How to Make Stroganoff Casserole By Rachael

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well.

Brown 1.5 pounds of ground beef in a skillet with a drizzle of olive oil, seasoning with about 3 tablespoons of Worcestershire sauce, kosher salt, and coarse black pepper.

Remove the ground beef from the skillet and add more olive oil or a dab of butter to the drippings.

Brown 1.5 pounds of mushrooms in the skillet without salting them until they are brown.

Add 1 medium chopped onion and a good handful of fresh-picked thyme to the browned mushrooms.

Season the onion and mushrooms with salt and pepper to release their liquid.

Add lots of garlic to the mixture.

Meanwhile, cook 1 bag of extra wide egg noodles according to package instructions.

For the breadcrumb topping, mix bread ends with melted butter and shredded Gruyere cheese.

Chop chives, parsley, and dill, mixing half into the breadcrumbs and reserving half for the egg noodles.

Deglaze the pan with a splash of dry sherry or substitute with about 0.5 cup of dry white wine.

Add about 2 cups of beef stock to the mushroom and onion mixture and thicken with about 0.5 cup of cream or half and half.

Stir in about 0.5 cup of sour cream and return the browned ground beef to the skillet.

Combine the reserved herb mixture with the buttered egg noodles, adding some starchy cooking water.

Mix the noodle mixture with the beef and sauce, then transfer to a casserole dish.

Top the casserole with the breadcrumb, herb, and Gruyere mixture.

Broil the casserole until the top is golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens