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February 2006 Casserole for the Community Kitchen

HAMBURGER STROGANOFF 

2 lbs. ground beef, turkey or soy equivalent

1 t. paprika

1 c. chopped onion

2 cans cream of mushroom soup

6 oz. canned sliced mushrooms (or 1 lb. sliced fresh mushrooms)

1 pt. sour cream

1 lb. egg noodles

Brown ground beef in skillet; drain off the excess fat. Cook onion (and mushrooms, if using fresh mushrooms) until tender, either in skillet or in microwave. Stir in paprika, soup, and drained canned mushrooms. Cook slowly, uncovered, for 5 minutes, stirring frequently. Meanwhile, cook egg noodles according to package directions. Spray aluminum casserole pan with cooking spray. Drain noodles. Stir sour cream into hamburger mixture, mix with noodles, and put in pan. Cover with aluminum foil and write “hamburger stroganoff” on the foil. Freeze.

Episcopal Church, USA

© 2003, Saint Philip's Episcopal Church
Mailing Address: P.O. Box 218, Durham, NC 27702
Telephone 919-682-5708, Fax 919-683-1857

Webmasters: Jack Mitchell, David Smith


Diocese of NC