Beef Stroganoff Casserole has all the flavor of traditional beef stroganoff with the convenience of a casserole. The perfect dish to prep ahead and heat on a busy weeknight.
Casseroles can seem old-fashioned, but there’s a reason they’re still so popular today. When it comes to classic comfort food, nothing else quite compares. They’re warm and homey and even the most up-to-date variations evoke a feeling of nostalgia that’s hard to beat.
Beef and noodles are a great casserole base. We made a beef noodle casserole before that uses a tomato sauce, but this time I wanted to see what would happen if I used a creamy gravy to make a Beef Stroganoff Casserole. The answer is something very, very good. The noodles soak up some of the sauce and take on so much flavor. I must have eaten at least a half serving just standing over the stove “taste testing.” It’s that good.
Of course, if you prefer something more traditional, you can always check out our classic casserole series, too!
Can beef stroganoff casserole be made ahead of time?
The beauty of casseroles is that they’re perfect for making ahead! This casserole is great for bringing to a potluck, gifting to a friend with a newborn, or just prepping ahead for yourself so you don’t have to think about cooking on a weeknight. You’ll need to bake the casserole a little longer if it’s been refrigerated, but we’ll address that in the recipe itself.
How to make beef stroganoff casserole
Making this casserole is very similar to making traditional beef stroganoff. You’ll start by sauteing mushrooms and onions and then adding ground beef and a creamy sauce. The main difference is that you’ll need to make more sauce than normal, since the noodles will absorb some of it. Also, you’ll add cheese. Because everything is better with cheese, right? Stir in cooked egg noodles, pour it all into your favorite casserole dish, top with more cheese, and bake it until it’s bubbling and lightly browned.
What kind of mushrooms should I use?
I love using sliced cremini mushrooms in recipes like this one. They have more flavor than white mushrooms, but not so much that they overpower the rest of the ingredients the way something like a portobello might. They’re also pretty easy to find in most grocery stores. You can usually buy them pre-sliced too, which saves a ton of time.Print
- 8 oz. extra-broad egg noodles, cooked according to the package directions
- 2 Tbsp. olive oil
- 8 oz, mushrooms, chopped
- 1 medium-sized onion, chopped
- 1 lb. lean ground beef
- 2 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. all-purpose flour
- 2 cups beef broth, store bought or homemade beef bone broth
- 1/2 cup sour cream
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 2 cup shredded cheddar cheese, divided
- If you plan to bake this casserole right away, heat your oven to 350°F.
- Heat the oil in a sauté pan set over medium heat. Add the mushrooms and onions and cook until softened, 5-6 minutes.
- Add beef and cook, stirring occasionally, until browned, about 5 minutes.
- Season with paprika, salt and pepper then stir well to incorporate the seasonings.
- Sprinkle with flour and let cook 1 minute.
- Stir in the beef broth, sour cream, Worcestershire sauce, mustard and 1 cup of the cheese.
- Stir in the cooked noodles.
- Pour into a greased 9×13-inch casserole dish. Top with remaining cheese.
- Bake for 10-15 minutes, until the cheese is bubbling and lightly browned. Let rest 5 minutes before eating.
- To make the casserole ahead of time, cover with foil and refrigerate after step 8. When ready to serve, keep the casserole covered and bake at 350°F for 30 minutes, then remove the foil and bake an additional 10 minutes to brown the cheese. Let rest 5 minutes before eating.