If you’re craving a comforting meal that brings all the cozy vibes together in one dish, this Beef Stroganoff Casserole Recipe is an absolute go-to. Imagine tender, savory ground beef mingled with creamy sour cream and a rich mushroom sauce, all blended with perfectly cooked egg noodles and topped with a golden, buttery breadcrumb crust. It’s the kind of dish that feels like a warm hug on a plate, easy enough for any weeknight but special enough to share with friends or family. Trust me, once you try this Beef Stroganoff Casserole Recipe, it’s going to become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Beef Stroganoff Casserole Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s building the rich sauce, adding satisfying textures, or bringing vibrant flavor to every bite.
- Egg noodles: 8 ounces of cooked and drained noodles provide the perfect tender base that soaks up all the creamy sauce.
- Ground beef: 1 pound of chuck or your preferred ground beef adds hearty, juicy flavor and protein.
- Onion: 1 medium, chopped for sweetness and depth as it softens during cooking.
- Garlic: 2 cloves minced to impart savory punch and aroma.
- Salt and black pepper: ½ teaspoon and ¼ teaspoon respectively, essential for seasoning and balancing flavors.
- Beef broth: 1 cup of low-sodium broth enriches the sauce with meaty undertones without overpowering it.
- Sour cream: 1 cup adds tangy creaminess that makes this dish irresistibly luscious.
- Condensed cream of mushroom soup: 1 can (10.5 oz) boosts the mushroom flavor and creates a velvety texture.
- Worcestershire sauce: 1 tablespoon infuses subtle umami and complexity.
- Mozzarella cheese: 2 cups shredded, divided, for melty richness and a gooey finish.
- Fresh parsley: 2 tablespoons chopped for a bright, herbal lift on top.
- Panko breadcrumbs: 1 cup, mixed with melted butter for a satisfyingly crisp topping.
- Unsalted butter: 2 tablespoons melted, binding the breadcrumbs and adding golden flavor.
How to Make Beef Stroganoff Casserole Recipe
Step 1: Preheat and Brown Beef
Start by preheating your oven to 350°F (177°C) and greasing a 3-quart casserole dish so your stroganoff doesn’t stick. Then, grab a large skillet and brown your ground beef over medium heat, breaking it apart with a spatula. Once it’s fully cooked and no longer pink, drain off any excess grease to keep the dish balanced and not greasy.
Step 2: Sauté and Season
Into the skillet with the browned beef, toss in the chopped onion and mushrooms and cook until they soften and start to release their natural sweetness. Add minced garlic, salt, and black pepper, stirring to wake up those flavors. This sauté step creates the foundational savory notes that carry through the entire casserole.
Step 3: Make the Sauce
Sprinkle flour evenly over the beef mixture and cook it for about 2 minutes, stirring constantly to avoid lumps — this will help thicken the sauce later. Slowly pour in both the beef broth, scraping up any browned bits stuck to the pan for extra richness, then stir in the sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Let everything meld together into a creamy, flavorful sauce that’s bursting with comfort.
Step 4: Combine with Noodles
Now, fold in your cooked egg noodles gently, ensuring each noodle gets coated in that luscious sauce. This step transforms the mix into a cohesive casserole, guaranteeing every forkful delivers that classic stroganoff experience.
Step 5: Assemble and Bake
Transfer your beef and noodle mixture into the prepared casserole dish. In a small bowl, combine the panko breadcrumbs, melted butter, and fresh parsley — this will create the irresistible, crunchy topping. Sprinkle this mixture evenly over the casserole, then bake uncovered for 30 minutes or until the top turns golden brown and the filling is bubbly around the edges.
Step 6: Serve
Once it’s out of the oven, let your casserole rest for about 10 minutes. This little pause helps the flavors settle and makes serving easier without any messy spills. Then dig in to a warm, cheesy, and deeply satisfying dish everyone will be asking for seconds on!
How to Serve Beef Stroganoff Casserole Recipe
Garnishes
Fresh parsley sprinkled on top right before serving adds just the right pop of green color and a fresh note to balance the creamy richness. You might also enjoy a dash of paprika or a little grated Parmesan to elevate the presentation and taste.
Side Dishes
This Beef Stroganoff Casserole Recipe pairs beautifully with crisp green salads, steamed vegetables, or even simple garlic bread. These sides add contrast to the creamy, cheesy casserole and keep the meal feeling balanced and satisfying.
Creative Ways to Present
For a fun twist, consider serving the casserole in individual ramekins for personal portions. You can also top each serving with a fried egg for an indulgent breakfast or brunch option. Another idea is to add caramelized onions on top for a touch of sweetness and extra texture contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers tightly with plastic wrap or transfer them to an airtight container. Stored in the refrigerator, the casserole will keep perfectly for up to 3 days, making it great for quick lunches or dinners later in the week.
Freezing
This Beef Stroganoff Casserole Recipe freezes wonderfully. To freeze, assemble the casserole but don’t bake it yet—cover tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the refrigerator and bake as usual.
Reheating
Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F oven, covered with foil, to keep it moist. Add a few extra minutes uncovered at the end if you want to refresh the crispy topping.
FAQs
Can I use other types of noodles for this casserole?
Absolutely! While egg noodles are classic and perfect for their texture and ability to soak up sauce, you can substitute with pasta shapes like penne or fusilli. Just make sure to cook them al dente before mixing.
Is it possible to make this recipe gluten-free?
Yes, swap the flour for a gluten-free alternative such as rice flour or cornstarch to thicken the sauce, and use gluten-free breadcrumbs on top. Also, double-check that your soups and broth are labeled gluten-free.
Can I make this dish vegetarian?
Definitely! Use plant-based beef substitutes or mushrooms instead of ground beef, and opt for vegetable broth. The creamy mushroom sauce will still deliver that classic Stroganoff comfort in a meat-free version.
What’s the best way to reheat leftovers to keep it moist?
Covering the casserole with foil and reheating slowly in the oven helps keep moisture in. If microwaving, cover the dish with a microwave-safe lid or wrap and add a splash of broth or water before heating.
Can I prepare the casserole ahead of time and bake later?
Yes, this recipe is great for prepping in advance. Assemble everything and refrigerate the casserole covered for up to 24 hours before baking, or freeze as mentioned earlier for longer storage.
Final Thoughts
This Beef Stroganoff Casserole Recipe is pure comfort food at its finest — creamy, cheesy, and packed with flavor. It’s straightforward to make, wonderfully satisfying, and perfect for feeding a crowd or treating yourself to leftovers. Give it a try, and I promise it’ll quickly become one of your favorite recipes to make again and again.
Print
Beef Stroganoff Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Beef Stroganoff Casserole is a comforting, creamy casserole that combines tender ground beef, egg noodles, and a rich mushroom sauce topped with crispy panko breadcrumbs and melted mozzarella cheese. Ideal for a hearty dinner, this casserole blends classic Stroganoff flavors with an easy-to-bake format perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 ounces egg noodles, cooked and drained
- 1 pound ground beef (chuck or other)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 cups shredded mozzarella cheese, divided
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (177°C). Spray a 3-quart casserole dish with nonstick spray for easy cleanup. In a large skillet over medium heat, brown the ground beef until fully cooked, then drain excess grease to keep the dish from being greasy.
- Sauté and Season: Add chopped onion and mushrooms to the skillet with the beef and cook until the onion softens. Stir in minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper to infuse flavor throughout the mixture.
- Make Sauce: Sprinkle flour over the beef mixture and cook for about 2 minutes, stirring constantly to avoid lumps. Gradually pour in the low-sodium beef broth while scraping any browned bits from the bottom of the skillet for extra flavor. Stir in the sour cream, cream of mushroom soup, and Worcestershire sauce, mixing well to create a creamy Stroganoff sauce.
- Combine with Noodles: Add the cooked egg noodles directly to the skillet and stir carefully until they are evenly coated with the sauce mixture.
- Assemble Casserole: Transfer the noodle and beef mixture into the prepared casserole dish. In a small bowl, combine panko breadcrumbs, melted unsalted butter, and chopped fresh parsley. Sprinkle this topping evenly over the casserole. Then, sprinkle 1 cup of shredded mozzarella cheese over the top, reserving the other cup for layering if desired.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the casserole is hot, bubbly, and the topping is golden brown.
- Serve: Allow the casserole to cool for 10 minutes before serving. This resting time helps the casserole set for easy cutting and serving.
Notes
- For a richer flavor, use chuck ground beef as it has a good fat content that enhances the sauce.
- You can substitute panko breadcrumbs with crushed crackers or regular breadcrumbs if needed.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To make this dish gluten-free, use gluten-free egg noodles, gluten-free cream of mushroom soup, and ensure panko crumbs are replaced with gluten-free breadcrumbs.
- Adding a sprinkle of fresh parsley on top just before serving adds a nice color and fresh taste.
