Easy Beef Stroganoff Casserole Recipe for Busy Weeknights
The classic stovetop version of beef stroganoff has always been one of those meals everyone can actually agree on. However, when I don’t feel like babysitting a skillet, I turn it into this Beef Stroganoff Casserole instead.
It has all the same cozy flavors (ground beef, mushrooms, onions, sour cream), but it’s much easier to get on the table. It’s one of those reliable dinners you can pull together on a busy night and know it’ll hit the spot.
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With simple ingredients, this recipe bakes into a cozy, family-friendly dish that’s perfect for busy nights or feeding a hungry crowd.
How to Make Beef Stroganoff Casserole
Here are the ingredients you need to make this beef stroganoff casserole recipe, plus step by step instructions for how to make it.
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 tablespoon Worcestershire sauce
- 8 oz egg noodles, cooked al dente and drained
- Parsley to garnish
Step by Step Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish and set it aside.
2. Dice the onion and chop the parsley so they’re ready to go.
3. Add the ground beef to a large skillet, then add salt and pepper. Add the diced onion, sliced mushrooms, and minced garlic and cook over medium heat. Continue cooking until the beef is fully browned (break it apart as it cooks) and the vegetables have softened. Drain off any excess grease.
4. While the beef mixture cooks, bring a large pot of water to a boil. Add the egg noodles and cook for 5-6 minutes, just until al dente. Drain well.
5. Add the cream of mushroom soup, sour cream, and Worcestershire sauce to the skillet. Stir until everything is coated in a smooth, creamy sauce.
6. Add the cooked noodles to the skillet and gently fold them into the sauce so they stay intact.
7. Transfer the mixture to the prepared casserole dish. Cover tightly with foil and bake for 25 minutes.
8. Sprinkle with chopped parsley before serving.
By the time this casserole comes out of the oven, the house smells like you’ve been cooking all afternoon… even though you haven’t. Scoop it into bowls, add a little parsley, and dinner’s done. It’s simple, filling, and the kind of meal people go back for without you having to say a word. If you’re anything like me, this one will end up in your regular rotation pretty fast.
More Weeknight Recipe
Beef Stroganoff Casserole
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 tablespoon Worcestershire sauce
- 8 oz egg noodles, cooked al dente and drained
- Parsley to garnish
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish and set it aside.
- Dice the onion and chop the parsley so they’re ready to go.
- Add the ground beef to a large skillet, then add salt and pepper. Add the diced onion, sliced mushrooms, and minced garlic and cook over medium heat. Continue cooking until the beef is fully browned (break it apart as it cooks) and the vegetables have softened. Drain off any excess grease.
- While the beef mixture cooks, bring a large pot of water to a boil. Add the egg noodles and cook for 5-6 minutes, just until al dente. Drain well.
- Add the cream of mushroom soup, sour cream, and Worcestershire sauce to the skillet. Stir until everything is coated in a smooth, creamy sauce.
- Add the cooked noodles to the skillet and gently fold them into the sauce so they stay intact.
- Transfer the mixture to the prepared casserole dish. Cover tightly with foil and bake for 25 minutes.
