Happy Monday, friends! After a week of spring-like weather, winter is back. We were busy running errands and finishing home projects all weekend. Why do weekends always go by too quickly? We blinked, and it was Sunday night. With the chilly (and rainy) weather, we were craving some comfort food for our family's Sunday supper. This easy (and yummy) beef stroganoff casserole was exactly what we needed. It's packed full of flavor but takes only 30 minutes in the oven. We love this recipe for busy weeknights, too - you can make it ahead and refrigerate until you're ready to bake. We served ours with a spiralized apple cranberry salad (recipe to come), and the meal was a huge hit. Healthy. Comforting. Filling. The perfect way to end the weekend and kickoff a new work week.
xo
Natalie and Ashley
Ingredients:
16 oz. egg noddles (we used pappardelle for extra taste)
1/4 cup butter
1 clove garlic, chopped
1 lb. ground round beef
8 oz. tomato sauce
1 can beef consomme
1/2 cup chopped onion
6 oz. can sliced mushrooms (we used a pack of sliced fresh mushrooms)
1 tbsp. flour
1 cup light sour cream
1 tsp. salt
1 tsp. pepper
1/4 cup Burgundy wine
8 oz. Cheddar cheese
Directions:
Cook noodles and drain. Cook beef and onions in the butter. Add flour and cook one minute. Combine remaining ingredients to the beef mixture. Layer noodles, meat and cheese; repeat. Bake in a 2-quart casserole. Bake at 350 degrees for 30 minutes.
