This Dump-and-Bake Beef Stroganoff Casserole is a simplified, shortcut version of the classic favorite — and you don’t even have to boil the pasta! Thanks to a few special tricks, this one dish dinner comes together in about 10 minutes, and it tastes even better than the original!
Did you grow up with Beef Stroganoff too? My mother is Russian, so maybe it’s just a cultural thing? Either way, this is the comfort food of my childhood!
For those of you that weren’t necessarily raised on the hearty meal, “ะฑะตััััะพะณะฐะฝะพะฒ” is a Russian dish of sautรฉed pieces of beef in a sour cream sauce. My mom always served it over egg noodles, but I’m sure that there are other folks who pair it with mashed potatoes, spaghetti, rice, or bread.
It’s warm, cozy, satisfying, and absolutely delicious!
With fall on the horizon and cooler air (hopefully) in the forecast, I had a hankering for Beef Stroganoff and I wanted to be able to share it with my own family.
As usual, however, I didn’t want to spend the time on a busy weeknight sautรฉing beef, boiling pasta, and stirring a sour cream sauce in a skillet. Not only is that tedious, but just imagine all of the dishes that I’d have to wash at the end! No, thank you.
Instead, I borrowed the same flavors and ingredients from my mom’s original Beef Stroganoff and transformed them into a dump-and-bake dinner that I could throw together in 10 minutes and then pop it in the oven.
Even the uncooked noodles go straight into the dish — no boiling necessary! Now that’s my kind of cooking.
If you’re like me and you feel pressed for time but you’re not willing to forego a home-cooked dinner, then I hope that you’ll give this a try. My modernized-and-Americanized version of Beef Stroganoff is (dare I say it?!)…even better than the original!
Cooks Tips – Beef Stroganoff Casserole
- Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. Cooking instructions remain the same.
- I like to use the Earth’s Best frozen beef mini meatballs, which are even smaller than the traditional cocktail-size frozen meatballs. They just blend into the casserole best. I find mine at Target or Whole Foods, but they’re available online and in other stores as well.
- I do not recommend freezing this casserole because of the dairy and noodles I don’t think it would work well.
- Leftovers – the noodles will swell because they will absorb more moisture and liquid which will affect the texture, also the creamy sauce will thicken as it cools. You could try re-heating with a little added water or broth but beware of the texture change.
More Dump And Bake Recipe To Try;
- Dump and Bake Chicken Fajita Quinoa
- Dump and Bake Chicken Pot Pie Pasta
- Dump and Bake Ravioli Casserole
- Aloha Chicken
- Chicken Tzatziki
- Chicken Alfredo Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Beef Stroganoff Casserole
Ingredients
- 1 22 ounce jar Alfredo sauce (2 ยฝ cups)
- 3 cups less-sodium beef broth
- 1 tablespoon Worcestershire sauce
- ยฝ cup sour cream
- 12 ounces about 6 cups uncooked medium egg noodles
- 1 cup frozen diced onion thawed
- 1 14 ounce package frozen fully-cooked miniature beef meatballs, thawed*
- 8 ounces sliced fresh mushrooms
- 2 teaspoons minced garlic
- ยฝ cup breadcrumbs
- 1 tablespoon melted butter
- Chopped fresh parsley
Instructions
- Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
- In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If itโs still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- In a small bowl, mix together breadcrumbs and melted butter. Sprinkle breadcrumbs over casserole and bake, uncovered, for 10 more minutes (or until topping is golden brown and pasta is tender).
- Garnish with fresh parsley, if desired.
This sounds so good. My store may only have the standard sized meatballs. If I thaw them and cut them in half, would that be small enough? Would 24 hours be long enough for thawing the meatballs in the fridge? I love mushrooms and, after making two casseroles, I have discovered how beautifully the pasta soaks up the flavor while the casserole bakes! Yum, yum!
Sure, you can cut regular meatballs in half. 24 hours should be about right for thawing. Enjoy!
I made this recipe tonight and it was delicious! Thank you for a easy recipe!
We’re so glad you enjoyed it, Jeanette! Thank you for trying it out and taking the time to leave a review.
This is my dish for this week! Several questions about variations I’m thinking about trying although I know the original is delicious. First, the crumb topping. Is it essential or can it be omitted? Second, I bought some white wine, Sutter’s Home Charnoney. I was thinking of adding some. Would it work with the flavors? Third, I’m thinking about adding some frozen green vegetable, peas or beans, to the mixture. I would add it for the last 10 minutes, right? Finally, as a short cut, I bought some chopped onion in the produce department. Should I rinse the onion before adding it?
I bought some Amish made egg noodles to try in this casserole! I’m looking forward to it. Thanks again!
Hi Marion! To answer your questions:
1. The topping can be omitted, if preferred.
2. We would recommend a red wine with stroganoff.
3. The last 10 minutes should work. You might want to thaw them first to prevent the casserole from becoming too watery.
4. There shouldn’t be a need to rinse the onion.
Hope this helps and you enjoy the recipe!
Thank you!
Hi, Blair! I made this yesterday and it tastes good but it turned out wetter than I expected even though I used the full pound of the noodles and they were quite cooked at the end. I think I may cut back a little on the broth next time, maybe 2 and a half cups and see what it’s like. Either that or add a few more ounces of noodles. Big question is whether or not I can freeze left over Alfredo sauce? I used Rao’s but they only sell it here in either 15 or 32 ounce jars. Either way, I need to either save the leftover sauce or add it to the casserole. Yesterday I added it which might account for why the casserole was somewhat gooshy. Thanks!
Hi Marion! Sorry your recipe was wetter than desired. You can freeze leftover alfredo sauce for up to 6 months, but the taste and texture may change slightly when thawed.
Thanks
I would like to make this as a meal for a shut in. Can it be prepared ahead of time and kept in fridge. If I baked it and delivered it, could it be warmed without changing the consistency? Thanks so much!
Hi Anita,
We don’t recommend prepping this dish ahead of time as the noodles are likely to absorb the liquid and become mushy.