The Beef Stroganoff Casserole recipe I am sharing with you today is one of Dale’s favorites. Not to be confused with actual Beef Stroganoff (great recipe to come later), this is more of a casserole, and a MANLY casserole at that! It got dubbed “Man Casserole” when my oh-so manly husband declared it DELICIOUS, despite being a bit anti-casserole. 🙂
No noodles in this dish, but an amazing layer of glazed & seasoned bread instead. This is baked on top of hearty beef, mushrooms & French Fried Onions layer. (all coated with cream of mushroom soup, YUM)
Yummy comfort food, and a winter staple around here, so I thought I’d better share it quick before it warms up too much and we all start switching gears to lighter spring/summer foods.
Speaking of SPRING, look what I saw today in my front flower bed…..YIPEE! 🙂
(click title to print)
2 lbs. hamburger
2 containers of baby bella sliced mushrooms
1 can French’s onion rings
1/2 tsp. salt
½ tsp. pepper
2 cans organic cream of mushroom soup
1 cup sour cream, divided
2- 16 oz. cans refrigerator biscuits (slightly flatten and cut in 1/2)
1 tsp. celery salt
Brown hamburger and season well. When cooked, scrape in the bottom of your Pampered Chef rectangle baker. (bigger than a 9×13) Butter sautee mushrooms in same skillet, scrape over beef and stir together. Top with ½ the onion rings.
In a small saucepan, heat soup and ½ sour cream, pour over meat mixture. Top with remaining FF onion. Flatten and cut each biscuit in half and place on top of onion ring layer, like a puzzle. (you will have some left)
Mix ½ cup sour cream, celery salt and egg. Pour over biscuits only. Bake 375* for 25-30 minutes.
Serve with steamed green beans for a simple and delicious meal!
It may look ugly, but it is DEEEELICIOUS!