Trying this dish for the first time felt like receiving a warm hug

There's nothing quite like a comforting casserole on a chilly evening, and this Beef Stroganoff Casserole is no exception. Filled with tender beef, savory mushrooms, and plenty of creamy goodness, this casserole is sure to become a family favorite. But what sets this dish apart is the unique twist on a classic recipe - the addition of crispy tater tots on top. It's a bit of unexpected crunch that adds a whole new dimension of flavor and texture.

I still remember the first time I tried this dish. It was a blustery fall evening and I had just come in from raking leaves all afternoon. As soon as I walked in the door, I was hit with the mouthwatering aroma of the casserole baking in the oven. It was like a warm hug from the inside out. And one bite was all it took for me to be hooked. The combination of the tender beef, earthy mushrooms, and tangy sour cream was heavenly. And those crispy tater tots? Pure magic. This dish has continued to be a staple in my kitchen since that first taste, and I'm sure it will be in yours too.

Ingredients:

1 pound (450g) ground beef
1 medium onion, diced
8 ounces (225g) mushrooms, sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon paprika
Salt and pepper to taste
1 cup sour cream
1 cup beef broth
2 tablespoons all-purpose flour
8 ounces (225g) egg noodles, cooked according to package instructions
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

Preheat your oven to 375°F (190°C). Grease a casserole dish and set it aside.

In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned. Remove any excess fat from the skillet.

Add the diced onion, sliced mushrooms, and minced garlic to the skillet. Sauté until the vegetables are tender and the mushrooms have released their moisture.

Sprinkle the paprika, salt, and pepper over the mixture. Stir well to combine.

In a separate bowl, whisk together the sour cream, beef broth, and all-purpose flour until smooth.

Pour the sour cream mixture into the skillet with the ground beef and vegetables. Stir well to combine and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.

Remove the skillet from the heat and add the cooked egg noodles. Toss everything together until well coated with the sauce.

Transfer the mixture to the greased casserole dish, spreading it out evenly.

Sprinkle the shredded mozzarella cheese over the top of the casserole.

Place the casserole dish in the preheated oven and bake for about 20 minutes or until the cheese is melted and bubbly.

Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.