Beef Stroganoff and Mushroom Stroganoff

Beef Stroganoff

Makes four 9×13 baking pans.

4 lbs thinly sliced London Broil (ground beef can be substituted), cooked
4 – 26 oz cans cream of mushroom soup (or make 2 batches of this homemade)
6 cups sour cream
8 cups of shredded Mozzarella
12 cups egg noodles (or Mac noodles)
3-4 9×13 aluminum pans
3-4 2-2 1/2 gallon freezer bags

Combine cooked beef, cream of mushroom soup, sour cream, and cooked noodles in a large container to mix gently.
Fill up to four 9×13 baking pans full of the Beef Stroganoff mixture.
Top each casserole with 2 cups of shredded Mozzarella cheese.

FREEZER MEAL STORAGE DIRECTIONS
Label each of the 3-4 freezer bags you will need with recipe name and date.
Wrap pans in one layer of foil
Slide each wrapped 9×13 pan inside the plastic bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

FREEZER COOKING DIRECTIONS
Set the desired pan(s) of Beef Stroganoff out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 400 F.
Remove plastic bag.
Place Casserole in preheated oven for 1 hour or until heated through and hot and bubbly.

Mushroom Stroganoff

1 pound wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound baby bella mushrooms
1/2 cup dry white wine
1 1/2 cups vegetable stock
1 tablespoon Worcestershire sauce
3 1/2 tablespoons flour
3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper
optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley

Cook egg noodles al dente in boiling, generously-salted water according to package instructions.

Melt 1 tablespoon butter in a large sauté pan over medium-high heat.  Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender.

Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.

Add the vegetable stock, Worcestershire, thyme and flour. Whisk until smooth (3-5 minutes)

Then, stir in the sour cream evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed. Serve immediately over the egg noodles, garnished with your desired toppings

Source: modified slightly from the recipe at Gimme Some Oven.

4 lbs thinly sliced London Broil (ground beef can be substituted), cooked, $16.68
4 – 26 oz cans cream of mushroom soup (or make 2 batches of this homemade), $1.28 x 4 = $5.12
6 cups sour cream, $4.42
8 cups of shredded Mozzarella, $12.53
12 cups egg noodles + 1 lb. (or Mac noodles), $7.98
3 tablespoons butter, .75¢
1 pound baby bella mushrooms, $4.14
1/2 cup dry white wine, $2.18
1 1/2 cups vegetable stock, $2.27
Total Cost @ $57.00 ÷ $11.40