This pasta bake is creamy, cheesy and so delicious. A great way to turn the great flavours of beef stroganoff into a pasta casserole!
Prep Time: 20minutes
Cook Time: 1hour
Total Time: 1hour20minutes
1green pepper, diced
1 1/2cupsliced mushrooms
2zucchini, cut into 1 inch chunks
2cupspacked fresh baby spinach
1can cream of mushroom soup
1 1/2cupssour cream
500gbroad egg noodles, cooked according to directions on package
2cupsgrated mozzarella cheese
Brown the beef in a large saucepan. Drain the grease and then add the vegetables (minus spinach), minced garlic worcestershire sauce, paprika, thyme, salt and pepper. Saute until the vegetables are tender, approximately 5-7 minutes.
Pour in the milk, cream of mushroom soup, and the baby spinach. Bring the stroganoff just to the boiling point. Lower the heat to a simmer and cook for 5 more minutes.
Stir in the sour cream and heat for a few minutes. The sauce should thicken nicely.
Mix the noodles with the sauce and spread in a large lasagna or baking dish. Sprinkle mozzarella cheese on top.
Preheat oven to 350F.
Place in the oven and bake for 20-30 minutes or until cheese is melted and just starting to brown.