Hey friends! I’m so excited to share this delicious beef stroganoff casserole recipe with you today. It’s the ultimate comfort food that will wow your family and have them begging for seconds.
I love a good casserole because it’s an easy weeknight meal, freezes well for leftovers, and the whole family loves it. This beef stroganoff casserole hits all the right notes – tender beef, egg noodles, savory mushrooms, and a creamy sauce. It’s irresistible!
Before we get cooking, let me answer some common questions about this recipe:
What cut of beef should I use?
Ground beef or stew meat works great, but I really recommend using 80/20 ground beef. The 80% lean and 20% fat ratio gives you the most flavorful and moist ground beef. Going for a super lean 90/10 or higher ground beef blend can result in a drier, less tasty casserole.
What if I don’t have sour cream?
Plain Greek yogurt is the best substitute for sour cream. Make sure to get plain unsweetened Greek yogurt, not the flavored kinds. The thick, creamy texture of Greek yogurt mimics sour cream remarkably well. Just use the same amount called for in the recipe – 1 cup of Greek yogurt in place of 1 cup sour cream.
Can I prep this casserole ahead of time?
Yes, you absolutely can assemble this casserole in advance. Simply combine all the ingredients – beef, onions, noodles, sauce, etc – in a greased 9×13 baking dish. Cover tightly with plastic wrap and foil and refrigerate for up to 24 hours before baking. When ready to cook, remove plastic and foil, cover with foil, and bake as directed. Easy peasy!
What sides go well with this?
I love serving Beef Stroganoff Casserole with a bright, crisp green salad. The crunchy greens pair nicely with the creamy, tender casserole. For heartier sides, roasted vegetables are fantastic. Roasting cauliflower, Brussels sprouts, broccoli, or carrots caramelizes them beautifully. Roasted veggies add color to the plate and provide a nice texture contrast too.
Can I use a different noodle?
For sure, you can substitute other noodle shapes like rotini, farfalle, or ziti instead of egg noodles. Just look for a short, sturdy pasta shape that can hold up when baked. Make sure to cook the pasta al dente so it doesn’t get mushy in the casserole.
How long will leftovers last?
This casserole will keep in the fridge for 3-4 days stored in a sealed container. Make sure to reheat thoroughly until hot all the way through. The great thing is it also freezes incredibly well for longer storage. You can freeze individual portions or the whole casserole. It will keep frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Now let’s get cooking! Here’s what you’ll need:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 pound ground beef
- 8 ounces egg noodles
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion, diced
- 1⁄4 teaspoon black pepper
- 2 cloves garlic, minced
- 1⁄2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup (1 can)
- 2 cups shredded mozzarella cheese
- Preheat your oven to 350°F. Grease up a 9×13 inch baking dish with butter or non-stick spray and set it aside for later. You’ll be baking this baby until bubbly and beautiful!
- In a large skillet over medium heat, add the ground beef. Break it apart with a wooden spoon as it cooks, turning the beef frequently, until it is completely browned and crumbled, about 10 minutes. Drain away any excess grease because we want to keep this casserole lean and mean!
- Next, toss the diced onions and minced garlic into the skillet. Sauté for 3-4 minutes until the onions become translucent and fragrant. Don’t let them brown too much though!
- Now we’re getting to the good stuff! Give the beef and onion mixture a good stir, then sprinkle in the salt, pepper, beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Let this come up to a simmer and then let it bubble gently for 5 minutes so all the flavors can get friendly.
- While the sauce simmers, cook the egg noodles in a pot of salted boiling water until al dente with just a little bite left in them, about 2 minutes less than the package directions. Drain thoroughly because we don’t want mushy noodles up in here!
- Transfer the saucy beef mixture into the prepared baking dish and mix in the cooked egg noodles. Smooth it out evenly and top with a generous layer of shredded mozzarella cheese.
- Bake uncovered for 25-30 minutes until piping hot and bubbly. The cheese will be perfectly melted and browned. Sprinkle on some fresh chopped parsley for a pop of color and freshness.
- Let it sit for 5 minutes before digging in so you don’t burn your mouth on molten cheese! Now serve up this stick-to-your-ribs stroganoff casserole and get ready for your family to beg for second helpings! So hearty and delicious.
- Use 80/20 ground beef for the best moisture and flavor.
- Boil the egg noodles just until al dente so they don’t get mushy when baked.
- Add a splash of milk or water if the sauce seems too thick.
- Cover with foil first if the top browns too quickly while baking.
- Garnish with fresh dill or chives instead of parsley.
- Stir in 1 cup frozen peas or diced carrots for extra veggies.
- For a spicy kick, add 1/4 tsp cayenne pepper.