Beef Stroganoff Casserole

Ingredients:

• 1 tsp. salt
• 2 Tbsp. + 2 tsp. Market District extra virgin olive oil, divided
• 1 lb. Nature’s Basket 90% lean ground beef
• 1 (8 oz.) pkg. Giant Eagle Life's Getting Fresher sliced baby bella mushrooms
• 1 red onion, sliced
• 1 (26 oz.) can Giant Eagle cream of mushroom soup
• 1 cup Giant Eagle whole milk
• 2 Tbsp. Giant Eagle Worcestershire sauce
• 1 (10 oz.) pkg. Cascadian Farm™ organic sweet peas
• 1 lb. pkg. Giant Eagle extra wide egg noodles
• 1 cup Market District Italian-style bread crumbs

Directions:

  Prep Time: 15 min. • Cook Time: 45 min.

Preheat oven to 425°F. Bring a large pot of water and 1 teaspoon salt to a boil.

Heat another large pot over medium-high heat. Once hot, add 2 teaspoons of olive oil and ground beef. Cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked;* drain. Add mushrooms and onions to the beef and continue to cook another 2 minutes. Add the cream of mushroom soup, milk, Worcestershire sauce, and peas and stir well to combine. Bring back to a boil and turn off heat.

While the beef is cooking, cook the noodles in boiling water for 5 minutes and drain well. It will be a little under-cooked but it will cook more in the oven.

Combine the noodles with the beef mixture then transfer to an 8x12-inch baking dish. Toss the bread crumbs with 2 tablespoons olive oil and scatter over the casserole. Bake 20-25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

*For food safety, cook ground beef to an internal temperature of 160°F.