Hamburger Stroganoff Casserole
Creamy, cheesy, and irresistibly comforting, Hamburger Stroganoff Casserole is the ultimate family dinner that combines the classic flavors of beef stroganoff with the ease of a baked casserole. Featuring tender egg noodles coated in a rich, savory sauce made with ground beef, mushrooms, and sour cream, this dish is elevated with a golden topping of melted sharp cheddar cheese. A hint of Worcestershire sauce and garlic adds depth, while a sprinkle of fresh parsley provides a pop of color. Perfect for weeknight meals or potluck gatherings, this hearty casserole is quick to prepare and sure to satisfy everyone at the table. Serve it warm for a cozy, crowd-pleasing experience!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups sharp cheddar cheese, shredded
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 4-5 minutes until the mushrooms are tender and lightly browned.
Push the vegetables to the side of the skillet and add the ground beef. Cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain any excess grease.
Stir in the flour and cook for 1 minute to remove the raw taste. Then add the beef broth, cream of mushroom soup, and Worcestershire sauce, stirring until smooth.
Season the mixture with salt and black pepper, then lower the heat and let it simmer for 5 minutes, stirring occasionally.
Remove the skillet from heat and stir in the sour cream until fully incorporated.
In a large mixing bowl, combine the cooked egg noodles with the beef mixture. Mix well to coat the noodles evenly.
Transfer half of the noodle and beef mixture to the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese on top.
Layer the remaining noodle and beef mixture over the cheese. Top with the remaining cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 6622 mg | 288% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 35.7 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2280 mg | 175% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2985 mg | 64% | |
*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.
