Comments on: Stroganoff Casserole

By: Judith Hanneman

Judith Hanneman — Fri, 25 Mar 2016 16:07:23 +0000

In reply to Nora.

PS– I prefer flat-leaf Italian parsley to the curly, but that’s just a personal preference.

By: Judith Hanneman

Judith Hanneman — Fri, 25 Mar 2016 16:04:58 +0000

In reply to Nora.

Hi Nora–I add a garnish–usually parsely–to add a little pop of color. I try to use mainly fresh because the stuff you buy in the bottle really doesn’t have a great color. I grow it and try to keep it alive through the winter, but sometimes it croaks no matter what you do so I buy a bunch in the store. Lots of times I chop it up and air-dry it myself. The nice green color will hang on for about 60 days.

Please don’t worry about being picky! I’m a HORRIBLE proof reader so I rely on readers to let me know if something is missing or unclear. I will edit the recipe.

By: Nora

Nora — Fri, 25 Mar 2016 15:55:37 +0000

I love making real stroganoff, but it is very costly and time consuming, so I can’t wait to try this! From the photos, it looks like the dish has been garnished with parsley, which adds a nice little splash of colour, but is not in the ingredient list. Did you use fresh, or dried, and was it added before or after baking. Also I don’t mean to be picky but your directions left out mixing the tomato paste in with the soup and sour cream.

By: Judith Hanneman

Judith Hanneman — Wed, 24 Feb 2016 17:44:39 +0000

In reply to Liz.

You too!

By: Liz

Liz — Wed, 24 Feb 2016 17:03:06 +0000

Thank you Judith and have a good day!