An easy casserole version of a classic, this Beef Stroganoff Casserole is a meal the whole family is sure to enjoy!
Comfort That’s Full of Flavor
My grandma was the queen of comfort dishes and one of my absolute favorites was her beef stroganoff. A simple dish full of flavor and some of my favorite ingredients. My casserole version of this family-favorite meal is so easy and everyone will love it!
It has all the classic flavors of Beef Stroganoff: strips of steak sautéed with garlic, onions and mushrooms in a thick and creamy sauce. A little Worcestershire sauce adds a nice richness to the flavor. Yum!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Wide egg noodles
- Olive oil
- Onion, garlic and fresh mushrooms
- Sirloin steak
- Salt and ground pepper
- Worcestershire sauce
- Beef broth
- All-purpose flour
- Milk and sour cream
- Crispy fried onions
Supplies:
- 9×13-inch baking dish
- Large skillet
- Medium bowl
How to Make Beef Stroganoff Casserole
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside. Cook egg noodles according to package directions and keep warm while you prepare the meat sauce. I used beef broth to boil my noodles for a little added flavor.
- In a large skillet, heat the olive oil over medium-high heat and then add the onion, garlic and mushrooms. Saute for 8-10 minutes or until mushrooms are tender.
- Add the steak and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Continue to cook until beef is completely browned. Stir in worcestershire sauce and beef broth. Let simmer over low heat while you prepare the thickening ingredients.
- In a medium bowl, whisk together the flour, 1 teaspoon salt and 1 teaspoon pepper. Whisk in milk until well combined.
- Stir flour mixture into meat mixture.
- Add sour cream and stir until completely combined.
- Transfer cooked noodles to the bottom of the prepared baking dish.
- Top with creamy beef mixture. Sprinkle with crispy fried onions.
- Bake in the middle rack of the oven for 30 minutes. Let cool a few minutes before serving.
Storage and Make Ahead
Store covered tightly in the refrigerator for up to three days.
To make ahead: prepare to the point of adding the crispy onions to the top, wrap in plastic wrap and one layer of foil and freeze for up to three months. Thaw overnight in the refrigerator. Or store in refrigerator for three days. Follow instructions for topping and baking.
Crazy Good Casseroles
Find yourself short on time and inspiration? Look no further than my Crazy Good Casserole Recipes for delicious ideas that get dinner done right!
I hope you and your family find this as comforting and delicious as we do and that it becomes a family favorite for any night of the week! If you make this Beef Stroganoff Casserole, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Beef Stroganoff Casserole
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8
- Category: Main
Description
An easy casserole version of a classic, this Beef Stroganoff Casserole is a meal the whole family is sure to enjoy!
Ingredients
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 pound sirloin steak, cut into strips
- 2 teaspoons salt, divided
- 2 teaspoons ground pepper, divided
- 2 tablespoons worcestershire sauce
- 1 cup beef broth
- 3/4 cup all-purpose flour
- 1 cup milk
- 1 cup sour cream
- 1 cup crispy fried onions
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside. Cook egg noodles according to package directions and keep warm while you prepare the meat sauce. I used beef broth to boil my noodles for a little added flavor.
- In a large skillet, heat the olive oil over medium-high heat and then add the onion, garlic and mushrooms. Saute for 8-10 minutes or until mushrooms are tender. Add the steak and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Continue to cook until beef is completely browned. Stir in worcestershire sauce and beef broth. Let simmer over low heat while you prepare the thickening ingredients.
- In a medium bowl, whisk together the flour, 1 teaspoon salt and 1 teaspoon pepper. Whisk in milk until well combined. Stir flour mixture into meat mixture. Add sour cream and stir until completely combined.
- Transfer cooked noodles to the bottom of the prepared baking dish. Top with creamy beef mixture. Sprinkle with crispy fried onions.
- Bake in the middle rack of the oven for 30 minutes. Let cool a few minutes before serving.
Hello…..I make casseroles when I expect the kids and their families to visit. I like to have some meals ready to throw in the oven to give me more visiting time. It is important to know if the recipe can be made ahead and how to reheat it. Please include this information in your future recipes….
Thanks
Hi, Patricia! Great catch! Prepare to the point of adding the crispy onions to the top, wrap in plastic wrap and one layer of foil and freeze for up to three months. Thaw overnight in the refrigerator. Or store in refrigerator for three days. Follow instructions for topping and baking. Thank you so much for pointing this out. I know it will help others with less experience in the kitchen!
Hey Maegan!
Your recipe is very similar to the one I’ve been using for years, and my family loves!
I just wanted to comment, that after all the preparations, I don’t really see the need to put it in a baking pan and bake it? It’s pretty much DONE after everything is in the frying pan, and the noodles are cooked.
Not a criticism, just a comment…
Love many of your other ideas!
Joanne