Beef Stroganoff Casserole Recipe
If you’re on the hunt for an ultra-comforting, crowd-pleasing dinner that’s both nostalgic and a bit elevated, Beef Stroganoff Casserole is about to become your new favorite dish. This creamy, cheesy noodle bake holds all the savory flavors of the classic stroganoff but is super easy to prepare in casserole form—perfect for busy nights or cozy gatherings. Every bite delivers tender noodles, savory beef, mushrooms, and a hint of tang from sour cream, all crowned with a golden layer of melted cheese. Trust me, one spoonful and everyone will be asking for seconds!
Ingredients You’ll Need
This Beef Stroganoff Casserole is all about simple ingredients coming together for maximum flavor. Each component builds on the last, creating that signature creamy texture with rich, layered taste in every forkful.
- Egg Noodles (12 oz): Choose broad egg noodles for their classic texture and their ability to soak up all that luscious sauce.
- Olive Oil (1 tablespoon): A quick sauté in olive oil gives depth and helps brown the beef beautifully.
- Ground Beef (1 pound): The backbone of this casserole, delivering heartiness and a savory base flavor.
- Small Onion, finely chopped (1): Onions add sweetness and a mellow bite once cooked down.
- Garlic, minced (2 cloves): Essential for a pop of aromatic flavor that wakes up the entire casserole.
- Sliced Mushrooms (8 oz): Mushrooms bring earthiness and soak up all the savory juices.
- All-Purpose Flour (2 tablespoons): This thickens the sauce, turning it perfectly creamy without being too heavy.
- Beef Broth (1 1/2 cups): Adds depth and savory flavor to the sauce. Low-sodium is fine if you prefer.
- Worcestershire Sauce (1 tablespoon): For a hit of umami and that signature stroganoff tang.
- Dijon Mustard (1 teaspoon): Just the right amount for a subtle sharpness that brightens the whole dish.
- Sour Cream (1 cup): Infuses tanginess and silkiness, giving the casserole its creamy signature.
- Shredded Mozzarella or Swiss Cheese (1 1/2 cups): Melts into gooey perfection on top while adding mild richness.
- Salt (1/2 teaspoon): Balances and enhances all the other flavors.
- Black Pepper (1/2 teaspoon): Just enough for a little kick that rounds out the dish.
- Chopped Parsley for garnish (1/4 cup): Adds freshness and a pop of color at the very end.
How to Make Beef Stroganoff Casserole
Step 1: Prep the Oven and Noodles
Preheat your oven to 375°F and grease a 9×13-inch baking dish. While your oven heats up, cook the egg noodles according to the package instructions until just al dente—they’ll absorb more sauce as they bake, so you don’t want them mushy. Drain the noodles and set them aside.
Step 2: Brown the Beef
Grab a large skillet and heat the olive oil over medium-high heat. Add your ground beef and break it up with a spoon, letting it brown nicely. This step gives you all those wonderful caramelized bits that will build big flavor. Once the beef is cooked through, drain any excess fat to keep your casserole from turning greasy.
Step 3: Add Veggies and Mushrooms
To that same skillet, add the finely chopped onion, minced garlic, and sliced mushrooms. Sauté everything together for 5 to 7 minutes until the veggies are softened and the mushrooms are tender. The mushrooms will release their juices, which enrich the sauce that comes together next.
Step 4: Make the Sauce
Sprinkle the flour over your beef and veggie mixture, stirring well so everything is nicely coated. This is the secret to a thick, creamy baked sauce! Gradually pour in the beef broth while stirring, then add the Worcestershire sauce and Dijon mustard. Stir to combine and bring everything to a gentle simmer. Let it cook for about 3 to 4 minutes, just until the sauce thickens slightly, so it’ll cling to every noodle.
Step 5: Add Sour Cream and Cheese
Take the skillet off the heat and stir in the sour cream and half of the shredded cheese. This step is always a little magical—the sour cream dresses everything in silkiness, and the cheese quietly melts for extra richness. Season with salt and black pepper to taste.
Step 6: Assemble and Bake
Gently fold the cooked egg noodles into the beef mixture until everything’s evenly combined and coated in that gorgeous sauce. Pour it all into your prepared baking dish, then sprinkle the top with the remaining cheese. Slide it into the oven and bake for 20 to 25 minutes, until it’s bubbling and gloriously golden on top.
Step 7: Garnish and Enjoy
As soon as the Beef Stroganoff Casserole comes out of the oven, shower it with fresh chopped parsley for color and a hint of herbal freshness. Let it rest for about 5 minutes so it can set up a bit, then dig in!
How to Serve Beef Stroganoff Casserole
Garnishes
A bright sprinkle of chopped fresh parsley will instantly lift the whole casserole, adding visual appeal and a touch of freshness to balance the creamy, cheesy depths. If you love an extra pop, a dusting of smoked paprika or some crispy fried onions can provide crunch and subtle smokiness. The right garnish makes your Beef Stroganoff Casserole look like it came from a cozy café.
Side Dishes
This dish is hearty and filling on its own, but a crisp green salad with a zingy vinaigrette always pairs well to keep things light. Roasted green beans, steamed broccoli, or a simple side of buttered peas also round out the meal without stealing the spotlight. Don’t forget some crusty bread to mop up any extra sauce—it’s practically required!
Creative Ways to Present
If you’re serving guests, scoop the Beef Stroganoff Casserole into individual ramekins for a personalized touch (and plenty of those glorious cheesy edges). For a family-style feast, bring the whole bubbling dish to the table and serve with a big spoon, letting everyone help themselves. Add a few colorful vintage plates and linen napkins to channel ultimate comfort food charm.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stroganoff Casserole keeps beautifully in the fridge for up to 3 days. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. The flavors only get better as they mingle, making those second-day lunches something to look forward to!
Freezing
If you want to prep ahead, this casserole freezes like a dream. Let it cool completely, divide into portions if you like, and wrap well in plastic wrap plus foil or transfer to a freezer-safe container. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply cover and bake the casserole at 350°F until heated through, or microwave individual portions. You may want to add a splash of extra broth or a spoonful of sour cream to revive its creaminess. Stir gently to keep the noodles tender and the cheesy topping intact.
FAQs
Can I use a different kind of meat in Beef Stroganoff Casserole?
Absolutely! Swap ground beef for ground turkey, chicken, or even shredded cooked beef for a creative twist. You’ll still get all that rich, creamy stroganoff flavor.
Is it okay to substitute Greek yogurt for sour cream?
Yes, Greek yogurt works well if you’re looking for a lighter option that keeps the dish tangy and creamy. Just use equal amounts in place of the sour cream.
What if I don’t have mozzarella or Swiss cheese?
No worries—cheddar, Monterey Jack, or even provolone will melt nicely and taste terrific. Pick your favorite or use what’s handy in your fridge.
Can I make Beef Stroganoff Casserole ahead for a party?
You sure can! Assemble the casserole (but hold off on baking), cover, and refrigerate for up to 24 hours. When you’re ready to serve, top with cheese and bake as directed, adding a few extra minutes if baking straight from the fridge.
How do I keep the noodles from getting mushy?
Cook the egg noodles just until al dente. They’ll absorb a bit more sauce as the casserole bakes, so starting with firm noodles helps them hold their shape and texture perfectly.
Final Thoughts
I hope you’ll give this Beef Stroganoff Casserole a try the next time you’re craving some cozy, feel-good comfort food. With its rich flavors, creamy sauce, and irresistible cheesy topping, it’s the kind of dish that brings everyone back for seconds. Trust me, your dinner table will be full of happy faces—and happy bellies!
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Beef Stroganoff Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Beef Stroganoff Casserole combines all the flavors of the classic dish in a convenient baked form. Creamy noodles, savory ground beef, and a cheesy topping make this a comforting and satisfying meal for the whole family.
Ingredients
Egg Noodles:
- 12 oz egg noodles
Ground Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella or Swiss cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook the noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté the beef mixture: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess fat. Add onion, garlic, and mushrooms, and sauté until softened.
- Make the sauce: Sprinkle in flour and stir to coat. Gradually add beef broth, Worcestershire sauce, and Dijon mustard. Simmer until slightly thickened.
- Combine ingredients: Remove from heat and stir in sour cream, half of the cheese, salt, and pepper. Add cooked noodles and mix well.
- Bake: Transfer mixture to baking dish, top with remaining cheese, and bake for 20–25 minutes until bubbly and golden.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute ground beef with ground turkey or cooked shredded beef.
- Add a pinch of smoked paprika for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
