Sauteed ground beef, mushrooms, and onions in a creamy gravy-like sauce atop a bed of egg noodles, this hearty and flavorful beef stroganoff casserole is comfort food’s finest.
Why this recipe works
This recipe has all the same components as classic beef stroganoff but in family-style casserole form. In this variation though, we’re using ground beef so it’s quick, easy, and not as pricey as the higher cuts of meat traditionally used in this dish.
Beef stroganoff casserole is a hearty weeknight dinner the whole family will love thanks to its rich flavors and creamy sauce. It makes delicious leftovers as well if you’re lucky enough to have any!
Related Recipe – Ground Beef Stroganoff
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Though a traditional beef stroganoff uses high-quality cuts of beef like boneless ribeye, top sirloin, or sirloin tips, we’re sticking with inexpensive, but still delicious, ground beef. If you’d like to use a different type of beef, go for it! You may need to adjust the cooking time of your casserole depending on the thickness of your meat.
SAUCE – This sauce is rich and full of bold flavors from sour cream, Worcestershire sauce, and Dijon mustard. Then of course you have to account for the classic stroganoff veggies – mushrooms and onion. If you do not like Worcestershire sauce, you can substitute it with a low-sodium soy sauce or omit it altogether. Dijon mustard can also be omitted to suit your taste or substituted with spicy brown mustard or regular mustard.
How to Make Beef Stroganoff Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Bring a pot of water to a boil and add the egg noodles. Cook to package instructions. Drain of water and add to casserole dish.
- In a 12 inch skillet over medium heat, brown the ground beef. Drain of excess grease and set aside cooked burger.
- To the skillet add 2 Tablespoons of butter, mushrooms, onion, and 1/2 teaspoon salt. Saute over medium heat until golden brown, stirring occasionally for about 5 minutes. Add the minced garlic and stir another 30 seconds.
- Dust vegetables in the skillet with flour and stir, covering all the vegetables. Slowly pour in the beef stock to create a roux. Bring to a simmer and let thicken, about 5 minutes.
- Stir in the Worcestershire sauce, Dijon, ground beef, salt and pepper to taste. Remove from heat and stir in the sour cream. Pour stroganoff on top of the egg noodles in a 13×9 casserole dish, stirring slightly to ensure all noodles are covered.
- In a microwave bowl, melt the remaining butter. Add the breadcrumbs and toss until coated. Sprinkle evenly on top of the stroganoff. Bake at 375F for 25 minutes, until contents are bubbly and topping is golden.
- Garnish with parsely and serve.
Frequently Asked Questions & Expert Tips
Yes, you can make beef stroganoff casserole up to one day in advance storing it tightly wrapped with plastic wrap or an air-tight lid in the refrigerator. I would suggest holding off on the breadcrumb mixture until you’re ready to bake.
This casserole makes for fantastic leftovers. Store it in an air-tight container in the refrigerator for 3-4 days, reheating in the oven or microwave. Add a splash of water as needed to help loosen it up.
Serving Suggestions
Beef stroganoff casserole is filling all on its own, but you can never argue with some crunchy bread or a crisp side salad. I would also recommend some steamed veggies like broccoli, green beans, carrots, or asparagus on the side. Serve with a sprinkle of freshly chopped parsley and enjoy!
More Casserole Recipes
- Taco Casserole
- John Wayne Casserole
- Ground Beef Casserole
- Chicken Stuffing Casserole
- Mexican Chicken Casserole
- Bacon Cheeseburger Casserole
- Crockpot John Wayne Casserole
- 7 Layer Casserole
- Tuna Casserole
- Crockpot Ground Beef Casserole
- Lasagna Roll Ups
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Beef Stroganoff Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz egg noodles
- 1 ½ lbs ground beef 80/20
- 5 Tbsp butter
- 8 oz mushrooms washed and chopped
- 1 large white onion finely chopped, about 1 cup
- 2 cloves garlic minced
- 4 Tbsp all-purpose flour
- 3 ½ cups beef stock or broth
- 2 Tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- salt and pepper to taste
- 1 â…“ cup sour cream
- 1 cup Italian breadcrumbs
- chopped parsley for garnish
Things You’ll Need
Before You Begin
- Make sure all of the noodles are covered in the sauce before baking or the noodles will get crunchy.
Instructions
- Bring a pot of water to a boil and add the egg noodles. Cook to package instructions. Drain of water and add to casserole dish.
- In a 12 inch skillet over medium heat, brown the ground beef. Drain of excess grease and set aside cooked burger.
- To the skillet add 2 Tablespoons of butter, mushrooms, onion, and 1/2 teaspoon salt. Saute over medium heat until golden brown, stirring occasionally for about 5 minutes. Add the minced garlic and stir another 30 seconds.
- Dust vegetables in the skillet with flour and stir, covering all the vegetables. Slowly pour in the beef stock to create a roux. Bring to a simmer and let thicken, about 5 minutes.
- Stir in the Worcestershire sauce, Dijon, ground beef, salt and pepper to taste. Remove from heat and stir in the sour cream. Pour stroganoff on top of the egg noodles in the casserole dish, stirring slightly to ensure all noodles are covered.
- In a microwave bowl, melt the remaining butter. Add the breadcrumbs and toss until coated. Sprinkle evenly on top of the stroganoff. Bake at 375F for 25 minutes, until contents are bubbly and topping is golden.
- Garnish with parsely and serve.
Nutrition
Amanda Davis
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Rebecca Mickelson says
I made this and it was delicious, BUT 24oz of noodles has to be a typo. That is 3 8oz boxes! I used a little over an 8 ounce box and that was more than enough.
Amanda Davis says
Thank you so much for pointing that out. We have corrected the recipe.
Hayley says
Can this be turned into a freezer meal? If so, at which step would you recommend freezing. My husband loves this meal and I’m pregnant/giving birth any week now and want to have some home cooked meals ready and available for him.
Thanks!
Amanda Davis says
You can freeze this casserole by first cooling it completely, wrapping tightly in plastic wrap then add a layer of foil. Will keep in the freezer for up to 3 months. You can bake it right from the freezer for an hour in the oven.
Rita Lee says
made it loved it and will certainly make it again. It was delicious, even enjoyed by fussy hubby.
However, it certainly took me longer than 20 minutes to prepare all the ingredients. help, maybe I’m not disorganized.
Rita Rougeau says
This was a big hit at my house. It is a big recipe but I believe it will freeze well, Absolutely delicious! It is very heavy to lift so be careful. Perfect for big families.