Comforting Beef Stroganoff Casserole
Indulge in the ultimate comfort food with this hearty Beef Stroganoff Casserole, a twist on the classic dish that’s perfect for busy weeknights or cozy family dinners. Featuring tender egg noodles tossed in a creamy, savory sauce made with sautéed mushrooms, garlic, and tangy sour cream, this casserole comes together with the rich flavors of ground beef and a touch of paprika for depth. It's topped with a generous layer of melted mozzarella cheese that bakes to golden perfection. With easy steps and simple pantry staples like beef broth, Worcestershire sauce, and all-purpose flour, this casserole is as approachable as it is satisfying. Ready in just an hour, this baked delight makes a crowd-pleasing dish that serves six, with the option to garnish with fresh parsley for a burst of color and flavor. Perfectly comforting, irresistibly cheesy, and bursting with homestyle flavor, this Beef Stroganoff Casserole will quickly become a family favorite.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp olive oil
- 1 lb ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 oz white mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1.5 cups shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray or a light layer of butter.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions (about 6-8 minutes). Drain and set aside.
In a large skillet over medium-high heat, add the olive oil. Once hot, add the ground beef and cook until browned, breaking it up into crumbles with a spatula (about 6-7 minutes). Drain excess fat and set the beef aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms are tender.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the beef broth while stirring constantly to create a smooth sauce.
Reduce the heat to low and stir in the sour cream, Worcestershire sauce, salt, black pepper, and paprika. Mix until well combined and creamy.
Return the browned ground beef to the skillet and gently stir to combine. Remove from heat.
In a large bowl, combine the cooked egg noodles and the beef-mushroom mixture. Toss gently to coat the noodles evenly.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5997 mg | 261% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 27.2 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1700 mg | 131% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
