Beef Stroganoff Casserole is such an easy weeknight meal, sure to please both kids and adults alike! This is an easy way to make a classic recipe and it’s so yummy.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in Ground Beef Stroganoff Casserole?
This beef stroganoff casserole is especially awesome because it feels like a meal and a side dish in one. Meat, pasta, veggies, all cooked together in one dish! It feels like home and it’s oh-so simple. There’s so much to love about this recipe.
- Ground Chuck: A fattier, juicier version of regular ground beef. I prefer it for its richer flavor.
- Yellow Onion: Adds an earthy sweetness to the dish.
- Cremini Mushrooms: Add a delicious umami flavor to the dish.
- Garlic: Adds an earthy flavor and a pungent aroma.
- All-Purpose Flour: Helps thicken up the sauce.
- Broth: Chicken broth and beef broth make up the base of the sauce. I like the combination of both flavors, but you can use one or the other if you prefer.
- Sour Cream: Makes this dish creamy and tangy.
- Ranch Dressing: Adds a tangy, zesty flavor to the dish and additional creaminess.
- Salt + Pepper: Enhance the natural flavors of the dish.
- Cooked Egg Noodles: Soak up all that delicious sauce to create a rich, filling casserole.
- Panko Breadcrumbs: Create a crispy, crunchy topping.
- Unsalted Butter: Helps bind the topping together and allows it to brown nicely.
- Parsley: Adds a pop of freshness and color.
Pro Tip: You can assemble the casserole a day in advance and add the topping just before baking!
Variations on Baked Beef Stroganoff
It’s easy to adapt this recipe to suit your personal tastes. For a vegetarian version, you can use all mushrooms and vegetable broth. You can also swap out the beef for ground chicken, pork, or turkey. You can also add a variety of chopped veggies, like bell peppers, peas, carrots, or zucchini.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
For this recipe, I chose to use ground meat for a more uniform casserole. I like ground chuck, but regular ground beef also works.
It’s definitely similar. Hamburger Helper is a ground beef and pasta casserole, but it is flavored differently and also includes cheese!
This creamy sauce is made from onions, broth, sour cream, and ranch dressing.
All-purpose flour is a great thickener for stroganoff. Simply use it in the recipe as directed.
To keep the sour cream from curdling, make sure it is at room temperature, and first add a bit of the hot mixture to the sour cream and stir. Then, stir the now-warm sour cream mixture back into the casserole. This will temper the mixture and prevent curdling.
The sour flavor is likely from the sour cream. If you’re not a fan of that, you may want to use heavy cream or cream cheese instead!
If your stroganoff casserole is runny, it’s likely that either too much liquid was added or not enough flour was used to thicken it up. Make sure to measure accurately for the best results.
How to Store and Reheat
Store leftover beef stroganoff casserole tightly covered with aluminum foil in the refrigerator for up to 4 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze beef stroganoff casserole tightly covered in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Remove plastic wrap and bake directly from frozen for 1 hour, or until warmed through.
Serving Suggestions
Serve this tasty casserole with a fresh chopped salad and some Dutch oven bread. Some roasted Brussels sprouts or crockpot glazed carrots on the side would be delish!
5-Star Review
“This is our fourth recipe from this site, we have enjoyed each one!!! Thank you for sharing.” – Heather Bartley
Beef Stroganoff Casserole Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 2 pounds ground chuck
- 1 sweet yellow onion diced
- 8 ounces cremini mushrooms cleaned, stemmed, and diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- 1½ cups low-sodium beef broth
- ½ cup sour cream room temperature
- ½ cup ranch dressing
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 ounces cooked egg noodles
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter melted (¼ stick)
- 1 tablespoon chopped fresh parsley
Recommended Equipment
Instructions
- Preheat oven to 350°F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Brown the ground chuck in a large skillet. Drain and add the diced onion and mushrooms, cooking until the onions are translucent. Add the minced garlic and cook for 30 seconds, until the garlic blooms.2 pounds ground chuck, 1 sweet yellow onion, 8 ounces cremini mushrooms, 2 cloves garlic
- Sprinkle the flour over the vegetables and cook, stirring continuously, for 2 minutes.2 tablespoons all-purpose flour
- Pour in the chicken and beef broths and scrape the bottom of the pan to release the flavorful pieces stuck to the pan.1½ cups low-sodium chicken broth, 1½ cups low-sodium beef broth
- Add the sour cream, ranch dressing, salt, and pepper. Stir well.½ cup sour cream, ½ cup ranch dressing, ½ teaspoon kosher salt, 1 teaspoon ground black pepper
- Add egg noodles and stir well.8 ounces cooked egg noodles
- Pour mixture into prepared casserole dish.
- In a small bowl, mix together the panko breadcrumbs, melted butter, and chopped parsley. Sprinkle the breadcrumb mixture over the stroganoff.1 cup Panko breadcrumbs, 2 tablespoons unsalted butter, 1 tablespoon chopped fresh parsley
- Bake 30 minutes, or until hot and bubbly.
- Remove from oven and cool on a cooling rack 10 minutes before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- For a lighter and healthier swap, opt for low-fat sour cream or plain Greek yogurt.
Nutrition Information
This turned out pretty well, although I’d probably simmer the broths for five minutes to thicken it up a bit. Also, I ended up cooking it in a 9×13 baking pan since it sure didn’t look like it would all fit into my 3 quart casserole, or even my 3.5 quart one. Finally, I didn’t have any egg noodles so used linguini instead, and they were perfect!
And you can ignore this one; I keep forgetting when I’ve already commented ;-), and I did look but didn’t see my previous one.
This turned out well, although I think I’d try to thicken it up next time by simmering it for a while after the broths are put in. I might be wrong, but I don’t think it would have fit into a 3 quart casserole since it completely filled up a very large skillet I used to cook the ingredients, so I used a 9×13 baking pan instead.
That’s a great tip!! Thanks, Helen!
Something new! Need to try. I usually cook beef stroganoff otherwise.
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
nice bolg about food and here i got different recipe
Oh God! This recipe is perfect! I wish I could bake something like that! But I will try! Really try. Hope I’ll see some interesting recipes from you soon! Thank you for sharing.
It is healthy and delicious. I love this. Thanks for sharing.
It didn’t appear to me the noodles were to be cooked prior to adding to the rest of the ingredients, that being said the noodles not completely submerged in liquid browned and stayed crispy (raw)! The starch from the noodles along with the flour was just too much. I thought the finished product didn’t taste good and threw the entire mess away. Such a waste of ingredients, should have made the meatballs I originally intended to make. So disappointed. Sorry.
Wow! So many riches for the senses. Thanks for sharing!
I don’t want to sound stupid, but did you cook the egg noodles before you added them to the other ingredients? Thx.
According to the recipe, it says the noodles are to be cooked.
Thanks Deborah, sorry I missed your comment Ronnee. Hope it ended up working out!