Beef Stroganoff Casserole with Pappardelle

I have been craving beef stroganoff for weeks, so, I decided to make it my 'Casserole Wednesday' recipe for this week. It was perfect. I served it with roasted carrots and corn and my craving was satisfied.

Ingredients:

• 1 lb ground beef or sirloin
• 2 cups sliced mushrooms
• 1 medium onion, thinly sliced
• 1 {26 oz} can cream of mushroom soup
  
• 1 cup sour cream
• 1 {8 oz} cream cheese, sliced into squares
• 1/2 cup milk
  
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp pepper, divided
  
• 1 {16 oz} package pappardelle noodles - or - 1 {16 oz} package egg noodles
  

1. Preheat oven to 350 degrees. Lightly grease a 9 x 11 casserole dish. Cook noodles according to package directions. Drain and spread noodles in casserole dish.
   
2. In a large pot over medium-high heat, saute onions and mushrooms until soft and onions are translucent. Add onions and mushrooms to noodles in casserole dish.
3. In the same pot over medium-high heat, brown ground beef, seasoning with kosher salt and 1/2 tsp pepper. Saute until no longer pink. Drain fat from skillet.
   
4. Add cream of mushroom soup, sour cream, cream cheese, milk and 1/2 tsp pepper to the ground beef, stirring well until blended and cream cheese has melted.
5. Combine ground beef mixture with noodle mixture in casserole dish. Stir until well blended. Spread noodle mixture evenly across casserole dish.
6. Cover with foil and bake for 30 minutes, or until heated through.

Enjoy!

{Tip!} Serve with a veggie side, such as corn or roasted carrots.