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!
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!
What is in Beef Stroganoff Casserole?
Here’s what you need to make Beef Stroganoff Casserole:
- 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
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.
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. 😍 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.
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