Beef Stroganoff Casserole

Name: Beef Stroganoff Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: CASSEROLE; 12 ounces wide egg noodles; 2 pounds ground beef (80/20 or 85/15); 3 tablespoons unsalted butter; 1 medium yellow onion (diced); 16 ounces mushrooms (sliced (cremini or white button)); 3 cloves garlic (minced); 3 tablespoons all-purpose flour; 2 ½ cups low-sodium beef broth; 2 tablespoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1 teaspoon paprika (sweet or smoked); 1 ½ teaspoons black pepper (plus more to taste); 1 teaspoon salt (start with ½ teaspoon, adjust at the end); 1 ¼ cups full-fat sour cream; 4 ounces cream cheese (optional, for extra creamy sauce); Optional topping: 1 cup shredded mozzarella or provolone; Optional topping: ½ cup parmesan; OPTIONAL CRUNCH TOPPING; ¾ cup panko breadcrumbs; 2 tablespoons melted butter

Beef stroganoff is one of those dinners that feels like it should take all afternoon. The smell alone has that slow-cooked, cozy thing going on—mushrooms, onions, buttery sauce, beef that tastes like it’s been tended to.

But here’s the truth: you can get that same comfort in a casserole that’s weeknight-friendly, reheats like a dream, and feeds a table without you hovering over the stove the whole time.

This beef stroganoff casserole is creamy and savory, with tender noodles wrapped in a rich mushroom sauce and beefy flavor in every bite. It’s the kind of dish where you scoop into the pan and the steam hits your face, and you already know dinner is going to be good. The top gets lightly golden, the edges bubble, and the inside stays soft and saucy. Not dry. Not tight. Just right.

What makes the casserole version so practical is the rhythm of it. You brown the beef. You sauté mushrooms until they actually smell like mushrooms (not just “wet”). You stir together a simple sauce, fold in noodles, and bake just long enough to marry everything. The oven does the final work while you clean up, set the table, or take a breath.

And if you’ve ever had stroganoff that tasted flat, this version leans into the little flavor builders that matter: Worcestershire for depth, a touch of Dijon for balance, paprika for warmth, and enough black pepper that the sauce tastes awake. The sour cream goes in at the right time so it stays smooth and creamy, not grainy.

This casserole is also generous in the best way. It’s filling. It’s familiar. It’s the kind of meal you can bring to someone who needs dinner dropped off, and you know it’ll be appreciated.

Frequently asked questions

Can I make beef stroganoff casserole ahead of time?
Yes. You can assemble everything up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge. Add 10–15 minutes to the bake time, and keep an eye on the edges for bubbling.

What’s the best beef to use—ground beef or sliced beef?
Both work. Ground beef is the easiest and still tastes rich in the sauce. If you want a more classic stroganoff feel, use thinly sliced sirloin or stew beef cut into small pieces (just make sure it’s cooked tender before you assemble the casserole). I’ve included options below.

How do I keep sour cream from curdling in the sauce?
Keep the heat low and don’t boil after adding sour cream. Stir it in off the heat or on very gentle heat. Also, full-fat sour cream is more stable than light sour cream.

Can I freeze this casserole?
You can, but noodles soften a bit after freezing and thawing. The best method is to freeze the saucy beef-and-mushroom mixture separately, then cook fresh noodles and bake when you’re ready. If you freeze the whole casserole, it’s still tasty—just softer in texture.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

Beef

You can go two directions here.

Ground beef: easiest, fastest, still delicious. Choose 80/20 or 85/15 for flavor.

Thinly sliced steak (sirloin or ribeye): closer to classic stroganoff. Slice thin against the grain.
Stew beef: works, but it needs time. If you use it, simmer it in broth until tender before moving on.

This recipe is written with ground beef for convenience, but the sauce and method fit either style.

Mushrooms

Cremini (baby bella) mushrooms taste deeper and “meatier,” but white button mushrooms are completely fine.

Slice them, don’t mince them. Stroganoff should have mushroom bites, not mushroom dust.

Onion

A yellow onion is the best all-around choice. It turns sweet and mellow once cooked.

Dice it small if you want it to disappear into the sauce, or slice it thin if you like more texture.

Garlic

A couple cloves add depth. Add it after the mushrooms start browning so it doesn’t scorch.

Butter

Butter gives the sauce a richer backbone, especially in casseroles where everything bakes together. It also helps mushrooms brown.

Flour

Flour thickens the sauce. It turns the broth into something creamy and clingy that coats noodles instead of running to the bottom of the pan.

Beef broth

Use low-sodium if you can. Broth reduces and concentrates, and you don’t want the finished casserole to taste salty.

Worcestershire sauce

A small amount adds deep savory flavor. It’s one of those ingredients that makes the sauce taste like it has more going on than it technically does.

Dijon mustard

Not a “mustard sauce” situation. Just enough to balance the creaminess and beefy richness.

Paprika

A gentle warmth and color. Smoked paprika is great if you like a slightly deeper flavor, but sweet paprika works too.

Black pepper

Pepper is part of the identity here. Stroganoff without enough pepper tastes sleepy.

Sour cream

Full-fat sour cream gives the smoothest texture. It melts into the sauce and stays creamy when baked.

Greek yogurt can work, but it’s tangier and can be slightly less smooth once baked.

Cream cheese (optional)

This is a helpful option if you want extra stability and richness, especially if you plan to reheat leftovers a lot. A small amount makes the sauce extra velvety.

Not required, but it’s a nice upgrade.

Egg noodles

Wide egg noodles are classic for stroganoff. They hold sauce well and stay tender.

Cook them just shy of done. They finish softening in the oven.

Cheese (optional, but good)

Traditional stroganoff isn’t cheesy, but casseroles welcome it. A little shredded mozzarella or provolone adds a gentle creamy stretch. A small amount of parmesan adds savory flavor.

If you prefer it more traditional, skip the cheese entirely. The dish still works beautifully.

Topping (optional)

If you want a lightly crisp top, you can add buttered panko breadcrumbs or crushed buttery crackers. Not a thick crust—just a thin layer that browns and gives texture.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Prep the oven and dish

Preheat your oven to 375°F.

Grease a 9×13-inch baking dish (or similar size). Set it aside.

2) Cook the noodles

Bring a large pot of salted water to a boil.

Cook the egg noodles 1–2 minutes less than the package directions. You want them slightly underdone because they’ll finish in the oven.

Drain and toss with a small pat of butter to prevent sticking.

3) Brown the beef

Heat a large skillet over medium-high heat.

Add the ground beef and cook until browned, breaking it into small crumbles. Let it sit for a minute before stirring so it develops a little color.

Drain excess grease if needed, but leave a little behind for flavor.

If you’re using sliced steak instead, sear it quickly in batches and remove it to a plate. Don’t cook it fully here—just brown the surface.

4) Cook the mushrooms and onions

In the same skillet, add butter.

Add onion and cook for 2–3 minutes to soften.

Add mushrooms and cook 6–8 minutes, stirring occasionally, until they release their moisture and start to brown. This step is where the flavor builds. If the mushrooms look pale and watery, keep cooking.

Add garlic for the last 30 seconds.

5) Make the sauce

Sprinkle flour over the mushrooms and onions. Stir constantly for 1–2 minutes to cook off the raw flour taste.

Slowly pour in beef broth while stirring. The sauce will look thin at first, then it will thicken as it heats.

Stir in Worcestershire, Dijon, paprika, black pepper, and a pinch of salt (go light for now).

Simmer 3–5 minutes until the sauce coats the back of a spoon.

6) Add sour cream (carefully)

Reduce heat to low.

Stir in sour cream (and cream cheese if using) until smooth. Keep the heat gentle. No boiling.

Taste the sauce and adjust salt and pepper as needed.

7) Combine

Return the beef to the skillet and stir it into the sauce.

Add the cooked noodles and toss until evenly coated.

8) Assemble and bake

Pour the mixture into your greased baking dish and spread evenly.

If using cheese, sprinkle it over the top now.

Bake uncovered for 20–25 minutes, until hot and bubbling at the edges.

If you want a lightly crisp top, sprinkle buttered panko over the top during the last 10 minutes of baking, or broil for 1–2 minutes at the end (watch closely).

9) Rest and serve

Let the casserole rest for 10 minutes before serving.

That short rest helps the sauce settle so you get creamy scoops instead of a runny plate.

What makes this casserole taste like real stroganoff

Stroganoff has a specific flavor personality. It’s not just “beef + cream.”

Here’s what gives it that classic feel:

Mushrooms browned properly so they taste deep, not watery
Worcestershire for savory backbone
Dijon for balance and a gentle tang
Sour cream stirred in at low heat so it stays smooth
Black pepper that actually shows up in the bite

When those pieces are in place, the casserole tastes like stroganoff—even though it’s baked instead of served straight from the skillet.

Choosing your beef

This is where you can tailor the recipe to your kitchen and your time.

Ground beef (fastest)

Cooks quickly
Easy to portion
Holds sauce well

If you want “best flavor,” choose 80/20. If you want slightly lighter, 85/15 still works nicely.

Thinly sliced steak (more classic)

Sirloin is a great choice. Ribeye is richer, but not necessary.

Slice thinly against the grain. Sear quickly in batches. If you crowd the pan, steak steams instead of browning.

Add it back to the sauce at the end so it doesn’t overcook.

Stew beef (best if you plan ahead)

Stew beef can be wonderful, but it needs time. If you go this route, simmer the beef in broth until fork-tender before assembling the casserole.

This turns the recipe into more of a weekend project, but the payoff is very cozy and hearty.

Mushroom tips so they taste rich, not watery

Mushrooms are famous for holding water. The goal is to cook that water out and get browning.

A few simple moves help:

Don’t overcrowd the skillet.
If the mushrooms are piled too high, they steam. Give them space so moisture can evaporate.

Let them sit.
Stirring constantly keeps them from browning. Stir, then leave them alone for a couple minutes.

Cook until the pan looks drier.
You’ll see the shift: first they sweat, then the pan dries, then browning begins. That’s your moment.

Salt later.
Salting too early can draw out moisture faster. I usually add only a small pinch early, then season properly once the sauce is built.

How to keep the sauce smooth and creamy

Creamy sauces can act fussy if you rush them. This one behaves beautifully if you keep a few things in mind.

Cook the flour before adding broth.
That quick minute or two in the skillet prevents a raw flour taste and helps the sauce thicken smoothly.

Add broth slowly while stirring.
It reduces lump risk and keeps the sauce silky.

Lower the heat before adding sour cream.
This matters. Sour cream can separate if the sauce boils.

Full-fat sour cream is steadier.
Light sour cream can work, but it’s more likely to look slightly grainy when baked.

If it thickens too much, loosen it.
A splash of broth or milk brings it right back.

Recipe tips

Undercook the noodles slightly. They finish in the oven and stay tender instead of mushy.
Use a large skillet. You need room for mushrooms to brown and for tossing noodles later.
Taste the sauce before baking. Once it’s baked, adjusting seasoning is harder.

Rest before serving. Ten minutes makes the casserole scoop cleaner and feel creamier.
Want extra richness? Add a spoonful of cream cheese or a splash of half-and-half.
If you like more tang, add an extra tablespoon of sour cream at the end (off heat) before baking.

Variations

Extra creamy “holiday comfort” version

Add 4 ounces cream cheese and use half broth, half half-and-half. It turns ultra-velvety and rich.

Cheesy stroganoff bake

Top with a light layer of mozzarella and a sprinkle of parmesan. It adds a mellow, creamy finish without overpowering the stroganoff flavor.

Add peas

A cup of frozen peas stirred in right before baking adds sweetness and color. It also makes the casserole feel a little lighter.

Swap the noodles

Egg noodles are classic, but rotini or penne works too. Choose a pasta shape that holds sauce.

Add a crunchy topping

Mix panko with melted butter and sprinkle on top during the last 10 minutes of baking. The contrast is excellent if you like texture.

Use chicken instead of beef

Cooked shredded chicken works surprisingly well with this sauce. Use chicken broth instead of beef broth. Same creamy mushroom base, different vibe.

What to serve with it

This casserole is creamy and hearty, so sides that are fresh or crisp make the plate feel balanced.

green salad with a tangy vinaigrette
roasted broccoli or asparagus
steamed green beans with butter and pepper
sliced cucumbers and tomatoes
a simple fruit plate if you want something bright

Bread is optional. If you do serve bread, keep it simple and warm. This dish already brings plenty of richness.

Storage and reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Reheat in the oven (best texture)

Place in a baking dish, cover loosely with foil, and warm at 350°F for 15–20 minutes. Add a splash of broth if it looks dry.

Reheat in the microwave (fastest)

Microwave in 45-second bursts, stirring between each, until hot. Add a splash of broth or milk to loosen the sauce.

Freezing and make-ahead

Make-ahead

Assemble the casserole, cover tightly, and refrigerate up to 24 hours.

Bake straight from the fridge, adding extra time (usually 10–15 minutes). You want bubbling edges and a fully hot center.

Freezing (best method)

Freeze the sauce mixture (beef + mushrooms + creamy sauce) without noodles for best texture.

When ready:

thaw overnight in the fridge
cook fresh noodles
combine and bake

Freezing the full casserole

You can freeze the whole thing, but noodles soften after thawing. Still good, just softer.

If freezing the full pan:

cool completely
wrap tightly
freeze up to 2 months
thaw overnight and bake covered at 350°F until hot, then uncover to finish