Rachael Ray’s Stroganoff Casserole

Serves 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Savory Beef and Mushroom Noodle Casserole with Herb Crust

Ingredients:

For the Casserole:

• 1 (16 oz) bag extra-wide egg noodles
• 3 tablespoons butter
• 1/2 cup assorted fresh herbs, finely chopped (chives, dill, parsley)
• 1/4 cup olive oil, divided
• 1 1/2 pounds ground beef
• 3 tablespoons Worcestershire sauce
• 12 oz white mushrooms, thinly sliced
• 2 large shallots, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons fresh thyme, chopped
• 1/4 cup dry sherry or white wine
• 1 1/2 cups beef stock
• 1/4 cup heavy cream
• 1/2 cup sour cream

For the Herb-Topped Crust:

• 4 tablespoons melted butter
• 2 cups rye or pumpernickel breadcrumbs
• 1 cup shredded gruyere cheese
• Kosher salt and freshly ground black pepper, to taste

For Garnish:

• 1/2 cup finely chopped fresh herbs (chives, dill, parsley)

Preparation:

1. Preheat your oven to 400°F.
2. In a large pot of boiling salted water, cook the egg noodles for 2 minutes less than the package instructions suggest. Drain and toss with 3 tablespoons of butter, the finely chopped assorted fresh herbs, and season with salt and pepper.
3. While the pasta cooks, prepare the beef and mushrooms:
   • Heat half of the olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt, pepper, and Worcestershire sauce, and cook until browned. Remove the cooked beef to a plate and set it aside.
   • Add the remaining olive oil to the skillet, then add the sliced mushrooms. Cook until they start to brown, then add the finely chopped shallots, minced garlic, fresh thyme, and season with salt and pepper. Cook, stirring often, until the shallots have softened (approximately 3 minutes), then stir in the dry sherry or white wine and cook until almost evaporated.
   • Pour in the beef stock and simmer for 5 minutes. Stir in the heavy cream and sour cream.
   • Return the cooked beef to the skillet, mix everything together, and remove from heat.
4. Stir the cooked noodles into the beef mixture, then transfer the entire mixture to a 9×13-inch baking dish.
5. Prepare the Herb-Topped Crust by combining the melted butter, rye or pumpernickel breadcrumbs, and shredded gruyere cheese. Sprinkle this mixture evenly over the casserole