Beef Stroganoff Casserole

Total Time 1 hr 5 mins
Difficulty: Beginner
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
    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. 1
    Preheat the oven to 375°F. Lightly grease a 9x13-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.
    2. Cook the noodles
  2. 2
    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.
    3. Brown the mushrooms
  3. 3
    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.
    4. Cook the beef and onion
  4. 4
    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.
    5. Make the sauce
  5. 5
    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.
    6. Stir in the creamy ingredients
  6. 6
    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.
    7. Assemble the casserole
  7. 7
    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.
    8. Bake until golden
  8. 8
    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.
    9. Rest and serve
  9. 9
    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,
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