BEEF STROGANOFF CASSEROLE

BEEF STROGANOFF CASSEROLE 2 lbs. ground chuck, browned & crumbled 1 medium sweet yellow onion, diced 8 oz. mushrooms, cleaned, stemmed & diced 2 cloves garlic, peeled & minced 2 tablespoons flour 1½ cup chicken broth, low-sodium 1½ cup beef broth, low-sodium ½ cup sour cream ½ cup ranch dressing ½ teaspoon kosher salt 1 teaspoon ground black pepper 8 oz. egg noodles, cooked 1 cup panko bread crumbs 2 tablespoons butter, melted 1 tablespoon fresh parsley, chopped Preheat oven to 350 degrees F and spray a 3-quart casserole dish with nonstick cooking spray. Brown the ground chuck in a large skillet. Drain and add the diced onion, mushrooms until onions are translucent. Add the minced garlic and cook 30 seconds until garlic blooms. Sprinkle the flour over the vegetables and cook, stirring continuously, for 2 minutes. Pour in the chicken and beef broths and scrape the bottom of the pan to release the flavorful pieces stuck to the pan. Add the sour cream, ranch dressing, salt and pepper. Stir well. Add egg noodles and stir well. Pour mixture into prepared casserole dish. In a small bowl, mix together the panko breadcrumbs, melted butter and chopped parsley. Sprinkle the breadcrumb mixture over the stroganoff. Bake 30 minutes, or until hot and bubbly. Remove from oven and cool on a cooling rack 10 minutes before serving. Serve with hot, crusty bread and salad.