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Instructions
1/ Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with non-stick spray.
2/ In a large skillet, brown the ground chuck. Once done, mix in the onions and mushrooms, and sauté until onions turn translucent.
3/ Introduce the minced garlic and stir for about 30 seconds.
4/ Gradually sprinkle the flour over the mix, continuously stirring for about 2 minutes.
5/ Slowly pour the chicken and beef broths into the skillet, ensuring to scrape off any flavor-filled bits from the pan’s base.
6/ Incorporate the sour cream, ranch dressing, salt, and pepper into the mixture.
7/ Fold in the cooked egg noodles, ensuring an even spread.
8/ Transfer the mixture to your pre-prepared casserole dish.
9/ In a separate bowl, amalgamate the Panko breadcrumbs, melted butter, and parsley. Evenly distribute this breadcrumb blend over the stroganoff.
10/ Allow it to bake for 30 minutes or until you notice a bubbling effect.
11/ Once baked, set it aside to cool for approximately 10 minutes before serving.
- Notes
For a health-conscious alternative, consider using low-fat sour cream or substituting with plain Greek yogurt.
Leftovers? Store your Beef Stroganoff Casserole in the refrigerator for a maximum of 4 days or freeze it for up to 3 months.
Nutrition
Calories: 674kcal
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