Description
This Beef Stroganoff Casserole is a comforting, hearty dish combining tender ground beef, egg noodles, and a creamy sauce with mushrooms and sour cream, all baked to perfection with a crispy breadcrumb topping. Perfect for family dinners, it delivers classic stroganoff flavors in an easy-to-make casserole format.
Ingredients
Scale
Pasta
- 8 ounces egg noodles, cooked and drained
Meat and Vegetables
- 1 pound ground beef (chuck or other)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings and Sauces
- 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
Toppings
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (177°C). Spray a 3-quart casserole dish with nonstick spray. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease to keep the dish from becoming too oily.
- Sauté and Season: Add the chopped onion and mushrooms to the skillet with the beef. Cook until the vegetables are softened, stirring occasionally. Then stir in the minced garlic along with salt and black pepper to enhance flavor.
- Make Sauce: Sprinkle flour evenly over the beef and vegetable mixture, cooking and stirring continuously for 2 minutes to remove the raw flour taste. Pour in the low-sodium beef broth, scraping the skillet bottom to loosen any browned bits for extra flavor. Stir in the sour cream, cream of mushroom soup, and Worcestershire sauce, mixing everything into a creamy sauce.
- Combine with Noodles: Fold the cooked and drained egg noodles into the skillet mixture, ensuring the noodles are well coated with the creamy sauce and beef mixture.
- Assemble Casserole: Transfer the combined stroganoff mixture into the prepared casserole dish. In a small bowl, mix the panko breadcrumbs, melted unsalted butter, and chopped fresh parsley. Sprinkle this mixture evenly over the casserole for a crunchy topping. Also, sprinkle 1 cup of shredded mozzarella cheese over the top at this stage.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 minutes, or until the topping is golden, crispy, and the casserole is bubbling hot.
- Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes. This rest time helps the casserole set slightly for easier serving and lets the flavors meld beautifully. Serve warm.
Notes
- For a richer flavor, use chuck ground beef as it has a good fat content which adds juiciness.
- You can substitute sour cream with Greek yogurt for a healthier twist.
- If you prefer a different cheese, sharp cheddar works well in place of mozzarella.
- To make it gluten free, substitute regular egg noodles with gluten-free pasta and use gluten-free breadcrumbs.
- Fresh mushrooms can replace canned cream of mushroom soup for a fresher taste but will require additional seasoning and thickening.
- Ensure to drain excess grease from the beef to avoid a greasy casserole.
- Letting the casserole rest before serving improves texture and flavor integration.
