Stroganoff Casserole

I love a good stroganoff. It’s one of those great dishes, popular in the seventies, that I think still holds up today. But I don’t always have the time or energy it takes to put one together for a weeknight meal. This recipe has all the luscious elements of a stroganoff, simplified and tumbled into a satisfying casserole. It’s based on a recipe from an old, out of print cookbook called “Dinners in a Dish or a Dash” by Jean Anderson, one of my favorite cookbook authors. It’s a handy book to have in your collection, filled with yummy recipes and helpful tips. I’ve made this casserole countless times over the years (it’s one of my daughter’s favorites) and it never disappoints. This is my spin on an old school classic, conveniently transformed into a one-pot meal.

Here's my recipe:

I always find it helpful to gather all my ingredients before starting a recipe.

I love a recipe that lets you throw everything into one pan. How easy is that!

The ingredients cook up in a flash and before you know it, dinner is done.
I actually think it's faster than waiting for take out!

Stroganoff Casserole

Makes about 6 servings

Ingredients:

1 lb ground beef (I think chuck is the most flavorful)
8 ounces of mushrooms, sliced
1 medium onion, diced
1 clove of garlic, minced
1 tsp thyme
1/2c tomato sauce (I usually have homemade tomato sauce in my fridge, but jarred works too)
1/2c ricotta (I use whole, but you can use part-skim)
1/2c sour cream*
1 tsp salt
1/4 tsp pepper
1-6 ounce bag of baby spinach, steamed**
1/2 lb wide noodles (I like pappardelle) cooked al dente
3/4c grated Parmesan cheese

Directions:

1. Preheat the oven to 350 degrees. Lightly coat a casserole dish with non stick spray.
I love my 9x12 LeCruset stoneware dish, but any rectangular baking dish that size, will do.

2. In a large skillet, over medium heat, sauté beef, mushrooms, onions, garlic and thyme until meat is no longer pink and onions have softened. This usually takes between 8-10 minutes. Be sure to break up the beef as you go.

3. Lower the heat and add the tomato sauce. Stir and cook for another minute or two. 

4. Add the ricotta, sour cream, spinach and seasonings. Stir to combine, making sure the ricotta and sour cream are well blended. 

5. Add the noodles and gently toss to evenly distribute.

6. Tumble the mixture into the casserole dish and top with Parmesan cheese.

7. Bake for about 20 minutes or until the casserole is lightly browned and bubbly.
Enjoy!

Notes:

* 4 ounces of room temperature cream cheese also works in place of sour cream. 
Just be sure it's not whipped. I will typically use whatever happens to be hanging around in my fridge.

** It's a breeze to steam a bag of pre washed baby spinach in your microwave.
Simply toss the spinach into a glass bowl, sprinkle in a few drops of water, cover with a vented top and cook for 2-3 minutes, depending on your microwave. Using a slotted spoon, remove the spinach, gently squeezing away any water, and it's ready to go!