Emeril's Cheesy Beef Stroganoff Casserole

6 strips bacon
3 1/2 lbs. beef sirloin, trimmed & sliced into strips.
2 tsp. Ms. Dash
2 c. Red Onion
2 Tbsp. Green Onions, dried.
1 Tbsp. minced Garlic
1/2 c. Flour
1 c. Red Wine
2 14 oz. cans of Beef Broth
2 cans. Mushrooms, drained
1 Tbsp. Olive Oil
1 lb. Wide Egg Noodles
1 c. Sour Cream
2 c. White Cheddar Cheese, grated

Cooke Noodles according to bag instructions to aldente. Drain & set aside.

Brown bacon, just till barely crispy. Reserve grease, adding onions (chopped) & mushrooms, stir & cook until onions translucent.

In pasta pot, add the broth, wine & cooked vegetables. Heat to a simmer. Add the Dash & garlic, pepper & salt to suit your taste.

Add beef to the reserved bacon grease, adding olive oil as needed. When brown remove & set to the side. Add the flour to the bacon pan adding more olive oil as needed to make a rue. When done to wanted consistency, add to the simmering broth stirring well to blend ingredients & prevent lumps. Simmer 2-3 min. Add the sour cream, again stirring well.

In large pot or bowl add all ingredients except the beef & bacon- to stir well blending as best you can. In a large casserole dish, layer half of the noodle mixture with the bacon & beef. Repeat. When done add the Cheese to the top, Bake at 350* until well melted, bubbly & slightly browned. Serve hot!

Number of Servings: 12

Recipe submitted by SparkPeople user SHELLPRO.