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Sauerbraten Noodle Casserole


  • 1 (1 1/2 pound) boneless beef top round steak, cut into 1/2-inch pieces
  • 1/2 teaspoon peppered seasoned salt
  • 2 (12 ounces) jars home-style beef gravy
  • 1 1/2 cups julienne-cut carrots (1 1/2 x 1/4 x 1/4 inch)
  • 1/2 cup sliced green beans
  • 1/4 cup finely crushed gingersnaps
  • 2 tablespoons brown sugar
  • 1/2 cup red wine vinegar
  • 9 ounces (5 cups) uncooked medium egg noodles
  • 2 tablespoons chopped fresh parsley

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  1. Heat oven to 350 degrees F. Spray 9 x 13-inch baking dish with nonstick cooking spray.
  2. Spray Dutch oven with cooking spray. Add steak pieces; sprinkle with seasoned salt. Cook over medium-high heat for 5 minutes or until browned, stirring occasionally.
  3. Stir in gravy, carrots, onions, gingersnaps, brown sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer 20 minutes.
  4. Meanwhile, cook noodles to desired doneness as directed on package. Drain.
  5. Add cooked noodles to beef mixture; mix gently.
  6. Pour into sprayed baking dish. Cover tightly with foil.
  7. Bake at 350 degrees F for 15-20 minutes or until beef is tender.
  8. Sprinkle with parsley.

Yield: 8 servings

Source: Pillsbury Classic Cookbooks, October 1998