- 1/4 cup butter, divided
- 1 (8 ounce) package egg noodles (such as Inn Maid® Fine Egg Noodles)
- 2 (4 ounce) cans mushroom pieces and stems, drained
- 1 small onion, finely chopped
- 2 pounds ground turkey
- salt and ground black pepper to taste
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1 packet Swedish meatballs seasoning and sauce mixes (such as McCormick®)
- 2 meatball seasoning packets
- 1/4 cup milk, or more to taste
- Preheat the oven to 350 degrees F (175 degrees C). Place 2 tablespoons butter in a 9x13-inch casserole dish.
- Place casserole dish in the preheating oven to melt butter. Remove from oven, leaving heat on, and spread the melted butter around the dish to coat the bottom.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add mushrooms and onion; cook and stir until onions are soft, about 5 minutes. Add ground turkey. Cook, breaking the meat up, until browned and crumbled, 5 to 7 minutes more. Season with salt and pepper. Add mushroom soup, sour cream, and meatball seasoning packets. Stir well, adding milk, until sauce is thickened to desired consistency, 3 to 5 minutes more.
- Combine the egg noodles and sauce; place in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until top is bubbling, about 30 minutes.
10/13/2019
recipepes.com
stroganoff casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
