Beef Stroganoff Casserole {Dump-and-Bake}

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 55 minutes

配料

1 (22 ounce) jar Alfredo sauce

3 cups less-sodium beef broth

1 tablespoon Worcestershire sauce

½ cup sour cream, (at room temperature)

12 ounces uncooked medium egg noodles

1 cup frozen diced onion, (thawed)

14-16 ounces frozen fully-cooked meatballs, (thawed)

8 ounces sliced fresh mushrooms

2 teaspoons minced garlic

½ cup panko breadcrumbs

1 tablespoon salted butter, (melted)

Optional garnish: chopped fresh parsley

步骤

Preheat oven to 425°F (220°C). Spray your largest baking dish (a deep 9x13-inch dish works best) with cooking spray.

In the prepared dish, whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until completely smooth.

Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Make sure the noodles are as submerged in the sauce as possible.

Cover tightly with aluminum foil and bake for 30 minutes.

Uncover and stir. Check the noodles. They should be almost al dente. If they're still quite firm, re-cover and bake for another 5 minutes before continuing.

In a small bowl, mix together the breadcrumbs and melted butter.

Sprinkle evenly over the casserole.

Bake, uncovered, for about 5 more minutes until the topping is golden and the noodles are fully cooked. For a crispier topping, place under the broiler for 1-2 minutes.

Let the casserole rest for 5-10 minutes before serving. The sauce will thicken as it sits. Garnish with fresh parsley, if desired.

营养

• 每份大小: 1 /8 of recipe
• 卡路里: 488 kcal
• 总脂肪: 27 g
• 饱和脂肪: 12 g
• 不饱和脂肪: 9 g
• 反式脂肪: 0.1 g
• 胆固醇: 146 mg
• 钠: 1007 mg
• 总碳水化合物: 41 g
• 膳食纤维: 2 g
• 总糖: 5 g
• 蛋白质: 21 g