Beef Stroganoff Casserole
On Sunday I made a pot roast and I was really disappointed in it. It had a great flavor but didn’t have that melt in your mouth texture that I love in pot roast. I decided to turn the leftovers into this really tasty casserole. The roast was really delicious in this casserole. The beef was tender and moist. Usually when I make a pot roast I love it warmed up again and served with the mashed potatoes and gravy again. This dish may just of changed my mind. I may even start cooking a pot roast just to make this casserole!
It goes together pretty quickly. I would shred up the beef the day I cooked the roast as it would shred easier, also because it would be ready to go the next day.
Here is the mixture before I added the cracker topping. I added only enough milk to make it creamy as you see above.
We loved, loved this casserole enough to serve the leftovers the next day for dinner.
- 1/2 package medium egg noodles
- 3 - 4 cups leftover pot roast shredded
- 1 cup diced onion
- 1 cup diced celery
- 1 can cream of mushroom soup
- 1 soup can of milk
- 1/2 cup sour cream
- salt and pepper
- 1/2 sleeve saltine crackers
- 2 - 3 teaspoons butter
- Grease a 9 x 9 dish well. Preheat oven to 400 degrees.
- Cook egg noodles until almost tender. Drain well. Add back to the pot.
- Add the roast beef, onions and celery. Mix in.
- Add the mushroom soup, milk and sour cream. Stir well.
- Pour into the prepared pan. If it seems to dry add a little more milk.
- Sprinkle with the crushed cracker crumbs. Dot with the butter.
- Bake for about 45 minutes until hot and bubbly. Crackers will start to brown.
Maybe you’d like to try?
Cheesy Chicken Corkscrew Casserole full of chicken, peas in a creamy sauce!