Beef Stroganoff Casserole

Ingredients

• 8 ounces egg noodles
• 1 pound ground beef
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth (low sodium)
• 1 cup sour cream
• 10.5 ounces condensed cream of mushroom soup (1 can)
• 1 tablespoon Worcestershire sauce
• 2 cups mozzarella cheese (shredded)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Cook the egg noodles according to the package instructions until al dente. Drain the noodles and set aside.

3. 3

   In a large skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon until browned and cooked through. Drain any excess fat.

4. 4

   Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute, until fragrant.

5. 5

   Stir in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Simmer the mixture for about 10 minutes, stirring occasionally, until slightly thickened.

6. 6

   Combine the cooked egg noodles with the beef mixture in the skillet or a large mixing bowl, ensuring the noodles are well-coated with the sauce.

7. 7

   In a 9x13-inch (23x33 cm) baking dish, layer half of the noodle and beef mixture. Sprinkle 1 cup of shredded cheese over the layer. Add the remaining noodle and beef mixture on top, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheese over the top layer.

8. 8

   Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

9. 9

   Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.