Yet another casserole! I know I mentioned I'd be making a tuna casserole, but that might have to wait until after the holidays. Beef just sounded better to me today.
Beef-mushroom-noodle casserole (serves 8)
1 pound ground beef
1 can semi-condensed cream of mushroom soup (I use Amy's)
1/4 cup marsala cooking wine
2-1/2 tablespoons vegetable oil, divided
4 shallots, sliced into thin rings
1/2 pound baby bella mushrooms, sliced
1 yellow pepper, diced
2 cups cooked spiral noodles (I used brown rice noodles)
1/2 cup shredded mozarella
1/3 cup lowfat yogurt
-- for the topping --
2 tablespoons olive oil
1 teaspoon garlic granules
1-1/2 to 2 cups whole-wheat breadcrumbs
1 tablespoon oregano
salt and pepper, to taste
1.) Brown beef in 1/2 tablespoon vegetable oil in hot skillet; drain fat. Put aside.
2.) Heat remaining 2 tablespoons veg oil. Add shallots and cook for 2-3 minutes, stirring. Add yellow pepper and cook for 1 minute.
3.) Add mushrooms and marsala. Cover and cook on medium heat for about 5 minutes. Liberally sprinkle on salt and pepper. Turn off heat, and do not drain.
4.) In a large bowl, combine mushroom mixture, beef, noodles, yogurt, mozarella, and cream of mushroom soup.
5.) Spread mixture into casserole dish.
6.) Combine topping ingredients, and stir well to moisten. Spread on top of the casserole filling.
7.) Bake at 350 degrees for about 30 minutes, or until breadcrumbs begin to brown. Put under a hot broiler for about 2 minutes to get the topping a little crispy. (Mine got a little too brown! Watch it closely.)