If you love cozy, reliable dinners that always satisfy, this beef stroganoff casserole belongs in your rotation. It takes the nostalgia of classic stroganoff and turns it into a creamy, baked pasta that feeds a crowd. Tender beef, savory mushrooms, and silky sauce cling to egg noodles in every bite.
It’s simple enough for a weeknight and special enough for company. Best of all, it reheats like a dream, so leftovers are a guaranteed win.
What Makes This Recipe So Good
- All the classic flavors: Sour cream, mushrooms, onions, and a hint of Dijon deliver that signature stroganoff taste.
- One-pan feel: You cook the beef and sauce on the stove, then bake to finish, which builds flavor without a lot of fuss.
- Family-friendly: Creamy noodles and tender beef make it a hit with kids and adults.
- Great for meal prep: Keeps well in the fridge and freezer, and heats up beautifully.
- Flexible: Swap the beef, adjust the veggies, or make it lighter—this recipe adapts easily.
Ingredients
- 12 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 pound ground beef (85–90% lean) or thinly sliced sirloin
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces cremini or white mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth (low sodium)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1/2 cup heavy cream or whole milk
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 cup fresh parsley, chopped
- 1 cup shredded Gruyère or mozzarella (optional, for topping)
- 1/2 cup grated Parmesan (optional, for topping)
How to Make It
- Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the noodles: Boil egg noodles in salted water until just shy of al dente.
Drain well and set aside. They’ll finish in the oven.
- Brown the beef: In a large skillet, heat olive oil over medium-high. Add beef, breaking it up as it cooks, until browned.
Season with a pinch of salt and pepper. Transfer to a plate, leaving some fat in the pan.
- Cook the vegetables: Add onion and mushrooms to the skillet. Sauté until mushrooms release their moisture and begin to brown, 6–8 minutes.
Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Push veggies to the sides. Melt butter in the center, then sprinkle in flour. Stir to make a paste and cook 1 minute to remove raw flour taste.
- Build the sauce: Slowly whisk in beef broth until smooth.
Stir in Worcestershire, Dijon, smoked paprika (if using), and 1 teaspoon salt. Simmer 3–4 minutes until slightly thickened.
- Finish the creaminess: Reduce heat to low. Stir in sour cream and heavy cream until silky.
Don’t boil after adding sour cream to avoid curdling. Taste and adjust seasoning.
- Combine: Return the beef to the pan. Add cooked noodles and half the parsley.
Toss to coat evenly in sauce.
- Assemble: Transfer mixture to the baking dish. Sprinkle with Gruyère or mozzarella and Parmesan if you like a cheesy top.
- Bake: Bake 15–20 minutes until bubbly at the edges and lightly golden on top.
- Finish and serve: Rest 5 minutes. Garnish with remaining parsley.
Serve hot with a crisp salad or steamed green beans.
Storage Instructions
- Refrigerate: Cool completely, then cover tightly. Keep up to 4 days.
- Reheat: Warm individual portions in the microwave with a splash of broth or milk to loosen. For the whole dish, cover with foil and bake at 325°F until heated through.
- Freeze: Assemble without baking and skip the cheese topping.
Wrap well and freeze up to 2 months. Thaw overnight in the fridge, add cheese, then bake as directed plus 10–15 extra minutes.
Why This is Good for You
- Balanced macros: Protein from beef, carbs from noodles, and fats from dairy keep you satisfied.
- Mushroom benefits: Mushrooms add fiber, B vitamins, and umami, so you can use less salt without losing flavor.
- Portion control friendly: It’s rich, so a smaller portion goes a long way, especially with a veggie side.
- Customizable: Swap in leaner beef or Greek yogurt to lighten it up without sacrificing comfort.
What Not to Do
- Don’t overcook the noodles: They’ll turn mushy after baking if cooked fully on the stovetop.
- Don’t boil the sauce after adding sour cream: High heat can cause curdling. Keep it gentle.
- Don’t skip browning: Properly browning the beef and mushrooms builds deep flavor.
- Don’t under-season: Taste the sauce before baking.
It should be well-seasoned since noodles mute flavors.
- Don’t overload with cheese: A light layer is perfect. Too much can make it greasy and heavy.
Recipe Variations
- Lightened-up: Use 93% lean ground beef or ground turkey, and swap sour cream for plain Greek yogurt. Use milk instead of cream.
- Gluten-free: Use gluten-free egg noodles and substitute a 1:1 gluten-free flour blend for the roux.
- No-beef option: Try ground turkey, chicken, or plant-based crumbles.
Use vegetable broth for a fully meatless version.
- Extra veg: Stir in peas, spinach, or sautéed bell peppers before baking for color and nutrients.
- Herby twist: Add fresh thyme or a pinch of dried tarragon to the sauce for a fragrant lift.
- Crunchy topping: Mix panko with a bit of melted butter and Parmesan, then sprinkle on top before baking.
- Steak stroganoff casserole: Use thinly sliced sirloin. Sear quickly, remove, make the sauce, then fold steak back in before baking.
FAQ
Can I make this ahead?
Yes. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours.
Add 10–15 minutes to the bake time if it’s cold from the fridge.
What can I use instead of sour cream?
Plain Greek yogurt works well. Use full-fat for the best texture and stir it in off the heat to prevent curdling.
Do I have to use mushrooms?
No. You can leave them out or replace with extra onions, diced zucchini, or peas.
The flavor will be slightly different but still delicious.
Which noodles work best?
Wide egg noodles are traditional and hold the sauce well. You can also use rotini or medium shells, but cook them slightly under al dente.
How do I avoid a greasy casserole?
Drain excess fat after browning the beef, and use cheese sparingly. If your sauce looks oily, whisk in a splash more broth to emulsify before combining.
Can I freeze leftovers?
Absolutely.
Portion into airtight containers and freeze for up to 2 months. Reheat gently with a splash of broth or milk to restore creaminess.
Is there a way to add more flavor without extra salt?
Use Worcestershire, Dijon, and a touch of smoked paprika. Fresh herbs like parsley and thyme also brighten the dish without more sodium.
In Conclusion
This beef stroganoff casserole is everything you want in a comfort meal: creamy, savory, and satisfying without being fussy.
It brings classic flavors to the table in a make-ahead, shareable format. Keep it traditional, or tweak it to match your preferences. Either way, it’s a reliable, cozy dish you’ll reach for again and again.