This is not your mom's soup can Stroganoff casserole, but it definitely is my nod to it.
7oz Smoked Cheddar shredded, divided 4oz + 3oz
1 cup sour cream, room temperature
1 pound Ground Pork
1 teaspoon Kosher Sea Salt, divided 1/2 + 1/2
1 teaspoon Ground White Pepper, divided 1/2 + 1/2
2 teaspoons Dill Weed
4 Tablespoons Butter
1 pound Shiitake Mushrooms, sliced or chopped
1 large White Onion, chopped
1 Shallot, chopped
6 cloves Garlic, minced
4 Tablespoons Flour
3 cups Whole Milk
1 cup loosely packed Parsley, chopped
1 cup of frozen peas, thawed
1lb Large Elbow Noodles (or other noodles) prepared per package instructions and drained
Preheat the oven to 325°F.
Brown ground meat in a large skillet until broken up and cooked. Move to a mixing bowl, leaving excess grease in the skillet and stir in half of the salt and pepper along with the dill weed. Allow to cool.
Pour the grease out of the skillet, and melt the butter over medium-low heat.
Add the mushrooms, onion, garlic, and shallot, sauté until tender, approximately 10-15 minutes (depending on the size you chop your vegetables).
Microwave the 3 cups of milk for 2 minutes to take the chill off.
Add the flour and remaining salt and pepper to the skillet. Cook mixture, stirring frequently for about 1 minute.
Slowly pour in the milk, constantly whisking to dissolve the roux into the milk.
Simmer for about 5 minutes until starting to thicken. Remove from heat. Stir in parsley and peas into the roux mixture.
Stir sour cream and 4 oz of cheese into the cooled ground pork.
Prepare the pasta per package directions.
Pour drained noodles into a casserole dish.
Pour the vegetable sauce over noodles and stir until well combined.
Fold in sour cream, pork and cheese mixture, being careful not to over stir so when baked you get little pockets of sour cream and cheese.
Spread remaining 3oz of shredded cheese over all.
Place into the oven and bake, uncovered, until bubbling, about 30 minutes.
Serve after resting at least 5 minutes.
Makes 8 to 10 servings