Philly Steak Stroganoff Casserole
- 16 Philly Gourmet® Sandwich Steaks
- Salt and pepper to taste
- 8 oz. sliced mushrooms
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1/4 cup dry white wine or chicken broth
- 1 can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 Tbsp. Dijon mustard
- 4 cups cooked egg noodles
- Chopped fresh parsley (optional)
Preheat oven to 350° F. Spray 13" x 9" baking dish with nonstick cooking spray.
Place steaks in a large skillet and brown over medium-high heat until no longer pink, stirring to break up, and season with salt and pepper to taste. Drain fat from meat, reserving 2 Tbsp. of drippings, and set meat aside.
Combine drippings, mushrooms, onions and garlic, and cook on medium-high for 2 minutes or until onion is tender. Add wine/chicken broth. Reduce heat to medium-low and simmer for 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return steaks to skillet and combine.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with parsley if desired.