Description
This Beef Stroganoff Casserole is a comforting, creamy dish that combines tender ground beef, sautéed onions, garlic, and egg noodles in a rich sour cream and mushroom sauce, topped with a crispy panko breadcrumb and mozzarella cheese crust. Baked to golden perfection, this easy casserole recipe serves as a satisfying family meal ready in just 45 minutes.
Ingredients
Scale
Beef Stroganoff Mixture
- 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
- 2 tablespoons fresh parsley, chopped
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Brown Beef: Preheat your oven to 350°F (177°C). Spray a 3-quart casserole dish with nonstick cooking spray. In a large skillet over medium heat, brown the ground beef until fully cooked, then drain any excess grease.
- Sauté Vegetables and Season: Add the chopped onion to the skillet with the beef and cook until softened. Stir in the minced garlic, salt, and black pepper, cooking until fragrant.
- Make the Sauce: Sprinkle flour over the beef and onion mixture and cook for 2 minutes while stirring constantly to eliminate the raw taste. Pour in the beef broth, scraping the skillet’s bottom to release any browned bits. Stir in sour cream, cream of mushroom soup, and Worcestershire sauce, mixing well to create a creamy sauce.
- Combine with Noodles: Add the cooked egg noodles to the skillet and gently fold everything together until the noodles are fully coated with the sauce and combined with the beef mixture.
- Assemble the Casserole: Transfer the noodle and beef mixture into the prepared casserole dish. In a small bowl, combine panko breadcrumbs, melted butter, and fresh parsley. Sprinkle this mixture evenly over the casserole. Then, sprinkle 1 cup of the shredded mozzarella cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the topping is golden brown, hot, and bubbly.
- Serve: Remove from oven and let the casserole cool for 10 minutes before serving. This resting time helps the casserole set for easier slicing and enhances flavors.
Notes
- Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer, add sliced mushrooms along with onions for extra flavor and texture.
- Ensure to drain excess grease from the beef to prevent the casserole from becoming too greasy.
- For a slightly tangier flavor, you can use Greek yogurt instead of sour cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
