Description
This Creamy Beef Stroganoff Casserole is a comforting, baked take on the classic Russian-inspired dish. Featuring savory lean ground beef, earthy mushrooms, and tender egg noodles enveloped in a rich, velvety sauce of sour cream and mushroom soup, this one-dish meal is designed for busy weeknights. Perfectly balanced and deeply satisfying, it is an effortless way to bring a restaurant-quality, soul-warming centerpiece to your family’s dinner table.
Ingredients
1 pound lean ground beef
Salt and pepper to taste
8 oz sliced fresh mushrooms
1 large onion, diced
1 tbsp minced garlic
10.5 oz can cream of mushroom soup
3/4 cup sour cream
2 tbsp Worcestershire sauce
8 oz egg noodles, cooked al dente and drained
Fresh parsley for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch casserole dish.
In a large skillet over medium-high heat, brown the ground beef until fully cooked; drain excess fat.
Add the diced onion and sliced mushrooms to the skillet with the beef and sauté until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Reduce heat and stir in the cream of mushroom soup, sour cream, and Worcestershire sauce until smooth and well combined.
Fold in the cooked, drained egg noodles, ensuring they are evenly coated in the sauce.
Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
Bake for 20 minutes or until bubbly and slightly golden on top.
Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
Ensure you cook the egg noodles only until al dente, as they will continue to soften slightly while baking in the sauce. For a flavor boost, you can add a pinch of smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg