Beef Stroganoff Casserole Using Ground Beef

Save For Later

This Beef Stroganoff Casserole layers tender egg noodles with browned ground beef, mushrooms, and a creamy sour cream sauce, then bakes it all under a golden cheese and crumb topping. It feeds a family from one dish, can be assembled ahead, and delivers roughly 35 grams of protein per serving.

What Makes This Beef Stroganoff Casserole Great?

Classic stroganoff gets its flavor from deeply browned beef and mushrooms in a tangy, creamy sauce, and this version keeps exactly that. The sauce is built on beef broth first, so it stays rich and savory instead of tasting like plain sour cream. Baking it adds the bubbly edges and crisp topping that a skillet version never gets.

The Noodles

Wide egg noodles are the traditional partner for stroganoff, and honestly they’re the right call here too. They’re soft and slightly chewy, and their ridged, curly shape catches the sauce in every bite.

The one trick? Undercook them. They finish softening in the oven, so pulling them early keeps the casserole from turning mushy.

What You’ll Need for the Noodles

• 10 oz wide egg noodles, hold their shape well during baking.
• 1 tablespoon kosher salt, for the pasta water so the noodles are seasoned all the way through.
• Nonstick cooking spray or 1 teaspoon butter, for greasing the baking dish.

The Beef and Mushrooms

This is where most of the flavor comes from. Browning the mushrooms on their own first gives them a meaty, golden edge, and the ground beef adds richness and plenty of protein.

Onion and garlic round it all out. A little thyme adds an earthy note that works beautifully with mushrooms.

What You’ll Need for the Beef and Mushrooms

• 1 tablespoon butter, helps the mushrooms brown and adds flavor.
• 8 oz cremini mushrooms, sliced, more flavorful than white button mushrooms.
• 1 1/2 lb ground beef (85% lean), enough fat for flavor without making the sauce greasy.
• 1 medium yellow onion, diced, adds sweetness as it softens.
• 3 cloves garlic, minced, gives the sauce a savory backbone.
• 1 teaspoon kosher salt, seasons the beef and mushrooms evenly.
• 1/2 teaspoon black pepper, adds gentle warmth.
• 1/2 teaspoon dried thyme, brings an earthy flavor that suits mushrooms.

The Stroganoff Sauce

So what makes the sauce taste like real stroganoff? A savory base of beef broth, Worcestershire, and a touch of tomato paste, thickened with a little flour. Then sour cream and cream cheese go in at the end for that signature tang and silky texture.

Adding the dairy off the heat matters. Sour cream can split if it boils, and nobody wants a grainy sauce.

What You’ll Need for the Stroganoff Sauce

• 2 tablespoons all-purpose flour, thickens the broth so the sauce clings to the noodles.
• 1 tablespoon tomato paste, adds depth and a subtle savory sweetness.
• 1 1/2 cups low-sodium beef broth, builds a rich base without making the dish too salty.
• 1 tablespoon Worcestershire sauce, boosts the beefy, savory flavor.
• 1 teaspoon Dijon mustard, adds a gentle tang that brightens the sauce.
• 4 oz cream cheese, softened and cut into cubes, makes the sauce smooth and extra creamy.
• 1 cup full-fat sour cream, gives classic stroganoff tang and is less likely to curdle than light versions.

The Cheesy Crumb Topping

A little crunch on top makes such a difference. Gruyère melts smoothly and has a nutty flavor that pairs well with mushrooms, while buttered panko turns crisp and golden in the oven.

What You’ll Need for the Cheesy Crumb Topping

• 1 cup shredded Gruyère cheese, melts well and adds nutty depth (Swiss works too).
• 1/2 cup panko breadcrumbs, bakes up light and crunchy.
• 1 tablespoon butter, melted, helps the panko brown evenly.
• 2 tablespoons fresh parsley, chopped, adds color and freshness after baking.

How to Make Beef Stroganoff Casserole

Prep the Oven and Dish

Preheat the oven to 375°F. Grease a 9×13-inch (3-quart) baking dish with cooking spray or butter.

Set it aside while you get everything else going.

Cook the Noodles

Bring a large pot of water to a boil and add the salt. Cook the egg noodles for 2 minutes less than the package directions, so they’re tender but still a little firm in the center. Drain well and set aside. They’ll soften more in the oven, trust me on this one.

Brown the Mushrooms

Melt the butter in a large, deep skillet or Dutch oven over medium-high heat.

Add the mushrooms in a single layer and leave them alone for 3 to 4 minutes before stirring.

Cook for about 6 to 7 minutes total, until they’re golden and most of their liquid has cooked off.

Cook the Beef and Onion

Add the ground beef and onion to the mushrooms, breaking the beef up as it cooks. Cook for 7 to 8 minutes, until the beef is browned with no pink left and reaches 160°F, and the onion is soft.

Stir in the garlic, salt, pepper, and thyme and cook for 30 seconds until fragrant. Spoon off any excess fat, leaving about 1 tablespoon in the pan.

Build the Sauce

Sprinkle the flour over the beef and stir for 1 minute so it cooks and coats everything. Stir in the tomato paste, then pour in the broth, Worcestershire, and Dijon, scraping up any browned bits from the bottom.

Let it simmer gently for 3 to 4 minutes, until the sauce has thickened and coats the back of a spoon.

Add the Creamy Ingredients

Take the pan off the heat and let it sit for a minute or two.

Stir in the cream cheese until mostly melted, then stir in the sour cream until the sauce is smooth and glossy. Taste and add a pinch more salt if needed.

Combine and Top

Fold the cooked noodles into the sauce until every strand is coated. Spread the mixture evenly into the prepared baking dish. Toss the panko with the melted butter, then scatter the Gruyère over the casserole and the buttery crumbs over the cheese.

Bake and Rest

Bake uncovered for 20 to 25 minutes, until the sauce is bubbling at the edges and the topping is golden. Let it rest for 5 to 10 minutes so the sauce settles and scoops neatly. Sprinkle with parsley and serve. Soooo good straight out of the oven.

Variations and Customizations

This casserole is easy to adapt to what’s in your fridge or what your family likes. Stick to swaps that keep the creamy, savory character and it’ll work every time.

• Ground turkey instead of beef: use 93% lean turkey and add an extra 1/2 teaspoon Worcestershire for more savory depth.
• Leftover roast or steak: swap in 3 to 4 cups of chopped cooked beef and skip the browning step for the meat.
• More vegetables: stir in 1 cup frozen peas with the noodles, or add a diced bell pepper with the onion.
• Different noodles: short pasta like rotini or penne works if egg noodles aren’t on hand.
• Lighter sauce: whole-milk Greek yogurt can replace half the sour cream, as long as it’s added off the heat.
• Mushroom-free: leave them out and add an extra 1/2 lb ground beef or a second onion for bulk.

Toppings, Add-Ons, and Finishing Touches

The casserole is rich, so toppings that add freshness, crunch, or a bit of acidity balance it out nicely. Want to make it extra comforting? Go for extra cheese.

• Fresh dill or chives, a classic pairing with sour cream.
• An extra spoonful of sour cream on each serving.
• Crispy fried onions, scattered on top before baking for more crunch.
• A squeeze of lemon, brightens the creamy sauce.
• Grated Parmesan, for a saltier, sharper finish.
• Freshly cracked black pepper.

Storing, Reheating, and Meal Prep

Store leftovers in airtight containers in the refrigerator for up to 4 days. To make it ahead, assemble the casserole without the panko topping, cover tightly, and refrigerate for up to 24 hours. Add the buttered crumbs right before baking and give it an extra 10 to 15 minutes in the oven, since it’s starting cold.

Reheat individual portions in the microwave with a splash of broth or milk to loosen the sauce, or reheat larger amounts covered in a 350°F oven for 20 to 25 minutes, until hot throughout (165°F). The casserole can be frozen for up to 2 months, though the sauce may be slightly softer after thawing. Thaw it overnight in the fridge before reheating, and add fresh herbs only after it’s hot.

Print

Beef Stroganoff Casserole

Difficulty: Beginner Total Time 1 hr 5 mins

Cooking Temp: 375  F Servings: 6 Calories: 710

Description

Tender egg noodles, browned ground beef and mushrooms in a creamy sour cream sauce, baked under a golden Gruyère and crumb topping. A comforting family dinner made in one baking dish that can be assembled a day ahead.

Ingredients

Servings

For the Noodles

• 10 oz wide egg noodles
• 1 tablespoon kosher salt, for the pasta water
• 1 teaspoon butter or nonstick cooking spray, for greasing the dish

For the Beef and Mushrooms

• 1 tablespoon butter
• 8 oz cremini mushrooms, sliced
• 1 ¹⁄₂ lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ¹⁄₂ teaspoon black pepper
• ¹⁄₂ teaspoon dried thyme

For the Stroganoff Sauce

• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 ¹⁄₂ cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 4 oz cream cheese, softened and cubed
• 1 cup full-fat sour cream

For the Topping

• 1 cup shredded Gruyère cheese
• ¹⁄₂ cup panko breadcrumbs
• 1 tablespoon butter, melted
• 2 tablespoons fresh parsley, chopped

Instructions

Prepare the oven and baking dish

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch (3-quart) baking dish with butter or nonstick cooking spray and set it aside. Having the dish ready now makes the later steps flow smoothly.

Cook the noodles

1. Bring a large pot of water to a boil and add the salt. Cook the egg noodles for 2 minutes less than the package directions, so they are tender but still slightly firm in the center. Drain them well in a colander and set aside. They will finish softening in the oven, so slightly underdone is exactly right.

Brown the mushrooms

1. Melt the butter in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms in an even layer and leave them undisturbed for 3 minutes so they can brown. Stir and continue cooking for 3 to 4 minutes more, until they are golden and most of their liquid has cooked away. They will release water at first, this is normal and it will evaporate.

Cook the beef and onion

1. Add the ground beef and diced onion to the skillet, breaking the beef into small pieces with a wooden spoon. Cook for 7 to 8 minutes, until the beef is browned with no pink remaining and reaches 160°F, and the onion is soft. Stir in the garlic, salt, pepper and thyme and cook for 30 seconds, until fragrant. Carefully spoon off any excess fat, leaving about 1 tablespoon in the pan.

Make the sauce

1. Sprinkle the flour over the beef mixture and stir for 1 minute so it coats everything evenly. Stir in the tomato paste, then pour in the beef broth, Worcestershire sauce and Dijon mustard, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3 to 4 minutes, until it thickens and coats the back of a spoon.

Stir in the creamy ingredients

1. Remove the skillet from the heat and let it cool for 1 to 2 minutes. Stir in the cream cheese until mostly melted, then add the sour cream and stir until the sauce is smooth and glossy. Taste and add a small pinch of salt if needed. Adding the sour cream off the heat helps keep the sauce silky rather than grainy.

Assemble the casserole

1. Add the cooked noodles to the skillet and gently fold until every noodle is coated in sauce. Spread the mixture evenly into the prepared baking dish. In a small bowl, toss the panko with the melted butter until evenly moistened. Scatter the Gruyère over the casserole, then sprinkle the buttered panko over the cheese.

Bake until golden

1. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden and crisp. The center should look creamy and set rather than runny.

Rest and serve

1. Let the casserole rest for 5 minutes on a heatproof surface. This allows the sauce to settle so each portion holds together when served. Sprinkle with fresh parsley and serve warm.

Note

Undercooking the noodles is important. Fully cooked noodles can become soft and mushy after baking.

Full-fat sour cream is the most reliable choice. Light or fat-free sour cream is more likely to separate in the sauce.

To make ahead, assemble the casserole without the panko topping, cover tightly and refrigerate for up to 24 hours. Add the buttered panko just before baking and bake for 35 to 40 minutes, until hot and bubbling in the center.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of broth or milk, or reheat covered in a 350°F oven for 20 to 25 minutes, until hot throughout (165°F).

The casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may be slightly softer after freezing.

If the casserole looks dry after reheating, stir in 1 to 2 tablespoons of warm broth to loosen the sauce.

Swiss cheese can be used in place of Gruyère.

Calorie count is an estimate and will vary with the brands and exact ingredients used.

Keywords: beef casserole,

Save For Later