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
Scale
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.
