Beef Stroganoff Casserole

Serves: 6-8

Time to prepare: 1 hour



1/3 cup flour

1/2 teaspoon each garlic powder, salt, pepper & paprika

1 1/2 pounds stewing beef

2 tablespoons each vegetable oil & butter

2/3 cup low sodium beef broth

3-4 sprigs fresh thyme

1 1/2 cups mushrooms, halved

1 large onion, chopped


1/2 cup sour cream

1 carton McCormick Simply Better Gravy, beef flavor

2 teaspoons cornstarch


8 oz dry egg noodles

1 Tablespoon fresh parsley


    1. Preheat oven to 300 degrees.
    2. In a large bowl, combine the flour & seasonings. Set aside.
    3. Remove any fat from the beef and gently toss with the flour mixture to coat.
    4. Heat the vegetable oil and butter in a skillet over medium high heat. Add the dredged beef chunks and brown until a crust forms on each side.
    5. In 9×13 inch pan combine beef, onions, mushrooms and beef broth Cover tightly with tin foil and bake for 2 hours or until beef is fork tender.
    6. Meanwhile, combine the sour cream, Simply Better Gravy and cornstarch in small bowl and set aside.
    7. Cook the egg noodles 2 minutes less than indicated on the package. Drain well.
    8. Remove the beef from the oven and turn the oven up to 350 degrees.
    9. Remove the thyme sprigs from the pan, stir in the egg noodles and the gravy mixture.
    10. Bake an additional 15 minutes or until hot and bubbly.


Optional Crumb Topping: Combine 1/2 cup Panko bread crumbs, 1 tablespoon fresh parsley, 1/2 teaspoon garlic powder and 1 1/2 tablespoons melted butter. Sprinkle over the casserole just before baking