This beef stroganoff casserole is a rich, creamy twist on the classic dish, made even better with a cheesy baked topping! Tender ground beef, egg noodles, and a luscious sour cream sauce come together for the ultimate comfort food. Perfect for family dinners or make-ahead meals, this recipe is easy, hearty, and satisfying.
Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Cook the Noodles: Boil the egg noodles according to package instructions. Drain and set aside.
- Cook the Beef: In a large skillet, brown the ground beef over medium heat. Add the diced onion and cook until softened. Drain any excess fat.
- Make the Sauce: Stir in the beef broth, cream of mushroom soup, garlic powder, paprika, salt, and pepper. Let simmer for 2-3 minutes.
- Combine: Remove the skillet from heat and stir in the sour cream. Add the cooked noodles to the sauce, tossing to coat evenly.
- Assemble the Casserole: Transfer the noodle mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Preheat the oven to 375°F (190°C) and bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve: Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips for Perfect Beef Stroganoff Casserole
- Upgrade Your Beef: Use thinly sliced steak or ground turkey as a variation.
- Veggie Boost: Add mushrooms, peas, or spinach for extra nutrients.
- Make It Creamier: Mix in cream cheese or heavy cream for an ultra-rich sauce.
- Freeze for Later: Assemble the casserole without baking, then freeze. Bake from frozen, adding an extra 15-20 minutes to the cooking time.
Nutrition Information (Per Serving)
- Calories: 430
- Protein: 22g
- Carbohydrates: 36g
- Fat: 20g
- Fiber: 2g
- Sodium: 550mg
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