Beef Stroganoff Casserole

Let’s Make the Coziest, Cheesiest Beef Stroganoff Casserole Ever!

Hey there, friend! Isla here, from BiteTide, and I am just bubbling over with excitement to share this recipe with you today. If you’ve ever found yourself craving that deep, savory, soul-warming comfort of classic Beef Stroganoff but maybe don’t have the time (or energy!) to stand over the stove, then you, my friend, have just struck gold. This isn’t just any recipe; this is my legendary, never-fail, always-gets-raves Beef Stroganoff Casserole. We’re talking tender egg noodles, richly seasoned ground beef, and that iconic creamy mushroom sauce, all hugged together under a blanket of gloriously melted cheese. It’s the kind of meal that fills your kitchen with the most incredible aroma and your people with pure, unadulterated joy.

I’m all about recipes that deliver massive flavor without the massive effort, and this casserole is the poster child for that philosophy. It’s weeknight easy but weekend special. It’s the dish you make when you need a guaranteed win. So, tie that apron on, put on some fun music, and let’s turn simple ingredients into something absolutely magical. Get ready for the ultimate flavor wave—this cozy, baked twist on a beloved classic is about to become your new go-to comfort food. Let’s get cooking!

Nana’s Apron & The Big Blue Pot

This recipe, for me, is a big, warm hug from my past. It all goes back to my Nana’s kitchen, a place that always smelled like sautéed onions and freshly baked bread. Her classic Beef Stroganoff was a thing of legend in our family, reserved for birthdays and special Sunday dinners. She’d use these thin slices of steak and simmer them for what felt like hours in her big, blue enamel pot. I’d pull a chair right up to the stove, just to watch her work her magic, and she’d always let me be the official “sour cream stirrer,” a job I took with the utmost seriousness.

But life, as it does, gets busy. One particularly chaotic Tuesday, I was desperate for that Stroganoff comfort but staring down the clock and a packet of ground beef. I decided to throw caution to the wind and deconstruct Nana’s masterpiece. I swapped the steak for quicker-cooking ground beef, tossed everything with noodles and cheese, and threw it in the oven. What emerged was different, but oh-my-goodness delicious. It had all the soul of her recipe but was built for real life. It’s my little tribute to her—a fuss-free, baked version that still makes me feel like I’m standing next to her, stirring that pot, wrapped in the love and warmth of her kitchen.

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Gathering Your Flavor Crew

Here’s your shopping list! This is where the magic starts. Don’t just grab and go—read my little notes. I’ve packed them with insights and swaps to make this recipe truly yours.

• 1 lb ground beef (80/20 blend is perfect): This is our flavor foundation! The little bit of fat in an 80/20 blend adds so much richness. For a leaner option, ground turkey or even ground chicken works beautifully, but you might want to add an extra tablespoon of oil or butter to the pan to make up for the lost fat.
• 8 oz egg noodles (the wide, extra broad kind): These are the ultimate comfort noodle. Their ruffled edges are perfect for grabbing all that creamy sauce. In a pinch, any sturdy pasta like rigatoni or fusilli will do the job!
• 1 small onion, diced: Our aromatic base. Yellow or white onion is perfect here for a sweet, savory foundation.
• 2 cloves garlic, minced: Non-negotiable for that punch of flavor! Feel free to use ½ tsp of garlic powder if you’re in a real bind.
• 1 can (10.5 oz) cream of mushroom soup: This is our secret weapon for a luxuriously creamy sauce that comes together in a flash. It’s the “never fussy” part of the equation! For a from-scratch version, see my chef’s notes below.
• 1 cup sour cream: This is what gives Stroganoff its iconic tangy zip. For a lighter touch, full-fat Greek yogurt is a fantastic substitute.
• 1 cup shredded cheese (mozzarella, cheddar, or a blend!): The glorious, golden-brown cheesy top! I love the gooey stretch of mozzarella, but the sharpness of cheddar is amazing too. Use what you love!
• 1/2 tsp paprika: This adds a subtle smokiness and a beautiful color. Smoked paprika would be an incredible twist here!
• 1/2 tsp salt & 1/4 tsp black pepper: The essential seasonings. Always season as you go!
• 1 tbsp oil or butter: For sautéing our aromatics. Butter gives more flavor, oil has a higher smoke point. Your choice!
• Chopped fresh parsley for garnish (optional): Don’t skip this if you can! That little pop of fresh green color and flavor makes the whole dish look and taste professionally finished.

Let’s Build This Dreamy Casserole, Step-by-Step

Okay, team! Let’s do this. Read through these steps once before you start—it makes the whole process feel like a breeze. I’ve tucked my favorite chef hacks in here just for you.

Step 1: First things first, preheat your oven to 375°F (190°C). This is our target temperature for getting that cheese perfectly bubbly and golden. While it’s heating, grab a large pot, fill it with well-salted water (it should taste like the sea!), and bring it to a rolling boil for your noodles.

Step 2: Cook your 8 oz of egg noodles according to the package directions, but crucially, only until they are al dente (that means they still have a slight bite to them). They are going to spend some time in the hot oven, and we do NOT want them to turn into mushy little pillows. Once they’re done, drain them and give them a quick drizzle of a tiny bit of oil to prevent sticking. Set them aside.

Step 3: While the noodles are cooking, let’s build our flavor base. Heat 1 tbsp of oil or butter in a large skillet over medium heat. Add your diced onion and sauté for about 4-5 minutes, until they become soft and translucent. Now, add your minced garlic and cook for just one more minute until it’s incredibly fragrant. Chef Hack: Don’t let the garlic burn! Burnt garlic turns bitter, and we want sweet, aromatic goodness.

Step 4: Crank the heat up to medium-high and add the 1 lb of ground beef. Use your spoon to break it up into crumbles as it cooks. Cook until it’s no longer pink, about 6-8 minutes. Once it’s browned, this is super important: drain off the excess fat. This keeps our final casserole from being greasy.

Step 5: Reduce the heat to low. This is where the sauce comes together! To the beef mixture, add the entire can of cream of mushroom soup, 1 cup of sour cream, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper. Stir everything together until it’s one beautifully homogenous, creamy, savory dream sauce. Let it warm through for just a minute or two. Take it off the heat.

Step 6: Now, let’s unite our components! In a large mixing bowl, combine the drained, cooked egg noodles with the creamy beef sauce. Add half of your shredded cheese and stir it all together until every single noodle is coated in that glorious sauce.

Step 7: Transfer this magnificent mixture into a greased 9×13 inch baking dish. Spread it out into an even layer. Now, for the pièce de résistance: sprinkle the remaining half of the cheese evenly over the top. This is what’s going to create that irresistible, crispy, cheesy lid.

Step 8: Pop that dish into your preheated oven and bake for 20-25 minutes. You’re looking for the edges to be bubbling enthusiastically and the cheese on top to be fully melted, possibly with a few perfect golden-brown spots.

Step 9: Once it’s out of the oven, resist the urge to dive in immediately! Let it sit for about 5 minutes. This allows the sauce to set slightly, making it much easier to serve neat portions. Garnish with that fresh chopped parsley for a gorgeous color contrast and a hint of freshness. Now, dig in!

How to Serve This Masterpiece

This casserole is a superstar all on its own, but every star needs a good supporting cast! I love serving generous scoops right out of the baking dish while it’s still piping hot. The steam rising up is part of the experience! To balance the rich, creamy flavors, a simple, crisp side salad with a sharp vinaigrette is absolute perfection—it cuts through the richness beautifully. For a true comfort food feast, a side of garlic roasted green beans or steamed broccoli is fantastic. And don’t forget a big piece of crusty bread for mopping up every last bit of that delicious sauce from your plate. You’ll want to!

Ride Your Own Flavor Wave: Fun Variations!

This recipe is your canvas! Get creative and make it your own.

• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini or baby bella mushrooms with the onions for an extra earthy, umami-packed punch.
• Lighten It Up: Swap the ground beef for lean ground turkey and use a light sour cream or plain Greek yogurt. It’ll still be incredibly creamy and satisfying.
• Spicy Kick: Add a pinch of red pepper flakes to the beef while it’s browning, or stir in a tablespoon of sriracha into the sauce for a nice, subtle heat.
• From-Scratch Sauce: If you’re not a fan of canned soup, make a quick roux with 3 tbsp butter, 3 tbsp flour, and then whisk in 1 ½ cups beef broth and ½ cup of milk until thick. Off heat, stir in the sour cream.
• Cheese Swap: Try using Swiss cheese or a Gruyère for a more sophisticated, nutty flavor on top.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first desperate Tuesday night experiment! The first time I made it, I was so worried it wouldn’t live up to Nana’s memory. I remember pulling it out of the oven, the cheese perfectly bubbly, and my husband walking in and saying, “Wow, what smells incredible?” That’s when I knew it was a keeper.

One of my favorite kitchen fails-turned-wins involved this casserole. I once accidentally grabbed a can of cream of chicken soup instead of mushroom. I almost panicked, but I decided to roll with it. I added extra paprika and some thyme, and you know what? It was delicious! It just goes to show that cooking is an adventure. Don’t be afraid to play and make mistakes. The worst that can happen is you still get a hot, cheesy dinner, and that’s never a bad thing.

This dish also freezes like a dream. I often make a double batch and freeze one before baking. It’s my secret weapon for busy weeks or when I need to take a meal to a friend.

Your Questions, Answered!

Q: Can I make this Beef Stroganoff Casserole ahead of time?
A: Absolutely! You can assemble the entire casserole, cover it tightly with plastic wrap or foil, and keep it in the refrigerator for up to 24 hours before you need to bake it. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the baking time since it will be going in cold.

Q: My sauce seems a bit too thick before baking. What should I do?
A: No problem! The noodles can sometimes soak up moisture. Simply stir in a splash of beef broth, milk, or even a bit of the pasta water you saved (you did save some, right? It’s liquid gold!) until it reaches your desired consistency. It should be saucy, not soupy.

Q: Can I freeze leftovers?
A: You sure can. Let the baked casserole cool completely, then portion it into airtight containers. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and then warm in the oven at 350°F until heated through, or use the microwave for a quick fix.

Q: The top isn’t getting as golden brown as I’d like. Help!
A> I got you! For the last 2-3 minutes of baking, switch your oven to the broil setting (keep a very close eye on it!!). This will give the cheese that perfect, restaurant-quality blistering and browning. It works like a charm.

Nutritional Information (Per Serving, Serves 6)

Disclaimer: This is an estimate provided for informational purposes only. Ingredients and portions can vary.

Calories: 520 | Protein: 27g | Carbohydrates: 30g | Fat: 32g | Saturated Fat: 14g | Fiber: 2g | Sugars: 4g | Sodium: 780mg | Cholesterol: 90mg

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min

This Beef Stroganoff Casserole brings all the creamy, savory flavors of the classic dish into an easy, family-friendly bake. With tender noodles, rich mushroom sauce, and a golden cheesy topping, it’s the perfect blend of comfort and convenience. Ideal for weeknight dinners or feeding a crowd, this recipe is sure to become a beloved favorite at your table.