Instructions

Cook the Beef:

• In a large skillet over medium heat, cook the ground beef until browned. Remove the beef and set aside, draining any excess grease if necessary.

Sauté the Vegetables:

• In the same skillet, melt the butter. Add the chopped onion and garlic, sautéing until fragrant, about 2 minutes. Stir in the mushrooms and cook until tender, about 5 minutes.

Make the Sauce:

• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth, ensuring no lumps form. Simmer for 2-3 minutes until the sauce thickens.
• Stir in the sour cream, Worcestershire sauce, Dijon mustard, and paprika. Season with salt and pepper to taste.

Combine with Noodles:

• Add the cooked beef and egg noodles to the skillet, tossing everything to coat evenly with the sauce.

Assemble the Casserole:

• Preheat the oven to 375°F (190°C). Transfer the Stroganoff mixture to a greased 9x13-inch baking dish.
• In a small bowl, mix the breadcrumbs, Parmesan cheese, and shredded mozzarella or cheddar cheese. Sprinkle this mixture evenly over the casserole.

Bake:

• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the topping is golden and crispy.

Serve:

• Garnish with fresh parsley if desired. Serve hot and enjoy your Rich and Savory Beef Casserole iwht plenty of comforting flavors.