Description

This Beef Stroganoff Casserole is a comforting and easy-to-make dish that combines tender ground beef, savory mushrooms, creamy sour cream sauce, and tender egg noodles baked under a crunchy panko breadcrumb topping. Perfect for a hearty family dinner, this casserole layers familiar stroganoff flavors in a convenient baked format, ready in just 45 minutes.

Ingredients

Beef Stroganoff Base

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

Topping

1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons fresh parsley, chopped

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Instructions

Preheat and Brown Beef: Preheat your oven to 350°F (177°C) and lightly spray a 3-quart casserole dish with nonstick spray. In a large skillet over medium heat, brown the ground beef until fully cooked, then drain any excess grease.
Sauté and Season: Add chopped onions and mushrooms to the skillet with the beef, cooking until softened. Stir in minced garlic, salt, and black pepper to evenly season the mixture.
Make Sauce: Sprinkle flour over the beef mixture and cook for about 2 minutes, stirring constantly to avoid lumps. Pour in beef broth, scraping the pan to loosen browned bits. Then add sour cream, cream of mushroom soup, Worcestershire sauce, salt, and pepper to create a creamy sauce.
Combine with Noodles: Stir the cooked and drained egg noodles into the skillet mixture until everything is evenly combined.
Assemble Casserole: Transfer the beef and noodle mixture to the prepared casserole dish. In a small bowl, combine panko breadcrumbs with melted butter and chopped fresh parsley, then sprinkle this topping evenly over the casserole. Sprinkle 1 cup of shredded mozzarella cheese over the top.
Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
Serve: Remove from the oven and allow the casserole to cool for 10 minutes before serving to let it set and maximize flavor.

Notes

For best results, use freshly cooked egg noodles and drain them well before mixing to prevent a soggy casserole.
If you prefer a richer topping, you can mix the remaining mozzarella cheese into the breadcrumb mixture.
This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
Substitute ground turkey or chicken for a leaner alternative.
For a gluten-free version, use gluten-free noodles, gluten-free flour, and gluten-free panko breadcrumbs.