If you’re craving a cozy dinner that combines the creamy richness of stroganoff with the easy comfort of a baked dish, this Beef Stroganoff Casserole Recipe is exactly what you need. It’s perfect for weeknights when you want something hearty and satisfying without too much fuss. This casserole hits all the right notes: creamy, savory, and just a little crispy on top.
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Why You’ll Love This Beef Stroganoff Casserole Recipe
This recipe takes all the classic flavors you love from traditional beef stroganoff—juicy ground beef, tender mushrooms, creamy sauce—and layers them into a one-dish meal that’s easy to prepare and perfect for family dinners or batch cooking. You’ll appreciate the way it warms up leftovers without drying out.
- Texture you want: Creamy noodles paired with a slightly crispy fried onion topping.
- Flavor that pops: The savory tang of Worcestershire and sour cream gives bite to the rich beef and mushroom base.
- Everyday ingredients: Uses staples like ground beef, canned soup, and noodles you probably have on hand.
- Works for any night: Family-friendly, budget-wise, and makes fantastic leftovers for lunches.
Ingredient Spotlight
Let’s take a quick look at the heart of this Beef Stroganoff Casserole Recipe. Choosing fresh mushrooms and quality sour cream really lifts the flavor. If needed, I’ll share simple swaps I’ve tried myself that keep it tasty but flexible.
- Ground Beef: Opt for 80/20 lean mix for juicy flavor without too much grease.
- Mushrooms: Cremini or white button mushrooms work best for their firm texture and subtle earthiness.
- Sour Cream: Full-fat sour cream adds creaminess and tang; light versions can be used but may lighten the flavor and texture.
Seasonality & Sourcing
The best mushrooms for this casserole are in season fall through spring, but grocery stores carry them year-round. Ground beef is pretty consistent though quality varies—local butchers often have fresher options. For the creamiest results, look for sour cream just past its "sell by" date but still fresh—that's when it peaks in tang. If fresh fried onions aren’t available, consider making your own with thinly sliced shallots lightly toasted in oil.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First, preheat your oven to 350°F (175°C) so it's ready to go when your casserole is assembled. While the oven warms, chop your onion and slice your mushrooms. Browning the ground beef and onion together in a skillet on medium heat should take about 7 to 10 minutes—make sure the beef is cooked through but not dry. Avoid rushing this step; undercooked beef tends to release too much water in the casserole, making it soggy.
Step 2 — Cook & Build Flavor
After draining excess fat, toss in the mushrooms and sauté until they release their moisture and soften, about 5 minutes—this step really deepens the flavor. Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, salt, and pepper. Mixing everything well will give a luscious, creamy sauce. Combine this mixture with cooked egg noodles in a large bowl, ensuring noodles are warm but not mushy. Transfer to a greased baking dish, then sprinkle the fried onions evenly on top.
Step 3 — Finish & Rest
Bake the casserole uncovered for 25 to 30 minutes until it’s bubbly and the onion topping goes golden and crispy. Let it rest out of the oven for at least 5 minutes before serving—the flavors meld perfectly during this time, and the texture firms so you get that creamy but structured bite. I’ve found rushing to plate it right away risks a runny texture.
Troubleshooting Beef Stroganoff Casserole Recipe
If your casserole ends up too dry, try adding a splash of beef broth or extra sour cream next time before baking. Blunt flavors? A little extra Worcestershire or a sprinkle of fresh herbs like parsley brightens it up immediately. If sogginess strikes, be gentle with sauce quantities—too much liquid before baking leads to that, so drain cooked noodles well and watch for excess moisture when combining ingredients.
Pro Tips
Over the years, I’ve learned a few tricks to make this Beef Stroganoff Casserole Recipe shine every time. Managing heat and moisture can make or break the dish. Also, prepping a day ahead means flavors have time to deepen for an even better meal.
- Heat control: Cook beef and mushrooms on medium, not high, to avoid tough meat and mushy mushrooms.
- Timing window: Don’t bake longer than 30 minutes to keep noodles tender but not dried out.
- Make-ahead move: Assemble the casserole, cover tightly, and refrigerate overnight for enhanced flavor.
- Avoid this pitfall: Skip rinsing your noodles after cooking; rinsing removes starch that helps sauce cling.
Variations & Substitutions
You can tailor this Beef Stroganoff Casserole Recipe easily to suit your pantry or preferences. Ground turkey works well if you want something leaner, and Greek yogurt can swap in for sour cream for a tangier twist. For a gluten-free version, simply use gluten-free egg noodles and cream of mushroom soup.
Great Debates
I’ve seen folks argue over butter versus oil for cooking the beef and mushrooms. I prefer butter for the slightly richer flavor, but oil keeps the dish lighter and prevents burning. Both work — so go with what fits your taste and pantry best!
Make-Ahead, Storage & Freezing
This casserole stores beautifully in the fridge for 3 to 4 days in an airtight container. To freeze, bake fully, cool completely, then wrap tightly with foil or plastic wrap. Freeze up to 3 months. Reheat covered in a 350°F oven until warmed through, about 20 minutes, to keep that creamy texture intact.
Yield & Conversions
This Beef Stroganoff Casserole Recipe serves about 4 to 6 people depending on appetite. To double, just double all ingredients and use a larger baking dish. For half, use an 8x8-inch dish and adjust baking time slightly. Metric conversions: 450g ground beef, 240g mushrooms, 180g cooked noodles, 295ml cream of mushroom soup, 240ml sour cream, 15ml Worcestershire sauce.
Serving Ideas & Pairings
Keep sides simple with a fresh green salad or steamed veggies like broccoli or green beans to balance the richness. For an extra touch, sprinkle fresh parsley or chives over the top before serving. If you want a lighter touch, serve with a crisp cucumber salad dressed in lemon vinaigrette to brighten the plate.
FAQs
Yes, but rehydrate dried mushrooms first in warm water and drain well. They’ll add a deeper, earthier flavor but watch moisture levels carefully.
Not absolutely, but it adds classic creaminess and thickens the sauce easily. You can substitute with a homemade mushroom sauce if you prefer.
Cover the casserole with foil during reheating and add a splash of beef broth or water if it looks dry before warming.
Yes! Assemble but don’t bake, then cover well and freeze. Thaw in the fridge overnight before baking as directed.
Notes, Tools & Special Equipment
A 9x13-inch baking dish is ideal for even cooking. A good sharp skillet helps brown the beef nicely. If you have a meat thermometer, aim for 160°F to ensure the ground beef is fully cooked. Fried onions can be store-bought or homemade—either works well here and lends that lovely crispy topping.
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Beef Stroganoff Casserole Recipe
This Beef Stroganoff Casserole combines tender ground beef, sautéed mushrooms, and creamy sauce with egg noodles, all baked to perfection and topped with crispy fried onions for a comforting and hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cups mushrooms, sliced
Main Components
- 2 cups cooked egg noodles
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Topping
- 1 cup fried onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Cook Beef and Onions: In a skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and fully cooked; then drain any excess fat to keep the dish from being greasy.
- Add Mushrooms and Mix Sauce: Add sliced mushrooms to the skillet and cook until they soften. Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, salt, and pepper, mixing well to combine all flavors.
- Combine with Noodles: In a large bowl, mix the beef and mushroom sauce mixture with the cooked egg noodles thoroughly until everything is evenly coated.
- Assemble Casserole: Transfer the combined mixture into a greased baking dish, spreading it out evenly. Sprinkle the top with 1 cup of fried onions to add a crispy texture after baking.
- Bake: Bake the casserole in the preheated oven for 30 minutes or until the dish is heated through, bubbly, and the topping is golden and crispy.
Notes
- You can substitute sour cream with plain Greek yogurt for a lighter option.
- Use gluten-free egg noodles and cream of mushroom soup to make the dish gluten-free.
- Fresh mushrooms can be replaced with canned or dried mushrooms rehydrated if needed.
- Adding a little shredded cheddar cheese on top before baking can add extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
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