👩🍳 How to Make Beef Stroganoff Casserole
Step 1: Preheat Oven & Boil Noodles
Preheat your oven to 350°F (175°C). Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Step 2: Cook the Beef & Veggies
In a large skillet, brown the ground beef over medium heat. Remove and set aside. In the same pan, sauté the onion, garlic, and mushrooms until soft (about 5 minutes).
Step 3: Mix the Sauce
Return the beef to the skillet. Stir in the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, and paprika. Simmer for 5 minutes. Season with salt and pepper to taste.
Step 4: Combine & Layer
In a large mixing bowl, combine the cooked noodles and the beef mixture. Pour everything into a greased 9x13-inch casserole dish. Sprinkle with shredded cheese if using.
Step 5: Bake
Bake uncovered for 20–25 minutes, or until the top is bubbly and golden. Let cool for a few minutes before serving.
Step 6: Garnish & Serve
Top with fresh parsley and serve warm with a green salad or garlic bread.
🍽 Pro Tips for Perfect Stroganoff Casserole
Want extra creaminess? Add a splash of heavy cream to the sauce.
No mushrooms? Sub with zucchini or bell peppers for a veggie twist.
Going low-carb? Use cauliflower florets instead of noodles.
Feeding a crowd? This recipe doubles easily and freezes well.
🧊 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. To freeze, wrap tightly in foil and store up to 3 months—just thaw overnight before baking.
✨ Final Thoughts
Beef Stroganoff Casserole is one of those dependable dishes that delivers every single time. It’s warm, creamy, and loaded with nostalgic flavor. Whether you’re feeding a hungry family or prepping meals for the week, this casserole brings the heart of homemade comfort food straight to your table.
