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Beef Stroganoff Casserole
All the creamy, mushroomy comfort of stroganoff baked into a bubbly casserole. Feeds a crowd with zero fuss.
The whole recipe in 60 seconds
Beef Stroganoff Casserole, in 5 ideas
- Undercook the noodles slightly. They finish in the oven.
- Sour cream goes in off the heat so it does not curdle.
- Worcestershire adds the deep savory note.
- Ground beef makes this weeknight friendly.
- Leftovers are even better the next day.
What you need
Ingredients
- 1 1/2 lbs ground beef
- 12 oz egg noodles
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 cup shredded mozzarella
- 2 tbsp butter
- Salt and pepper
How to make it
Directions
- Cook the egg noodles until just shy of done. Drain and set aside.
- Brown the ground beef with the onion. Drain the fat, then add the mushrooms, garlic, and butter and cook 5 minutes.
- Stir in the flour, then the broth and Worcestershire. Simmer 5 minutes until thickened.
- Off the heat, stir in the sour cream. Fold in the noodles.
- Transfer to a baking dish, top with mozzarella, and bake at 375F for 20 minutes.
- Rest 5 minutes and serve.
Money saver. Ground beef is a fraction of the price of the sirloin strips in classic stroganoff, and nobody misses them in a casserole.