Beef Stroganoff Casserole

Here is another freezer friendly meal for you.  Beef Stroganoff.  This recipe is super simple and comes together quickly.  Usually this dish is made with a nice cut of meat but this recipe uses ground beef which is more budget friendly and still tastes great. I love the creamy texture of the meat mixture along with the noodles.

Like the pizza pasta it can be served immediately for dinner, frozen or frozen in individual portions.

Ground Beef Stroganoff Casserole

Recipe slightly adapted from Freezer Friendz

Ingredients:

1 (8 oz.) pkg. medium noodles, cooked al dente

½ cup chopped onion

1 lb. ground beef

2 Tbsp. flour

1 tsp. salt

½ tsp. black pepper

1 garlic clove, finely chopped

¼ tsp. paprika

½ cup diced mushrooms-fresh or canned-drained

1 (10 oz.) can cream of mushroom soup

1 soup can water

1 cup sour cream

Parsley to garnish

Directions:

In skillet heat ground beef and onion until meat is no longer pink.  Drain grease from pan.  Add flour, salt, black pepper, garlic, paprika, mushrooms, soup and can of water.  Mix well and simmer 10 minutes.  Remove from heat stir in 1 cup sour cream.

To Cook day of:  In a 2 quart casserole dish put in cooked noodles and top with beef mixture.  Garnish with parsley. Bake at 350 F for 30-40 minutes until bubbly.

To freeze:  Pour noodles in a square foil pan. Top with beef mixture.  Garnish with parsley. Freeze.

To freeze in individual portions: Place noodles on bottom of containers that can be reheated in the microwave then distribute the meat mixture on top of noodles. Sprinkle with parsley and freeze.  

To serve: Thaw completely and uncover.  Bake at 350 F for 30-40 minutes until bubbly.

Yields: 8 servings.