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Mushroom Stroganoff Noodle Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • 8x8 baking dish

Ingredients
  

  • 8 ounces egg noodles
  • 1 pound cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1/2 cup sour cream
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 350 degrees. Cook the egg noodles in a large pot according to package directions, then drain and set aside.
  • Melt the butter in a large skillet over medium heat. Add the onion and mushrooms. Cook until the mushrooms release their liquid and begin to brown.
  • Stir in the garlic and cook for one minute. Sprinkle the flour over the mixture and stir for another minute.
  • Slowly pour in the vegetable broth while stirring. Let the sauce simmer until it thickens slightly.
  • Remove the skillet from the heat. Stir in the sour cream, paprika, salt, and pepper until smooth.
  • Combine the sauce with the cooked noodles in a large bowl. Transfer the mixture to a greased 8 by 8 inch baking dish.
  • Bake for 20 minutes until the top is lightly golden. Sprinkle with parsley before serving.

Notes

Make this dish the night before and reheat it at the office in a 300 degree oven for 15 minutes. The sour cream sauce can separate if boiled, so keep the heat gentle after adding it. Skip the parsley if you want a simpler version for transport.
Course: Main Course
Cuisine: American
Equipment: Large pot, Large skillet, 8x8 baking dish