Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 1 (12 ounce) package penne pasta
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 8 ounces Velveeta cheese, cubed
- 1/2 cup sour cream
Instructions
- Step 1: Cook penne pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 3: Add the olive oil and chopped onion to the skillet with the ground beef and cook until the onion is softened, about 5 minutes.
- Step 4: Stir in the sliced mushrooms and cook until softened, about 5 more minutes.
- Step 5: Reduce heat to low and stir in the condensed cream of mushroom soup and Velveeta cheese. Cook until the cheese is melted and smooth, stirring occasionally.
- Step 6: Stir in the cooked penne pasta and sour cream. Heat through, stirring constantly, until everything is heated through and well combined. Serve immediately.
Notes
- Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of milk or broth if needed to restore creaminess.
- Garnish with a sprinkle of fresh parsley and a dollop of extra sour cream for a restaurant-worthy presentation.
- To prevent the Velveeta from clumping, cut it into smaller cubes and stir frequently as it melts over low heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American