These air-fried veggie sticks are a healthier alternative to fatty French fries. Mix your preferred seasoning combination with the root veggies before air-frying them and serving them with a citrus-herb dip.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 1 pound extra-lean (94%) ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (8 ounce) package sliced fresh mushrooms
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 (10.75 ounce) can fat-free condensed cream of mushroom soup (such as Campbell’s®)
- ½ cup fat-free sour cream
- 1 tablespoon Dijon mustard
- 4 cups cooked egg noodles
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
- Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
- Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 681 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used regular mustard and mushrooms soup with roasted garlic and it was delicious. Quick, easy and delicious.
This is a very easy and tasty recipe. I add a bit more pepper as well as paprika to keep it from being bland. I love casseroles as they provide me lunch for the week!
This was excellent. Made it as per the recipe and we loved it, and more importantly, our toddler grandchildren loved it.
I really liked this recipe. However, the pasta sucked up too much of the sauce and it was a little dry. I think I actually used 1 1/4 lb of ground beef as I cut in half a 2.25 lb package of beef that I had bought. Next time I would add 1 cup of dry white wine and an extra half can of mushroom soup so that there is enough sauce. Other than that, the recipe is easy and it is delicious!
Very Good, I would probably add a little more salt and a bit more sour cream. Easy to follow and great for leftovers.
A bit more complicated than the 60’s version… but worth the extras.
I give 3 stars for ease. It went together in minutes. I thought the end result was a bit bland. I wanted to add a vegetable, maybe tomatoes (although that would negate the stroganoff). Not enough complexity for me.
Great basic recipe – after reading other reviews – I didn’t add the mustard, used 1 cup sherry, 1 cup sour cream, 1/2 cup half and half, the soup, lots of garlic salt and some parsley…..came out perfect! Use wagon wheel pasta and sprinkled a tiny bit of shredded mozzarella before baking. Very yummy!
This was a very good casserole. Easy to make.
it’s ok, but even with a few changes I wouldn’t make it again. I thought it was way too mustardy, so I added 1/2 c milk and 2 Tbsp sour cream, plus a sprinkling of salt and pepper over the whole casserole. I love cheese, so I added 4 cheese Italian sheds over all, then piano crumbs for crunch, broiling a couple mins at the end. It was still overpowered by the mustard, so maybe cut it to 1/2 tsp? I still prefer my recipe tho.
This was delicious and easy to make.
No changes. Bland even with extra seasoning and wine. I didn’t use it but red wine adds the real taste of stroganoff.
great and easy
I kinda sort followed the recipe. I actually combined 2 different recipes. I ended up using the slow cooker to let everything cook through I double up on baby bella mushrooms No mustard 5 tablespoons worscestershire sauce 4 ounces non fat Greek plain yougart 4 ounce ff cream cheese A rue with gluten free flour 1 1/2 cup veg broth Sauté beef then put in slow cooker Sauté mushrooms, vadalia onions, garlic into slow cooker 2 hours Then added egg noodles
Amazing, especially with left overs for another meal.
Was bland. Even husband, who likes bland , said it had no taste. The only flavor coming through was a hint of vanilla, my fault as had no sour cream. Substituted greek yogurt vanilla, will not do that again. rating gives the benefit of the doubt as might have been a tad better with sour cream. will definitely add some thing next time to enhance flavor.
This is delicious, and I will make it again!
I used this recipe but improvised at the last minute. I skipped the white wine and used garlic powder and minced onion in place of fresh ingredients. Very good!
I cook for 22 people…. I quadrupled the recipe. It was a hit and I am adding this to my rotation.
Very easy and will make this again. Made exactly as written but with a bit more sour cream, a few more slices of fresh mushrooms and a couple of dashes of Worcestershire sauce. The white wine used should be a dry wine such as Sauvignon Blanc.