Charlene's Recipe

Weekend beef burgundy

Category: Best ever casseroles

Serves 8-10

2 lbs stew beef, cubed
10 3/4 oz can cream of mushroom soup
1/2 cup onion, chopped
1 tsp beef bouillon granules
1 oz pkg herb and lemon soup mix, divided
4 1/2 oz can sliced mushrooms, drained
1/2 cup Burgundy wine or beef broth
4 cup prepared egg noodles

Combine beef, soup, onion and bouillon in a large bowl; mix well. Stir in half the package of soup mix, reserving the rest for another recipe. Spread in a lightly greased 13x9 inch baking pan; cover and bake at 325 F for 4 hours. Add mushrooms and wine or broth; bake for an additional 10 minutes. Add noodles and stir to continue.