Ground Beef Stroganoff Casserole
A light weeknight meal, this ground beef stroganoff casserole is made with extra lean beef, cream of mushroom soup, and fat-free sour cream.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
A 9×13-inch baking dish should be sprayed with cooking spray.
Put a sizable nonstick skillet on medium-high heat and coat with cooking spray.
Including ground beef Cook for 10 minutes, stirring occasionally, until browned.
Add salt and pepper to taste.
Add the garlic, onion, and mushrooms to the skillet and stir.
For about 2 minutes, cook and stir until onion is soft.
Add the wine, lower the heat, and simmer for three minutes.
Add mustard, sour cream, and cream of mushroom soup.
Pour the beef mixture over the cooked noodles in a big bowl, and then toss to combine.
Pour into the baking dish that has been prepared, then wrap in foil.
Bake for about 25 minutes in a preheated oven, or until bubbling