Beef Stroganoff Casserole

Preparation

Preheat oven to 350°F.

For the noodles, bring water and salt to a boil, cook noodles a couple minutes less than normal, since they are going to be going into the oven, drain, toss with blended oil and reserve.

To cook the beef and mushrooms. Heat a 12" skillet over medium-high heat with blended oil. When pan and oil are hot, add beef until brown but not dry, breaking the pieces up with a wooden spoon, season with salt and pepper. Once ground beef is finished, drain (reserve fat), and set aside. Add drained fat back to pan and get hot.

Add the mushrooms and caramelize. When the mushrooms have some nice color to them, add the beef back to the pan and mix. Then add the Worcestershire, French onion packet, and wine (if using). Reduce the wine until almost evaporated. Add mushroom soup, poor broth into the empty soup can, and fill the rest of the can with water. Add that liquid to beef and mushroom mixture, and mix together, the stir in the sour cream.

For the crumb topping, mix melted butter, Panko, and cheese together

Toss beef and mushroom mix with noodles. Top with crumbs and cheese, tightly wrap with foil and bake for 20 minutes. Remove foil and bake for another 15 to 20 minutes or until brown and bubbly. Garnish with chives.