Beef Stroganoff Casserole Recipe - Cooking Index
Beef Stroganoff Casserole Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1/3 cup | 20g / 0.7oz | Chopped onion |
| 1 | Mushroom gravy mix - (3/4 oz) | |
| 3/4 cup | 177ml | Water |
| 1 | Sliced mushrooms - (2 1/2 oz) - drained | |
| 1 cup | 237ml | Sour cream |
| 1 cup | 237ml | Original Bisquick |
| 1/4 cup | 59ml | Milk |
| 1 | Egg | |
| 1 | Bell pepper - cut into rings (small) |
Heat oven to 400 degrees. Grease rectangular baking dish, 11 by 7 by 1 1/2 inches.
Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.
Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.
Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.
This recipe yields 6 servings.
Nutritional Info Per Serving: Calories 345 (Calories from Fat 200); Fat 22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 19g.
Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat.
High Altitude (3500-6500 ft): Bake 22 to 26 minutes
Description:
"Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef stroganoff in an easy casserole."
Source:
Back of the Box Recipes at http://www.backofthebox.com
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