Samantha Nicole Oink Stroganoff Bake is taking things in a new direction! Same tender, buttery egg noodles, same beefy, creamy mushroom sauce, but now each bite is filled with tender, juicy pulled pork! The slight sweetness of the pork adds a new dimension to the classic dish, as does the crunchy breadcrumb topping! Oink Stroganoff Bake will have you squealing with delight!
Ingredients
- 1/2 cup butter, divided
- 1 (8-ounce) package sliced fresh mushrooms
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/2 cups beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (8-ounce) container sour cream
- 1 pound pulled pork, homemade or store-bought
- 8 ounces wide egg noodles, cooked according to the package directions
- 2 cups panko breadcrumbs
- 1/2 cup parmesan cheese, shredded
- fresh parsley leaves, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 2-quart baking dish with cooking spray.
Step 3 –In a large skillet, melt 1/4 cup of the butter over medium heat.
Step 4 –Add the mushrooms, the onion, and the garlic and cook until the mushrooms are tender, about 8 minutes.
Step 5 –Stir in the flour until well-combined, about 2 minutes.
Step 6 –Add the beef broth and cook, stirring frequently, until bubbly and slightly thickened, about 5-6 minutes.
Step 7 –Stir in the cream of mushroom soup and the sour cream.
Step 8 –Stir in the pulled pork and the cooked noodles until well-combined.
Step 9 –Pour the stroganoff mixture into the prepared pan.
Step 10 –Melt the remaining butter in a medium microwave-safe bowl in the microwave.
Step 11 –Stir in the breadcrumbs and the parmesan until well-combined.
Step 12 –Sprinkle the breadcrumb mixture over the casserole.
Step 13 –Bake until hot and bubbly and the topping is golden-brown, about 30 minutes.
Step 14 –Let the casserole stand for 10 minutes.
Step 15 –Garnish with the parsley and serve.
