauce 

14 ounces beef stock

1 can of cream of mushroom soup 

8 ounces sour cream 

2 tablespoons dijon mustard 

3/4 teaspoon salt 

1 teaspoon freshly ground black pepper 

8 ounces wide egg noodles, cooked, tossed with a bit of butter, and kept warm 

A sprinkle of French fried onion rings, if desired

Heat a drizzle or two of olive oil in a large Dutch oven over medium-high heat.  Cut beef into small strips, about 1/2" by 1" and brown.

Add diced onion and minced garlic and and let saute until golden brown, about 5 minutes.

Add mushrooms, Worcestershire sauce, beef stock and cream of mushroom soup.  Bring to a boil, reduce heat, and let simmer for about 15 minutes.  Add sour cream, mustard, and salt and pepper to taste.

 

Spread egg noodles in your 9x13" pan and pour sauce over the top.

Cover with foil, label and freeze.

When ready to enjoy, defrost completely, bake at 350* for 30 minutes and dive in!