Ground Beef Stroganoff Casserole: 5 Secrets for Perfect Comfort Food
This Ground Beef Stroganoff Casserole is a delightful blend of rich flavors and creamy textures, perfect for a cozy family dinner. Discover the secrets that make this dish irresistible!
Prep
: 10
Total
: 25 minutes
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.
Notes
Make-Ahead Method: Prepare the sauce and stir in the cooked noodles. Let it cool completely, top with cheese, cover, and refrigerate for up to 2 days. When ready to serve, add 10-15 minutes to the covered baking time (30-35 minutes total).