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All of the flavors that you love from the traditional meal come together in this cozy and hearty Beef Stroganoff Casserole! A cream of mushroom and sour cream sauce made with ground beef and mushrooms is layered with buttered egg noodles and topped with crispy fried onions. Bake everything in one dish for an easy, satisfying dinner that the whole family can agree on!
Hamburger Stroganoff Casserole with Cream of Mushroom Soup
I grew up on classic Beef Stroganoff, which was a staple in my mom’s kitchen during the cold-weather months. Did you grow up with Beef Stroganoff too? My mother is part Russian, so maybe it’s just a cultural thing? Either way, this is one of my childhood comfort foods!
What is Stroganoff sauce made of?
For those of you that weren’t necessarily raised on the hearty meal, traditional Beef Stroganoff (“бефстроганов”) is a Russian dish of sautéed pieces of beef served in a sour cream sauce. It originated in mid-19th-century Russia and is named after one of the members of the Stroganov family.
There are now many different variations of Beef Stroganoff around the world. In the United States, the sauce typically includes strips of beef, mushrooms, onions and maybe a dash of alcohol (like brandy). Recipes often call for cubed round steak, beef sirloin steak, flank steak and the like. Today, however, we’re using inexpensive, readily-available, quick-cooking ground beef, and transforming the meal into a cozy American casserole.
How to make Beef Stroganoff Casserole
With help from a can of cream of mushroom soup, this quick Beef Stroganoff Casserole recipe is a simple, flavorful, and delicious solution for busy nights.
Ingredients for Beef Stroganoff Casserole with Ground Beef
- Egg noodles
- Butter
- Ground beef
- Fresh mushrooms
- Onion
- Garlic
- Condensed cream of mushroom soup
- Milk
- Sour cream
- Crispy fried onions
- Chopped fresh parsley, optional
Step 1: Cook Noodles
Boil the egg noodles until al dente, then drain and toss with melted butter.
Step 2: Cook Beef
While the noodles boil, cook the beef, mushrooms, onion and garlic until the meat is no longer pink. Drain off the fat.
Step 3: Prepare Creamy Sauce
In a medium bowl, whisk together the cream of mushroom soup and the milk. Add the soup mixture to the ground beef, cover, and simmer over low heat for about 5 minutes.
Remove the beef mixture from the heat and stir in the sour cream until completely combined.
Step 4: Layer in Dish
Place a layer of noodles in the bottom of a 9 x 13-inch casserole dish. Top with some of the sauce, and then repeat the layers two more times.
Step 5: Bake
Cover and bake in a 325 degree F oven for about 20 minutes, or just until heated through. Remove the cover and sprinkle the fried onions on top.
Return the dish to the oven (uncovered) for about 5-7 more minutes (just so that the onions can get toasty).
What to serve with Beef Stroganoff Casserole
Here are a few sides that go well with the easy Beef Stroganoff Casserole:
- Braised Red Cabbage
- Fried Cabbage with Apples and Onions
- Amish Green Beans with Brown Butter
- A simple green salad dressed in Balsamic Vinaigrette
- A crusty loaf of No-Knead Bread
- Sauerkraut
- Homemade Applesauce
- Sauteed Zucchini
- Roasted Cabbage
Make Ahead
Assemble the casserole in advance, cover and refrigerate for up to 1 day before baking. When ready to bake, it’s important to give the dish plenty of time on the counter to come to room temperature (at least 1 hour). You don’t want to put the cold casserole in the hot oven because the sour cream mixture may “break.”
Storage
Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this casserole, since the creamy sauce may split when thawed.
Sour Cream Substitutes
You can replace the sour cream with an equal amount of full-fat plain yogurt or full-fat plain Greek yogurt. You can also try mayonnaise in this dish.
Tips for the Best Beef Stroganoff Casserole Recipe
- Salt the pasta water really well! This is your one chance to season the noodles themselves and add flavor to your stroganoff, so don’t be shy.
- Boil the noodles according to the package instructions for al dente pasta. Don’t cook them for too long, since they will continue to bake in the oven and you don’t want to end up with mushy noodles.
- Start with room temperature (or warm) sour cream. Cold sour cream will not blend as easily into the sauce. Also, when you put cold sour cream in a hot oven, it may “break,” resulting in an undesirable texture. Finally, I recommend using full-fat sour cream, which is less likely to curdle when heated.
- Bake the casserole for about 20 minutes, or just until all of the ingredients are warmed through. You don’t want it to get too hot and bubbling, or the sour cream may “break.”
- For a smaller family, cut all of the ingredients in half and bake the casserole in an 8 x 8-inch dish.
- If you prefer, you can make the beef stroganoff casserole without mushrooms. Omit them entirely, or add more flavor to the stroganoff with a little bit more onion or other diced vegetables of choice (such as bell peppers or frozen peas).
More Beef Stroganoff recipes to try:
Beef Stroganoff Casserole
Ingredients
- 8 ounces extra wide egg noodles
- ½ cup (1 stick) butter, melted
- 1 lb. ground beef
- 8 ounces sliced fresh mushrooms
- ½ cup diced onion
- 1 clove garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
- ⅔ cup milk, at room temperature
- 2 cups sour cream, at room temperature
- 1 cup crispy fried onions
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 325 degrees F. Grease a 9 x 13-inch casserole dish with cooking spray and set aside.
- Cook the egg noodles in a large pot of salted boiling water according to package instructions, just until barely al dente (about 6 minutes). Drain. Toss the noodles with the melted butter; set aside.
- Meanwhile, in a large skillet over medium-high heat, cook the beef, mushrooms, onion and garlic until the meat is no longer pink (about 7-10 minutes). Drain.
- In a medium bowl, whisk together the condensed soup and the milk. Add the soup mixture to the ground beef. Cover and simmer over low heat for about 5 minutes. Remove from the heat and stir in the sour cream.
- Place ⅓ of the buttered noodles in the bottom of the prepared casserole dish. Add ⅓ of the beef mixture over top. Repeat layers two more times. Cover and bake in the 325 degree F oven for about 20 minutes, or just until warmed through. Remove cover, sprinkle fried onions on top, and return to the oven (uncovered) for about 5-8 more minutes. Garnish with parsley just before serving, if desired.
Notes
- Salt the pasta water really well! This is your one chance to season the noodles themselves and add flavor to your stroganoff, so don’t be shy.
- Boil the noodles according to the package instructions for al dente pasta. Don’t cook them for too long, since they will continue to bake in the oven and you don’t want to end up with mushy noodles.
- Start with room temperature (or warm) sour cream. Cold sour cream will not blend as easily into the sauce. Also, when you put cold sour cream in a hot oven, it may “break,” resulting in an undesirable texture. Finally, I recommend using full-fat sour cream, which is less likely to curdle when heated.
- Bake the casserole for about 20 minutes, or just until all of the ingredients are warmed through. You don’t want it to get too hot and bubbling, or the sour cream may “break.”
- For a smaller family, cut all of the ingredients in half and bake the casserole in an 8 x 8-inch dish.
- If you prefer, you can make the beef stroganoff casserole without mushrooms. Omit them entirely, or add more flavor to the stroganoff with a little bit more onion or other diced vegetables of choice (such as bell peppers or frozen peas).
Just made this and it was awesome! While family loved it.
Excellent! Thank you, Jennelle!
I made this for supper tonight. It was super easy & delicious, but I cut the butter in half, also used half as much sour cream, which I tempered first, by mixing some of the warm ground beef mixture into the cup of cold sour cream. I didn’t have the crispy onions for the topping, so used a sprinkling of crushed potato chips. Thanks for a great recipe.
Thanks, Jeannette! I’m so glad that you could take the inspiration and make it your own. Your version sounds perfect!
I made this for a potluck at church today I skipped the crispy onions because I knew it would be in a warming oven for the service. So I garnished it with sundried tomatoes and parsley.and I came home with an empty pot. It looked really looked cute and was a big hit!
That’s wonderful, Penny Lee! Great tip about the topping, too. Glad that it was well received!
I’m about to make this dish. I compared it to a Beef Stroganoff recipe [using thin beef strips]. which is simple like this recipe. What I was looking for was a simple recipe: no added cheese, or vegetables or or wine or beef broth. This has crispy fried onion topping, but I will leave that off. This recipe meets my goal of large scale production that’s freezable. I anticipate the taste will be very good.
We hope you enjoy, Donna!