Description
This Beef Stroganoff Casserole is a comforting and hearty dish that combines tender ground beef with creamy sour cream and mushroom soup, layered with egg noodles and melted mozzarella cheese. Perfect for a family dinner, it offers all the classic stroganoff flavors baked into an easy casserole format.
Ingredients
Scale
Egg Noodles
- 8 ounces egg noodles
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 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
Cheese and Garnish
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and cook noodles: Preheat your oven to 350°F (177°C). Cook the egg noodles according to the package directions until they are al dente. Drain and set aside.
- Prepare the beef: In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, salt, and black pepper.
- Make the sauce: Pour in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Simmer the mixture for 10 minutes, stirring occasionally, until it is slightly thickened.
- Combine noodles and beef mixture: Add the cooked egg noodles to the skillet or transfer to a large bowl and combine well with the beef sauce mixture.
- Assemble the casserole: Grease a 9×13 inch baking dish. Layer half of the noodle and beef mixture in the dish, then sprinkle with 1 cup of the shredded mozzarella. Add the remaining noodle mixture on top, followed by the remaining 1 cup of mozzarella cheese.
- Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- For a richer flavor, use full-fat sour cream and whole milk mozzarella cheese.
- You can substitute egg noodles with wide pasta like pappardelle or fettuccine if preferred.
- To add extra veggies, consider sautéing mushrooms or bell peppers with the onions.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you want a lower fat option, use ground turkey instead of beef and low-fat sour cream and cheese.
