Skip the fuss and savor the same delicious flavor as the popular classic with this easy Beef Stroganoff Casserole! It features a delightful combination of egg noodles and tender ground beef in a creamy mushroom sauce with plenty of gooey cheese. It’s a convenient and tasty twist on the traditional favorite!
Beef Stroganoff Casserole Recipe
This easy recipe takes traditional beef stroganoff and transforms it into a perfectly baked cheesy casserole! Just like the classic, it has beef and noodles in a creamy sauce, but this recipe incorporates the noodles right into the dish. This not only simplifies the cooking process but also infuses the noodles with all the delicious flavors.
Yet, not only is this beef stroganoff casserole effortless, but it also uses very basic ingredients, which cuts down the prep time and cleanup. Ground beef and a can of cream of mushroom soup create the creamy sauce in just a matter of minutes. This modern take truly turns the classic into a cozy and hearty casserole that’s really easy to make.
Why You’ll Love This Beef Stroganoff Casserole
- Easy Recipe! With fewer steps and easy-to-find ingredients, you can whip up a hearty and satisfying casserole without breaking a sweat. It’s perfect for busy weeknights or when you want a hassle-free dinner option.
- Delicious Twist! By tossing everything into one pan and covering it with cheese, this casserole captures all the rich and comforting flavors of traditional beef stroganoff but with a simplified, modern, and cheesy twist.
- Feeds a Crowd! Whether you’re hosting a family gathering or a cozy dinner with friends, this beef stroganoff casserole has got you covered. Plus, you can easily double the recipe to accommodate larger gatherings.
Ingredients You’ll Need
- Egg Noodles – They create the perfect base for the casserole. You can also use bite-size pasta like rigatoni or farfalle.
- Ground Beef – I am using ground beef, but you can also use ground turkey or ground chicken if you prefer a lighter option.
- Onion – Brings a subtle sweetness and depth of flavor. I find brown onions are best for casseroles.
- Garlic – Fresh minced garlic cloves add a lovely aromatic flavor.
- Seasonings – Salt and black pepper season the overall dish.
- Beef Broth – Used to help create the sauce and thin it out, choose low sodium beef broth or beef stock to control the amount of added sodium
- Sour Cream – This creamy ingredient brings a tangy richness to the casserole.
- Cream of Mushroom Soup – A can of condensed soup works as a convenient shortcut to create the sauce.
- Worcestershire Sauce – Adds a touch of savory umami flavor that complements the beef and mushrooms.
- Mozzarella Cheese – Shredded mozzarella forms gooey and melty layers, adding a cheesy indulgence to the dish.
- Fresh Parsley – Used to garnish the casserole, it adds a burst of freshness and a pop of color.
How To Make Beef Stroganoff Casserole
This easy recipe tastes just like the classic but with fewer steps and minimal effort. The creamy sauce comes together effortlessly, and once the casserole is in the oven your work is done!
Preheat The Oven
Before diving into the recipe, start by preheating your oven to 350°F (175°C). You want the oven ready for baking once the casserole is assembled. Next, grab a 9×13-inch (23×33 cm) baking dish and set it aside.
Cook The Noodles
Next, bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Then drain them and set them aside for a later step.
Cook The Ground Beef
While the noodles are cooking, add the ground beef to a large skillet and cook it over medium-high heat as you break it up into crumbles with a wooden spoon. Once it’s fully cooked, drain any excess fat from the skillet.
Add The Aromatics
After you’ve cooked the ground beef, toss in the chopped onions and saute them together with the meat for about 5 minutes or until they become soft. Then add the minced garlic, salt, and black pepper and saute the mixture for just one more minute.
Make The Sauce
It’s time to bring the creamy goodness to the casserole. Stir in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce into the ground beef. Then simmer the mixture for about 10 minutes, stirring occasionally, until it thickens up a bit.
Assemble The Casserole
When the sauce is ready, mix it together with the cooked noodles in a large bowl or right in the skillet.
Next, put half of the mixture in the casserole dish and sprinkle it with one cup of the shredded mozzarella cheese. Then repeat the layering process with the remaining beef mixture and top it off with the remaining 1 cup of mozzarella cheese.
Bake And Serve
Now, the oven does the rest! Transfer the casserole to the preheated oven and let it bake for 25 to 30 minutes. When it’s ready, the cheese will be fully melted and bubbly. Then remove it from the oven and let it rest for 5 minutes. Finally, sprinkle the top with some freshly chopped parsley and serve your delicious beef stroganoff casserole!
Frequently Asked Questions
Experts believe that beef stroganoff originated in Russia during the 19th century. The dish derives its name from the Stroganov family, who were wealthy Russian merchants.
Yes, absolutely! However, for the best results, you should slightly undercook the noodles to prevent them from becoming over mushy. Simply assemble the casserole, cover it tightly, and refrigerate it until you’re ready to bake.
This casserole offers plenty of room for customization. You can add sautéed mushrooms, bell peppers, or even frozen peas. Feel free to experiment.
Certainly! While egg noodles are the traditional choice, you can use other types of pasta. Farfalle, penne, and fusilli are all excellent alternatives.
Expert Tips
- Don’t overcook the noodles: The noodles will continue to cook more in the oven so you just want to cook them to al dente to prevent the beef stroganoff casserole from turning out mushy.
- Adjust the sauce: If the sauce appears too thick, simply thin it out with a splash of beef broth. However, keep in mind that it will thicken slightly during baking.
- Set a timer: Avoid overcooking the casserole or burning the cheese by setting a timer. This ensures that you don’t lose track of time during the cooking process.
- Let it rest: Allow the casserole to sit for a few minutes before serving. This cooling-down period helps the casserole to set and become even more flavorful.
Storage
To store leftover beef stroganoff casserole, allow it to cool to room temperature and then transfer it into airtight containers. Then you can store it in the refrigerator for up to 4 days or freeze it for up to 3 months.
Discover More Casseroles
- Stuffed Shells
- Cheese Stuffed Manicotti
- Tater Tot Casserole
- Chicken Spaghetti
- Mushroom Pork Chops
- Taco Lasagna
- Moussaka
Craving More? Follow Along:
Beef Stroganoff Casserole
Equipment
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth low sodium
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup 1 can
- 1 tablespoon Worcestershire sauce
- 2 cups mozzarella cheese shredded
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions until al dente. Drain the noodles and set aside.
- In a large skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon until browned and cooked through. Drain any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute, until fragrant.
- Stir in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Simmer the mixture for about 10 minutes, stirring occasionally, until slightly thickened.
- Combine the cooked egg noodles with the beef mixture in the skillet or a large mixing bowl, ensuring the noodles are well-coated with the sauce.
- In a 9×13-inch (23×33 cm) baking dish, layer half of the noodle and beef mixture. Sprinkle 1 cup of shredded cheese over the layer. Add the remaining noodle and beef mixture on top, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheese over the top layer.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Tips & Notes:
- Noodle Choices: You can substitute the egg noodles with other pasta varieties such as fettuccine or penne, but the classic egg noodles add a wonderful texture.
- Meat Options: While beef is traditional, ground turkey or chicken can be a lighter alternative.
- Dairy-Free Option: Use a plant-based cheese and a dairy-free sour cream substitute if you need this dish to be dairy-free.
- Make Ahead: Assemble the casserole in advance and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time.
I really like the way you simplifyed and picturized this recipe.I think I am going to try this recipe because of your ingenuity.
Thanks, hope you like it!
Followed recipe exactly,turned out very bland. Needs more salt and pepper.
The salt and pepper measurements in the recipe are simply a guide, and I always encourage you to adjust the seasonings to your own personal taste.
What can be used in place of mushroom soup?
You have a few options:
Homemade Mushroom Sauce: You can make a quick homemade version using fresh mushrooms, butter, flour, and beef or vegetable broth. Sauté the mushrooms in butter, stir in the flour to make a roux, and then add the broth. Simmer until thickened.
Beef or Vegetable Broth: If you want to avoid mushrooms altogether, using a good quality beef or vegetable broth can provide the liquid component. You might need to thicken it with a bit of flour or cornstarch.
Sour Cream or Greek Yogurt: For the creamy aspect of the soup, you could use sour cream or Greek yogurt. Keep in mind this will make the dish tangier.
Alfredo Sauce: A store-bought or homemade Alfredo sauce could provide the creamy, rich base that mushroom soup would.
Coconut Cream: If you’re looking for a dairy-free option, coconut cream can add the necessary creaminess, but it will alter the flavor profile a bit.
How do I stop the pictures from printing, only need the words.
Hi Rick! When you click on the Print button, you’ll have a list of things that are selected at the top that you can turn on or off, the first one being recipe image, then instruction images, etc. Just uncheck the ones you don’t want printed.