This Beef Stroganoff Casserole recipe is my go-to comfort food. It's creamy, cheesy, and oh-so-satisfying – perfect for a cozy weeknight dinner or a casual get-together. I developed this recipe after a long day at work when I craved something hearty and delicious but without a ton of prep time. Let’s be honest, after a long day at the office, the last thing I want is a complicated cooking process. This recipe is easy and fast. It's a family favourite. My kids absolutely adore this casserole, and it's always a hit whenever I bring it to potlucks.
I like to add a little extra something-something to mine. A dash of Worcestershire sauce really lifts the flavour profile of the dish. It's not a necessity by any means, but for me, it's a must-have ingredient. Think of it as a little secret weapon! I also experimented with different cheeses. Cheddar is my favorite but you can add other cheeses like Swiss or Gruyere. Just make sure to find something that melts well and complements the creamy sauce.
Required Equipments
- 9x13 inch baking dish
- large skillet
- wooden spoon
- measuring cups and spoons
- colander
Beef-Stroganoff-Casserole
This recipe for Beef Stroganoff Casserole is a simple, delicious, and comforting meal that's perfect for busy weeknights. The creamy sauce, tender beef, and egg noodles combine to create a hearty and satisfying dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This will prevent sticking and make cleanup a breeze.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they are tender, about 5-7 minutes. Don't overcrowd the pan – you might need to do this in batches.
- Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until it's browned. Drain off any excess grease. This step is key for a flavorful casserole.
- Stir in the sour cream, cream of mushroom soup, and beef broth. Season generously with salt and pepper. A little bit of garlic powder never hurts either!
- In a separate pot, cook the egg noodles according to package directions. Drain well and set aside. Don't overcook – we want them perfectly al dente!
- Add the cooked egg noodles to the skillet with the beef mixture. Stir gently to combine. Be careful not to break the noodles too much.
- Pour the mixture into the prepared 9x13 inch baking dish. Top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Check for doneness – you want it heated through.
- Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve. And it tastes even better!
- Garnish with fresh parsley (optional, but it adds a nice touch!) and serve immediately with a side salad or crusty bread. Enjoy!
📝 Notes
- For a richer flavor, use full-fat sour cream and cream of mushroom soup.
- Feel free to add other vegetables, such as onions or bell peppers, to the casserole.
- If you don't have beef broth, you can substitute with water or chicken broth.
- Make sure the noodles are cooked al dente before adding them to the casserole, so they don't become mushy during baking. You can always taste test them and adjust your cooking time accordingly to get your desired texture.
🍎 Nutrition
Calories: 500kcal
Protein: 35g
Fat: 25g
Carbohydrates: 40g
Fiber: 3g
Calcium: 200mg
