Directions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Cook until softened, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5-6 minutes.
- Return the cooked beef to the skillet. Stir in the beef broth, sour cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
- Add the cooked egg noodles to the skillet and toss until everything is well combined.
- Transfer the beef and noodle mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped fresh parsley before serving.
Kitchen Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Cooking spray
- Mixing spoon
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through, or reheat the entire casserole in the oven at 350°F (175°C) for 20-25 minutes.
Food and Drink Pairings
Beef stroganoff casserole pairs beautifully with a crisp green salad dressed with a tangy vinaigrette. For a complete meal, serve it alongside steamed vegetables or roasted potatoes. As for beverages, a glass of red wine, such as a pinot noir or merlot, complements the richness of the dish perfectly.
