Michelle’s Ultimate Beef Stroganoff Casserole

• Preheat the oven to 300*
• In a large bowl, combine the flour and the seasonings
• Remove fat from the beef chunks and lightly toss in the flour mix
• Heat the butter and the oil in a large skillet
• Add the beef with flour and fry until a crispy coating forms
• In a 9 x 13 baking dish, add the beef, onions, mushrooms, thyme and beef broth
• Cover with foil and bake for 2 hours until the beef is fork-tender
• Next, combine the sour cream, gravy, and cornstarch in a bowl, set to the side
• Cook the noodles for two minutes less than the suggested time on the package
• Remove beef from the oven and turn the heat to 350*
• Remove the thyme sprigs from the pan, and stir in the egg noodles and gravy mix.
• Bake for 15 minutes until it is hot and bubbly

Optional:

• You can make a bread crumb topping to sprinkle on the casserole in the last 5 minutes of baking. Use Panko bread crumbs, parsley, garlic powder, and melted butter.