Beef Stroganoff Casserole
All of the flavors that you love from the traditional dish come together in this cozy and hearty Beef Stroganoff Casserole!
Course Dinner
Cuisine American
Keyword Beef Stroganoff Casserole, ground beef stroganoff, hamburger stroganoff
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings
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people
Calories 464 kcal
Author Blair
Ingredients
list of 11 items
8 ounces extra wide egg noodles
½ cup (1 stick) butter, melted
1 lb. ground beef
8 ounces sliced fresh mushrooms
½ cup diced onion
1 clove garlic, minced
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
⅔ cup milk, at room temperature
2 cups sour cream, at room temperature
1 cup crispy fried onions
Optional garnish: chopped fresh parsley
list end
Instructions
list of 5 items
1. Preheat oven to 325 degrees F. Grease a 9 x 13-inch casserole dish with cooking spray and set aside.
2. Cook the egg noodles in a large pot of salted boiling water according to package instructions, just until barely al dente (about 6 minutes). Drain.
Toss the noodles with the melted butter; set aside.
3. Meanwhile, in a large skillet over medium-high heat, cook the beef, mushrooms, onion and garlic until the meat is no longer pink (about 7-10 minutes).
Drain.
4. In a medium bowl, whisk together the condensed soup and the milk. Add the soup mixture to the ground beef. Cover and simmer over low heat for about
5 minutes. Remove from the heat and stir in the sour cream.
5. Place ⅓ of the buttered noodles in the bottom of the prepared casserole dish. Add ⅓ of the beef mixture over top. Repeat layers two more times. Cover
and bake in the 325 degree F oven for about 20 minutes, or just until warmed through. Remove cover, sprinkle fried onions on top, and return to the oven
(uncovered) for about 5-8 more minutes. Garnish with parsley just before serving, if desired.
list end
Recipe Notes
• Salt the pasta water really well! This is your one chance to season the noodles themselves and add flavor to your stroganoff, so don’t be shy.
• Boil the noodles according to the package instructions for al dente pasta. Don’t cook them for too long, since they will continue to bake in the oven
and you don’t want to end up with mushy noodles.
• Start with room temperature (or warm) sour cream. Cold sour cream will not blend as easily into the sauce. Also, when you put cold sour cream in a hot
oven, it may “break,” resulting in an undesirable texture. Finally, I recommend using full-fat sour cream, which is less likely to curdle when heated.
• Bake the casserole for about 20 minutes, or just until all of the ingredients are warmed through. You don’t want it to get too hot and bubbling, or the
sour cream may “break.”
• For a smaller family, cut all of the ingredients in half and bake the casserole in an 8 x 8-inch dish.
• If you prefer, you can make the beef stroganoff casserole without mushrooms. Omit them entirely, or add more flavor to the stroganoff with a little bit
more onion or other diced vegetables of choice (such as bell peppers or frozen peas).
Nutrition Facts
Beef Stroganoff Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 464 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 121mg40%
Sodium 261mg11%
Potassium 479mg14%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 4g4%
Protein 19g38%
Vitamin A 750IU15%
Vitamin C 2mg2%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
All of the flavors that you love from the traditional dish come together in this cozy and hearty Beef Stroganoff Casserole!
Course Dinner
Cuisine American
Keyword Beef Stroganoff Casserole, ground beef stroganoff, hamburger stroganoff
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings
undefined
people
Calories 464 kcal
Author Blair
Ingredients
list of 11 items
8 ounces extra wide egg noodles
½ cup (1 stick) butter, melted
1 lb. ground beef
8 ounces sliced fresh mushrooms
½ cup diced onion
1 clove garlic, minced
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
⅔ cup milk, at room temperature
2 cups sour cream, at room temperature
1 cup crispy fried onions
Optional garnish: chopped fresh parsley
list end
Instructions
list of 5 items
1. Preheat oven to 325 degrees F. Grease a 9 x 13-inch casserole dish with cooking spray and set aside.
2. Cook the egg noodles in a large pot of salted boiling water according to package instructions, just until barely al dente (about 6 minutes). Drain.
Toss the noodles with the melted butter; set aside.
3. Meanwhile, in a large skillet over medium-high heat, cook the beef, mushrooms, onion and garlic until the meat is no longer pink (about 7-10 minutes).
Drain.
4. In a medium bowl, whisk together the condensed soup and the milk. Add the soup mixture to the ground beef. Cover and simmer over low heat for about
5 minutes. Remove from the heat and stir in the sour cream.
5. Place ⅓ of the buttered noodles in the bottom of the prepared casserole dish. Add ⅓ of the beef mixture over top. Repeat layers two more times. Cover
and bake in the 325 degree F oven for about 20 minutes, or just until warmed through. Remove cover, sprinkle fried onions on top, and return to the oven
(uncovered) for about 5-8 more minutes. Garnish with parsley just before serving, if desired.
list end
Recipe Notes
• Salt the pasta water really well! This is your one chance to season the noodles themselves and add flavor to your stroganoff, so don’t be shy.
• Boil the noodles according to the package instructions for al dente pasta. Don’t cook them for too long, since they will continue to bake in the oven
and you don’t want to end up with mushy noodles.
• Start with room temperature (or warm) sour cream. Cold sour cream will not blend as easily into the sauce. Also, when you put cold sour cream in a hot
oven, it may “break,” resulting in an undesirable texture. Finally, I recommend using full-fat sour cream, which is less likely to curdle when heated.
• Bake the casserole for about 20 minutes, or just until all of the ingredients are warmed through. You don’t want it to get too hot and bubbling, or the
sour cream may “break.”
• For a smaller family, cut all of the ingredients in half and bake the casserole in an 8 x 8-inch dish.
• If you prefer, you can make the beef stroganoff casserole without mushrooms. Omit them entirely, or add more flavor to the stroganoff with a little bit
more onion or other diced vegetables of choice (such as bell peppers or frozen peas).
Nutrition Facts
Beef Stroganoff Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 464 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 121mg40%
Sodium 261mg11%
Potassium 479mg14%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 4g4%
Protein 19g38%
Vitamin A 750IU15%
Vitamin C 2mg2%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
