Looking for an irresistible weeknight dinner that’s easy to make and loved by the whole family? This Beef Stroganoff Casserole delivers creamy, savory perfection with tender beef, egg noodles, mushrooms, and cheese baked to bubbly goodness. Perfect for meal prep, leftovers, and busy evenings!
Frequently Asked Questions About Beef Stroganoff Casserole
1. Best Cut of Beef:
Use 80/20 ground beef for the ideal balance of flavor and moisture. Avoid extra-lean blends (90/10 or higher), which can result in a drier dish.
2. Sour Cream Substitutes:
If sour cream isn’t available, plain Greek yogurt is an excellent replacement. Its creamy texture matches sour cream perfectly. Use a 1:1 ratio when substituting.
3. Make Ahead Instructions:
Prepare the casserole up to 24 hours in advance. Assemble everything in a greased 9×13 dish, cover with plastic wrap and foil, and refrigerate. Bake as directed after removing the plastic wrap.
4. Best Side Dishes:
Pair this casserole with a crisp green salad or roasted vegetables like cauliflower, broccoli, or carrots. These sides add a crunchy, colorful contrast to the creamy dish.
5. Noodle Options:
If egg noodles aren’t on hand, substitute with rotini, farfalle, or ziti. Cook the pasta al dente to maintain texture when baked.
6. Storage Tips:
Refrigerate leftovers in a sealed container for up to 4 days. This casserole also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Beef Stroganoff Casserole Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 10.5 ounces condensed cream of mushroom soup (1 can)
- 1 cup sour cream
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven
Set the oven to 350°F (175°C). Grease a 9×13 baking dish with butter or non-stick spray. - Cook the Beef
In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks (about 10 minutes). Drain excess grease. - Sauté the Onions and Garlic
Add diced onions and minced garlic to the skillet. Sauté for 3–4 minutes until onions are translucent. - Make the Sauce
Stir in salt, pepper, beef broth, Worcestershire sauce, sour cream, and condensed cream of mushroom soup. Bring to a simmer and let it cook for 5 minutes. - Cook the Noodles
While the sauce simmers, boil the egg noodles in salted water until al dente (about 2 minutes less than package directions). Drain thoroughly. - Assemble the Casserole
Combine the cooked noodles and beef mixture in the prepared baking dish. Spread evenly and top with shredded mozzarella cheese. - Bake
Bake uncovered for 25–30 minutes until bubbly and the cheese is golden brown. - Garnish and Serve
Let the casserole sit for 5 minutes before serving. Sprinkle with fresh parsley for a burst of color and flavor.
Cooking Tips for Perfect Results
- Use 80/20 ground beef for juicy, flavorful results.
- Avoid overcooking the noodles; they should remain slightly firm.
- Add a splash of milk or water if the sauce thickens too much.
- Cover with foil if the cheese browns too quickly during baking.
Optional Add-Ins:
- Extra Veggies: Stir in frozen peas, diced carrots, or sautéed mushrooms.
- Herbs: Garnish with dill or chives for a fresh twist.
- Spicy Kick: Add 1/4 teaspoon of cayenne pepper.
Perfect for Meal Prep and Leftovers
This casserole is freezer-friendly and easy to reheat, making it a great option for busy weeks. Enjoy this comforting, hearty dish any time!