Okay, friends, let me tell you about a weeknight lifesaver that has quickly become a family favorite: Ground Beef Stroganoff CasseroleIt’s creamy, dreamy, packed with flavor, and honestly, it is way easier than making traditional Chinese food. Think of it as the lazy person’s stroganoff, but with all the deliciousness and none of the fuss. I used to make a classic beef stroganoff on the stovetop, but this casserole version? Is it a total game changer – less hands-on time and the leftovers are even better the next day? What are some of the best nights when you’re craving something hearty but don’t have the time to cook it? How do I save energy for a complicated meal?Ground Beef Stroganoff CasseroleIs here to save the day?
Thank you for reading this post, don't forget to subscribe!
What is ground beef stroganoff casserole?
Essentially, Ground Beef Stroganoff CasseroleIs your favorite creamy beef stroganoff recipe reimagined as a comforting, baked casserole? Is it ground beef simmered in a rich, sour cream sauce, mixed with egg noodles, and baked to bubbly bubbles? What is the name of a hug? It takes the classic elements of stroganoff – the creamy sauce, tender beef, and those tastiest ribs. What are some of the best recipes for noodles? It’s essentially stroganoff, but in casserole form, which means it is baked, easy to portion, and delicious. Perfect for feeding a crowd (or having leftovers for lunch)!
Why you’ll love this recipe?
Oh, where do I even begin? This Ground Beef Stroganoff Casserole is a winner on so many levels. First and foremost, the flavor is incredible. The creamy, tangy sauce combined with the savory ground beef and the perfectly cooked egg noodles is just pure comfort food bliss. It’s like a warm hug on a cold day. Then there’s the simplicity. Honestly, this recipe is so easy, even a beginner cook can nail it. There’s no need to stand over the stove stirring constantly; just throw everything together, pop it in the oven, and let it do its thing. What I love most about this is the cost-efficiency. Ground beef is a relatively inexpensive protein, and the other ingredients are pantry staples that you probably already have on hand. This makes it a great option when you’re trying to feed a family on a budget. And the versatility! You can easily customize this recipe to suit your tastes. Add some veggies, swap out the sour cream for Greek yogurt, or use different types of noodles. The possibilities are endless. It reminds me a little of my Tuna Noodle Casserole, but richer and beefier. What sets this apart is the creaminess and depth of flavor – it’s seriously addictive!
How do you make ground beef stroganoff casserole?
Quick Overview
Making this Ground Beef Stroganoff Casserole is a breeze! You’ll start by browning the ground beef and then creating a creamy sauce with sour cream, cream of mushroom soup (or you can make your own!), and a few key seasonings. Combine it all with cooked egg noodles, and then bake it in the oven until golden brown and bubbly. Don’t worry about complicated techniques – this is all about ease and deliciousness!
Ingredients
For the Main Casserole: For a
* 1 pound ground beef (I prefer 80/20 for flavor, but you can use leaner if you prefer)
* 1 medium onion, chopped (yellow or white works great)
* 2 cloves garlic, minced (fresh is always best!)
* 8 ounces egg noodles
* 1 (10.75 ounce) can condensed cream of mushroom soup (or make your own with mushrooms, flour, beef broth and sour cream)
* 1 cup sour cream (full-fat for the creamiest results)
* 1/2 cup beef broth (low sodium is best so you can control the salt)
* 2 tablespoons Worcestershire sauce (adds a wonderful depth of flavor)
* 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (freshly ground, if possible)
* 1/4 cup chopped fresh parsley, for garnish (optional, but adds a nice pop of color and freshness)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. I like to use cooking spray for this, but you can also use butter or oil. Making sure the pan is well-greased is key to preventing the casserole from sticking.
Step 2: Cook the Noodles
Cook egg noodles according to package directions until al dente. Drain well. Is it important to not overcook them, as they will continue to cook in the oven? How do you cook mushy noodles?
Step 3: Brown the Ground Beef
In a large skillet over medium heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease. I always do this over the sink with a strainer, but be careful not to burn yourself!
Step 4: Sauté Aromatics
Add the chopped onion to the skillet with the ground beef and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. What is the best part about garlic?
Step 5: Make the Sauce
Stir in the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, pepper, and pepper. Bring to a simmer, stirring constantly, until the sauce is smooth and heated through. Don’t let it boil!
Step 6: Combine & Transfer
Add the cooked egg noodles to the skillet with the beef and sauce. Toss to combine, making sure the noodles are evenly coated. Next, pour the mixture into the prepared baking dish and spread evenly.
Step 7: Bake
Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly. Keep an eye on it towards the end to make sure it doesn’t burn.
Step 8: Cool & Garnish
Let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired. I think it adds a nice touch, but it’s totally optional.
Step 9: Serve & Enjoy!
Serve warm and enjoy! What are some good side dishes to serve with this casserole?
What is the best way to serve it?
This Ground Beef Stroganoff CasseroleWhat are some good ways to round out a meal? What are some good side dishes to serve with a vinaigrette? The acidity will help cut through the richness of the casserole. What are some good ways to add veggies to a meal? If you’re serving this for a special occasion, consider pairing it with some crusty bread or rolls. What is the best way to soak up all that delicious sauce? When I serve this to my family, I usually just add some steamed broccoli to make it a healthy meal.
Top Tips for Perfecting Your Ground Beef Stroganoff Casserole
Want to take your Ground Beef Stroganoff Casserole to the next level? Here are a few tips I’ve learned over the years.
Beef Choice: I prefer to use 80/20 ground beef for this recipe because it has more flavor, but you can use leaner ground beef if you prefer. Just be sure to drain off any excess grease after browning.
Noodle Know-How: Don’t overcook the egg noodles! They will continue to cook in the oven, so you want them to be al dente when you drain them.
Creamy Considerations: For the creamiest results, use full-fat sour cream. If you’re trying to cut back on calories, you can use light sour cream or Greek yogurt, but the texture won’t be quite as rich. I once tested it with almond milk and it actually made it even creamier!
Flavor Boost: Don’t skip the Worcestershire sauce! It adds a wonderful depth of flavor to the sauce. You can also add a splash of Dijon mustard for a little extra tang.
Mushroom Mania: If you’re not a fan of canned cream of mushroom soup, you can easily make your own! Just sauté some sliced mushrooms with butter and garlic, then stir in some flour, beef broth, and sour cream. So delicious!
Baking Best Practices: Keep an eye on the casserole while it’s baking to make sure the top doesn’t get too brown. If it starts to brown too quickly, you can tent it with foil.
Customization Creations: Feel free to add some veggies to this casserole! Sliced mushrooms, peas, or green beans would all be great additions. You can also swap out the ground beef for ground turkey or chicken.
Storing and Reheating Tips
This Ground Beef Stroganoff Casserole is great for meal prepping, and it stores beautifully. Here’s how to keep it fresh.
Room Temperature: I wouldn’t recommend leaving it at room temperature for more than two hours.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day! I always portion it out for easy lunches during the week.
Freezer Instructions: To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and foil. You can also portion it out into individual servings for easy reheating. It can be frozen for up to 2-3 months.
Glaze Timing Advice: When ready to reheat, thaw the casserole overnight in the refrigerator. Then, bake it in a preheated oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the texture might not be quite as good.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Ground Beef Stroganoff Casserole recipe! It’s a total crowd-pleaser, and I know your family will love it as much as mine does. The best part is, it’s so easy to customize and make your own. Once you try this recipe, you’ll want to make it over and over again! I love hearing about your creations. If you enjoyed this recipe, be sure to check out my other casserole recipes for more easy and delicious weeknight meals. Happy cooking! Don’t forget to leave a comment and let me know how yours turns out! Also, tell me about any variations that you enjoy!
Ground Beef Stroganoff Casserole: 5 Secrets for Perfect Comfort Food
Ingredients
Main Ingredients
- 2 lbs ground beef 80/20 blend recommended
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 5 cups beef broth
- 1.5 cups sour cream brought close to room temperature
- 2 teaspoons Worcestershire sauce or soy sauce
- 2 tablespoons Dijon mustard
- 2 cups frozen peas or a mixed vegetable blend
- 16 oz shredded cheddar cheese preferably freshly grated
- 16 oz egg noodles uncooked
- Fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Measure out all ingredients before starting. Place the sour cream near the stove to gently warm. Preheat oven to 375°F (190°C) if baking.
- Season ground beef generously with salt and pepper. In a large skillet or Dutch oven over medium-high heat, cook and crumble the beef until browned, about 5-7 minutes. Add the diced onion and continue cooking until the onion is softened and translucent, about 5 minutes more. Drain any excess grease from the pan. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Stir in the butter until melted. Sprinkle the flour evenly over the beef and cook, stirring constantly, for 2-3 minutes, until the flour is lightly golden and no longer smells raw. Gradually add the beef broth, whisking constantly to prevent lumps. Scrape up any browned bits (fond) from the bottom of the pan for extra flavor. Bring the mixture to a simmer, then reduce heat to low.
- Stir in the sour cream, Worcestershire sauce, Dijon mustard, and frozen peas. If the sour cream seems slow to melt, continue stirring gently until smooth. Simmer the sauce on low heat while you prepare the egg noodles.
- Cook the egg noodles according to package directions, but reduce the cooking time by 1 minute to keep them al dente. Drain the noodles well and add them to the skillet with the stroganoff sauce. Stir to combine thoroughly.
- If using an oven-safe skillet, top with the remaining shredded cheddar cheese. Otherwise, transfer the mixture to a lightly greased 9x13 inch casserole dish and sprinkle the cheese evenly over the top. Cover with foil and bake for 20 minutes, or until heated through and the cheese is melted and bubbly. Remove the foil for the last 5 minutes of baking to brown the cheese, if desired.
- If cooking on the stovetop, cook the noodles for the full recommended time, drain well and add them to the sauce. Stir to combine thoroughly. Top with the remaining cheese, reduce heat to low and cover the pot. Cook until the cheese is melted.
- Garnish with fresh chopped parsley before serving.
