Cheesy Beef Stroganoff Casserole
This Beef Stroganoff Casserole is a creamy, comforting dinner casserole recipe made with seasoned ground beef, tender egg noodles, mushrooms, and a rich sour cream mushroom sauce.
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It is perfect for busy weeknights, for it’s a kind of fast dinner recipe, ready in no time. It’s also great for potlucks and family gatherings.
I love serving it with a fresh green salad and a side of roasted asparagus for an easy and satisfying meal.
How to Make Beef Stroganoff Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375 degrees. Grease a 9×13 inch casserole dish.
2. Chop your onion and parsley.
3. In a large skillet, add the ground beef, then salt and pepper. Add the onion, mushrooms and garlic. Cook over medium heat, breaking the meat up a bit as it cooks, until the meat is no longer pink. Drain any grease.
4. While the meat is cooking, add the noodles to a large pot, cover with water and bring to a boil. Reduce heat slightly and cook for 5-6 minutes until noodles are al dente. Drain the water.
5. Add cream of mushroom soup, sour cream and worcestershire sauce to the skillet and stir to combine with the meat mixture.
6. Gently fold in the noodles.
7. Pour into the casserole dish, cover with foil, and bake for 25 minutes.
Serve & Enjoy!
Garnish with parsley and serve.
Important Recipe Notes
- Cook the noodles al dente. Since the noodles will continue to cook in the oven, slightly undercooking them helps keep them from becoming too soft in the casserole.
- After browning the ground beef, make sure to drain any excess grease. This keeps the sauce creamy instead of oily.
- Use fresh mushrooms if possible. Fresh mushrooms give the dish better texture and flavor compared to canned mushrooms.
- Stir gently when adding the noodles. Folding them in carefully helps keep the noodles from breaking and keeps the casserole nice and hearty.
- Cover while baking. Covering the casserole with foil helps keep the sauce creamy and prevents the top from drying out.
- Let the casserole rest before serving. Allow it to sit for about 5 minutes after baking so the sauce thickens slightly and the casserole holds together better when serving.
Cheesy Beef Stroganoff Casserole
Ingredients
- 1 pound lean ground beef
- Salt and pepper to taste
- 8 oz sliced fresh mushrooms
- 1 large onion diced
- 1 tbsp minced garlic
- 10.5 oz can cream of mushroom soup
- 3/4 cup sour cream
- 2 tbsp worcestershire sauce
- 8 oz egg noodles cooked al dente and drained
- Parsley to garnish
Instructions
- Preheat the oven to 375 degrees. Grease a 9×13 inch casserole dish.
- Chop your onion and parsley.
- In a large skillet, add the ground beef, then salt and pepper. Add the onion, mushrooms and garlic. Cook over medium heat, breaking the meat up a bit as it cooks, until the meat is no longer pink. Drain any grease.
- While the meat is cooking, add the noodles to a large pot, cover with water and bring to a boil. Reduce heat slightly and cook for 5-6 minutes until noodles are al dente. Drain the water.
- Add cream of mushroom soup, sour cream and worcestershire sauce to the skillet and stir to combine with the meat mixture.
- Gently fold in the noodles.
- Pour into the casserole dish, cover with foil, and bake for 25 minutes.
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