Beef Stroganoff Casserole

Beef Stroganoff Casserole

Miz Helen's Kitchen

★★★★★

Serves 8 to 10

Ingredients

1-1/2 pounds lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

3 tablespoons flour

1 can (10.5 ounces) cream of mushroom soup

2 cups beef broth

2 tablespoons Worchestshire

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

1 teaspoon dried parsely

12 (ounces) Cellentani Pasta

Directions

In a very large heavy skillet, brown the ground chuck, onion, bell pepper and garlic.

Stir in the flour until combined.

Add the soup, beef broth, Worchestshire and sour cream, stir well and cook on medium heat, this will make a nice sauce. It it is to thick add a little more beef broth.

Add the salt, pepper, cayenne pepper and dried parsely. Stir well, place the lid on the skillet and let it simmer for 10 minutes.

Cook the pasta according to package directions, then set aside.

Add the drained pasta to the skillet mix and stir well.

Pour the mix into a 9 X 13 baking dish.

Add 1 cup of Sharp Cheddar Cheese, shredded to the top of the casserole.

Bake at 350 degrees for 30 minutes.

Enjoy!