Description
This Beef Stroganoff Casserole is a comforting, hearty dish combining tender egg noodles, savory ground beef, and a creamy mushroom sauce, all topped with a crispy panko breadcrumb crust. Perfect for a family dinner, it’s easy to prepare and bakes to golden perfection, delivering rich flavors with every bite.
Ingredients
Scale
Main Ingredients
- 8 ounces egg noodles, cooked and drained
- 1 pound ground beef (chuck or other)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 cups shredded mozzarella cheese, divided
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Prepare Skillet: Preheat oven to 350°F (177°C) and grease a 3-quart casserole dish with nonstick spray. In a large skillet over medium heat, brown the ground beef until fully cooked, then drain excess grease.
- Sauté Vegetables: Add the chopped onion and mushrooms (note: although mushrooms aren’t listed in the ingredients, they are mentioned in the cooking instructions and likely intended; assume 1 cup sliced mushrooms) to the skillet. Cook until softened, then stir in minced garlic, salt, and black pepper, cooking until fragrant.
- Create Sauce Base: Sprinkle flour (approximately 2 tablespoons) over the mixture in the skillet and cook for 2 minutes while stirring constantly. Gradually pour in the beef broth (1 cup), scraping the pan to loosen browned bits. Add sour cream (1 cup), cream of mushroom soup (1 can), and Worcestershire sauce (1 tablespoon), mixing well to form a creamy sauce.
- Add Noodles and Combine: Stir the cooked egg noodles (8 ounces) into the skillet mixture until fully combined and coated with sauce.
- Assemble Casserole: Transfer the beef and noodle mixture into the prepared casserole dish. Mix panko breadcrumbs (1 cup), melted butter (2 tablespoons), and chopped fresh parsley (2 tablespoons) in a small bowl, then sprinkle over the casserole top evenly.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
- Rest and Serve: Remove from oven and let the casserole cool for 10 minutes before serving to allow flavors to settle and for easier portioning.
Notes
- While mushrooms are mentioned in the instructions, they are missing in the ingredient list; include about 1 cup sliced mushrooms when preparing.
- Adjust salt according to personal preference, especially if using salted broth or cheese.
- For a richer flavor, substitute mozzarella cheese with Gruyère or Swiss cheese if desired.
- Ground chuck beef provides good flavor and fat content for this recipe; leaner beef may result in a drier casserole.
- This casserole can be prepared ahead and refrigerated before baking; add extra 5-10 minutes to cook time if baking cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly.
