Beef Stroganoff Casserole Recipe

Preheat the oven to 300 degrees F.

In a large bowl, combine the flour and seasonings. Set aside.

Remove any fat from the beef and gently toss with the flour mixture to coat.

Heat the vegetable oil and butter in a skillet over medium-high heat. Add the dredged beef chunks and brown until a crust forms on each side.

In a 9×13 inch pan, combine the beef, onions, mushrooms, thyme, and beef broth.

Cover tightly with tin foil and bake for 2 hours or until beef is fork tender.

Combine the sour cream, McCormick Simply Better Gravy, and cornstarch in a small bowl, and set aside.

Cook the egg noodles for 2 minutes less than the indicated timing on the package. Drain well.

Remove the beef from the oven and turn the oven up to 350 degrees F.

Remove the thyme sprigs from the pan, stir in the egg noodles and the gravy mixture. Combine the bread crumbs, fresh parsley, garlic powder, and butter in a bowl, then sprinkle over top, if desired.

Bake for an additional 15 minutes or until hot and bubbly.

Serve and enjoy!