If you’re dreaming of a creamy, comforting dinner with just the right balance of hearty flavors, this Beef Stroganoff Casserole Recipe is about to become your new weeknight champion. Picture all the cozy warmth of classic stroganoff but with the ease of a one-pan bake, featuring rich ground beef, tender mushrooms, and nubby egg noodles, all blanketed under a golden layer of melted cheese. Whether you’re cooking for the family or making something special just for yourself, this casserole brings everyone running to the kitchen just from the smell. The best part? It’s simple enough for busy nights but delicious enough for special occasions, making it the ultimate crowd-pleaser.
Ingredients You’ll Need
The beauty of this Beef Stroganoff Casserole Recipe lies in its simple, everyday ingredients—each one brings something special to the final dish. You’ll find nothing fussy here, just straightforward flavors that blend together for that signature old-school comfort we all crave.
- Egg noodles (12 ounces): Their soft, chewy texture is made for soaking up the creamy stroganoff sauce.
- Ground beef (1 pound): Rich and hearty, this is the protein that anchors every bite of the casserole.
- Onion, chopped (1 small): Adds a gentle sweetness and depth to the flavor base.
- Garlic, minced (2 cloves): A must for that little punch of aromatic warmth.
- Mushrooms, sliced (8 ounces): Earthy and savory, they meld beautifully with the creamy sauce.
- Butter (2 tablespoons): Gives a silky richness to the sautéed vegetables.
- All-purpose flour (2 tablespoons): The secret to a perfectly thickened, luxurious sauce.
- Beef broth (1½ cups): Bolsters the beefy flavor and forms the backbone of the sauce.
- Worcestershire sauce (1 tablespoon): Adds a tangy, slightly smoky complexity.
- Dijon mustard (1 teaspoon): Lifts the flavor and gives just a touch of brightness.
- Sour cream (¾ cup): The classic for that creamy, tangy stroganoff signature.
- Shredded mozzarella or cheddar cheese (1 cup): Melts into a bubbly, irresistible topping.
- Salt and black pepper to taste: For dialing in the seasoning just the way you like it.
- Chopped parsley, optional: Brightens up the casserole with a fresh, herby finish.
How to Make Beef Stroganoff Casserole Recipe
Step 1: Cook the Egg Noodles
Start by bringing a big pot of salted water to a boil and cook the egg noodles according to the package instructions until they’re just al dente. Drain them well and set aside—these noodles are about to become the pillowy foundation that soaks up all the wonderful stroganoff flavors.
Step 2: Brown the Beef
Grab your favorite large skillet and cook the ground beef over medium heat. Break it up as it browns so you get lots of little crumbles—perfect for even flavor throughout the casserole. Once it’s all browned up with no pink remaining, transfer the beef to a bowl and set aside (don’t worry if a little juice remains in the pan).
Step 3: Sauté the Veggies
Using the same skillet (no need to clean it, the flavor is gold!), melt the butter over medium heat. Toss in the chopped onion, minced garlic, and mushrooms. Let them mingle and soften, stirring occasionally, for about 5–6 minutes until everything gets that glorious golden color and fragrance.
Step 4: Make the Stroganoff Sauce
Sprinkle the flour over your sautéed veggies and stir for a minute—this cooks off the raw flour taste and sets you up for a velvety sauce. Gradually whisk in the beef broth to avoid any lumps, then drizzle in the Worcestershire sauce and stir in the Dijon mustard. Let this mixture gently simmer for 3–4 minutes to thicken into the perfect sauce base.
Step 5: Stir in the Creamy Goodness
Remove the skillet from the heat and fold in the sour cream. This is the moment the whole sauce turns rich and creamy, just as a good Beef Stroganoff Casserole Recipe should be. If it looks extra luscious, you’re on the right track!
Step 6: Combine and Assemble
Bring back the cooked beef and add it to the sauce, then gently mix in the cooked egg noodles. Stir until all the noodles are generously coated in that beautiful, creamy sauce. Pour everything into a greased 9×13-inch baking dish and make sure the mixture is distributed evenly. Sprinkle your choice of shredded mozzarella or cheddar across the top for that essential cheesy crust.
Step 7: Bake to Perfection
Slide the baking dish into the preheated oven and bake for 20–25 minutes. The casserole will bubble happily and the cheese on top will turn gorgeously golden brown. Let it rest for a few minutes before serving so everything sets just enough to scoop. A sprinkling of chopped parsley adds a pop of freshness right before you bring it to the table.
How to Serve Beef Stroganoff Casserole Recipe
Garnishes
A finishing flourish of freshly chopped parsley is the classic choice for this dish, giving it a lovely contrast and herby zest. For a bit of extra flair, a dusting of cracked black pepper or a drizzle of sour cream can never go amiss—these garnishes brighten up the casserole and make it feel special.
Side Dishes
A simple green salad or a side of buttery green beans is a perfect, light complement to the richness of the casserole, cutting through the creamy sauce and balancing every bite. Crusty bread warms up beautifully alongside so you can mop up any extra sauce—no drop left behind!
Creative Ways to Present
Scoop the Beef Stroganoff Casserole Recipe into small ramekins for portioned, party-ready servings, or pile it atop a layer of steaming mashed potatoes for an even heartier twist. If you’re serving a crowd, try sprinkling the top with crispy fried onions just before baking or serve with a selection of tangy pickles for a surprising zing.
Make Ahead and Storage
Storing Leftovers
Leftovers are a happy bonus! Simply let the casserole cool, then cover tightly and refrigerate for up to 3 days. The flavors deepen as it sits, so don’t be surprised if the next-day serving tastes even better than the first.
Freezing
To freeze your Beef Stroganoff Casserole Recipe, let it cool completely, then wrap tightly in both plastic wrap and foil. Freeze for up to 2 months. For convenience, freeze in single-serve portions—you’ll thank yourself later on busy evenings or for quick lunches!
Reheating
When ready to eat, let frozen casserole thaw overnight in the fridge if possible. Reheat individual servings in the microwave, covered, or warm larger portions in a 350°F oven covered with foil until heated through. Add a splash of beef broth or water before reheating to keep everything creamy and moist.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are the traditional choice, any short pasta like rotini, farfalle, or penne will work just fine in this Beef Stroganoff Casserole Recipe. Just be sure to cook them al dente so they hold up in the oven.
What vegetables can I add to boost the nutrition?
Feel free to sneak in some finely chopped spinach, bell peppers, or even peas for extra color, flavor, and nutrients. Just sauté with the onions and mushrooms to soften them up before adding the sauce.
Can I make this casserole dairy-free?
Yes! Swap the butter for plant-based margarine, use unsweetened non-dairy sour cream, and choose your favorite shredded vegan cheese. The results are every bit as cozy and comforting as the classic version.
Is this recipe freezer-friendly before baking?
Definitely. You can assemble the casserole, hold off on baking, and freeze it well-wrapped. When ready to cook, let it thaw overnight in the refrigerator and bake as directed, adding a few extra minutes as needed to ensure it’s heated through and bubbly.
Can I substitute the ground beef?
Absolutely! Ground turkey, chicken, or even plant-based crumbles work beautifully if you’d like to lighten things up or cater to different tastes—all will deliver a delicious Beef Stroganoff Casserole Recipe experience.
Final Thoughts
It’s always a win to have a reliable, delicious casserole recipe in your back pocket, and this Beef Stroganoff Casserole Recipe promises comfort, flavor, and pure satisfaction every time. If you haven’t tried baking stroganoff before, now is the perfect chance—give it a whirl and watch how quickly everyone asks for seconds!
Print
Beef Stroganoff Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this comforting Beef Stroganoff Casserole, a twist on the classic dish, with creamy noodles, savory ground beef, and a cheesy topping. It’s a perfect family dinner that’s easy to make and sure to satisfy everyone at the table.
Ingredients
Egg Noodles:
- 12 ounces
Ground Beef:
- 1 pound
Onion (chopped):
- 1 small
Garlic (minced):
- 2 cloves
Mushrooms (sliced):
- 8 ounces
Butter:
- 2 tablespoons
All-Purpose Flour:
- 2 tablespoons
Beef Broth:
- 1½ cups
Worcestershire Sauce:
- 1 tablespoon
Dijon Mustard:
- 1 teaspoon
Sour Cream:
- ¾ cup
Shredded Mozzarella or Cheddar Cheese:
- 1 cup
Salt and Black Pepper:
- to taste
Chopped Parsley for garnish:
- (optional)
Instructions
- Preheat your oven: Preheat oven to 350°F (175°C).
- Cook the egg noodles: Cook egg noodles according to package instructions, drain, and set aside.
- Cook the ground beef: Brown ground beef in a skillet over medium heat, breaking it apart. Set aside.
- Sauté onion, garlic, and mushrooms: In the same skillet, sauté onion, garlic, and mushrooms in butter until soft.
- Make the sauce: Stir in flour, then gradually whisk in beef broth. Add Worcestershire sauce and Dijon mustard. Simmer until thickened.
- Finish the sauce: Remove from heat, stir in sour cream. Add cooked beef and noodles to the skillet.
- Bake: Transfer mixture to a baking dish, top with cheese, and bake for 20–25 minutes until golden.
- Garnish and serve: Garnish with parsley before serving.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- You can substitute ground beef with ground turkey or steak strips for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1½ cups
- Calories: 480
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 90 mg
