Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
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, “бефстроганов” is a Russian dish of sautéed 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 sautéing 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 Crispy Garlic Butter Shrimp
- Dump and Bake Ravioli Casserole
Dump-and-Bake Beef Stroganoff Casserole
- 1 22 ounce jar Alfredo sauce (2 ½ cups)
- 3 cups less-sodium beef broth
- 1 tablespoon Worcestershire sauce
- ½ 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
- ½ cup breadcrumbs
- 1 tablespoon melted butter
- Chopped fresh parsley
- 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 it’s 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.
While I didn’t have beef stroganoff a whole lot growing up, I did have it every once in a while, and it’s a dish that I crave in my adulthood. I love this easy version, Blair! I’m definitely trying this out. I love that it’s ready to go in just 10 minutes and so full of flavor!
Thank you, Gayle! Yep — the beef stroganoff cravings are REAL! 🙂
This recipe sounds easy and delicious. I tried your 5 ingredient honey garlic chicken recently. It is definitely a “keeper” and a recipe I will use again.
Wonderful! I’m so glad that you enjoyed the chicken, Diana! 🙂 Thanks for letting me know!
Id like to make this recipe for my work where I’m the cook but I need to make a larger amount to have enough! Probably about 40 servings and then like 30 servings and then another 30 servings (give or take a few depending on my lunch count) how would I increase the ingredients correctly ?
Hi, Katie! There’s a handy little tool in the recipe box that allows you to adjust the total number of servings, and then it will automatically update the quantities of each ingredient. Right now, the servings are listed as “8,” but you can change that to “40” or whatever you might need. If each casserole serves 8-10 people, you would need about 4-5 casseroles to serve a group of 40. Once you decide how many casseroles to make, you would need to multiply each ingredient by that number. For instance, if you’re making 5 casseroles, you’ll need 5 (22 ounce) jars of Alfredo sauce, 15 cups of less-sodium beef broth, and so on…
I hope that helps!
Easier beef stroganoff is 1/2 can mushroom soup, 1 bag cooked egg noodles, 1 pound cooked ground beef. Mix together, and then add in one 12 ounce carton French onion dip (I use Krogers brand) done. You don’t have to even heat up the soup because you are putting it into hot noodles and hot cooked beef. Easy. I use this recipe for late nights from working and hungry family!
Every “easy” beef stroganoff recipe uses cream of mushroom soup. Kudos to Blair for a different approach.
Thank you, Sam! 🙂
I’m mixing mushrooms , 1/4 diced red onion , 1 clove diced garlic , mushroom soup and beef broth, salt , pepper and the noodles bake it top with buttered bread crumbs bake about 10 more min. uncovered and it’s ready.
To me, “easier” is not having to cook the noodles or beef before hand! I was looking for a recipe where I could throw everything in, pop in the oven, and do something else while the oven does the work! I did not even know about the mini meatballs, so thank you.
I agree! This is about as easy as it gets, right?! 🙂
I’m always looking for new easy weeknight meals! This looks like perfect comfort food!
Hi, Jessica! This is definitely an easy weeknight meal! Thanks so much! 🙂
My mum loves beef stroganoff so I am sharing this with her now! Yum!
Thanks, Kristy! I know your mom would love it! 🙂
My 13 year-old daughter who hates everything but Mountain Dew and chocolate, told me I could open up a restaurant with this recipe. Thank you, thank you, thank you!
Corey! That is the ultimate high praise! 🙂 I always think that my own children are the best critics because they will be completely honest when it comes to a recipe. Glad that your daughter approves! 🙂
How well does this recipe freeze?
Hi, Nicci! I haven’t tried freezing it, but I imagine it’s not a great freezer option. I think it’s probably best eaten right away, because I would worry that the texture of the pasta would be weird after cooling, freezing, and reheating. Just a guess, though, as I’ve never actually tried it myself. 🙂
Could I sub plain greek yogurt instead of sour cream? We rarely buy sour cream but always have plain greek yogurt on hand. I wanted to make sure it wouldn’t curdle or do anything weird if I swapped. Thanks!
Hi, Kayla! Yes, I think that will work! I haven’t tried it myself, but plain Greek yogurt is usually a really great equal substitute for sour cream in recipes like this. 🙂
Hi Blair, I live alone and am trying to figure out the base of the recipe for a small amount. I think I could do everything but the noodles and bread crumbs, then divide into small portions for one and freeze. Thaw and add noodles and bake according to directions. Do you think this might work?
Hi, Beverly! Yes, I think that will probably work. I’m not 100% sure about how the sour cream will freeze. I just don’t want your sauce to curdle or break apart after freezing. That said, usually when you combine the sour cream with other ingredients, it freezes fine. I say give it a shot in a small quantity first (so that you don’t waste your ingredients if it doesn’t work out). The other alternative is to prepare it by cutting the ingredients in half and baking in an 8-inch square dish. That will give you leftovers for another meal or two, but it won’t be an overwhelming amount of food for one person. Hope that helps, and enjoy!
Back to the freezing question. I like to make extra dishes to store in my freezer for quick meal nights. What about freezing this dish before it is baked?
Hey, Lindsay! I’ve never tried freezing this dish, so I can’t say for sure how it would turn out. However, I worry that the texture of the pasta would be weird after freezing, so this wouldn’t be one of my first choices for a freezer meal. I have tons of other freezer meals that work really well on the blog, so feel free to search for those in the search bar if you want some other ideas (search bar is right under my photo on the right sidebar). 🙂
Do you think I could use cream cheese in stead of sour cream? Thank you for all your great recipes. We really enjoy them.
Hi, Francine! Maybe! You’ll want to dice the cream cheese into very tiny cubes so that it blends with the rest of the casserole and you don’t have chunks or blobs throughout. Also, maybe try adding it to the dish towards the end when everything is warm so that it melts right away? Let me know if you give it a try!
I tried what you said and it came out great. Thanks for the help.
Wonderful!!! Glad that you enjoyed it, Francine! Thanks for letting me know. 🙂
Well, I tried this recipe last night, as I said I would, and it was also a big success! I love a few things about your recipes, Blair: 1) that they are so super easy yet tasty (those two adjectives don’t usually go well together in recipes, I’ve found); 2) that you give instructions on how to half the recipe, and 3) that you typically give cup measurements as well as ounces. I stumbled on your website via a “Take Them a Meal” sign up, and I am so glad I did; thank you!
Oh, you are SO kind, Laura! Thank you for letting me know! It sounds like we have the same goals when it comes to cooking for our families! 🙂
Can I sub frozen hash browns for the noodles? We aren’t big on noodles in my house.
Hi, Erin! Unfortunately, I don’t think that the hash browns will work as a substitute unless you drastically decrease the amount of liquid in the dish. The uncooked pasta absorbs the liquid as it cooks in the dish, and also releases starches that thicken the sauce. The potatoes will not do exactly the same thing, so you’d have to play around with the liquid ratio to get it right. I’ve just never tried it with potatoes, so I can’t say exactly how the recipe would change.
You know what you might try instead? My recipe for Slow Cooker Meatball Stroganoff does NOT include noodles, so you could prepare that recipe and just serve it with the hash browns (or any other side dish that you like). Here’s the link to that recipe: https://www.theseasonedmom.com/slow-cooker-meatball-stroganoff/
Why frozen onions? I have tried freezing onions in the past and found them mushy when thawed. Can I use fresh onion or dried onion instead?
Hey, Jayme! Yes, you can totally use fresh onion instead. I just use the frozen diced onion because it cuts out that step of chopping an onion for the prep work — making it a true “dump-and-bake” meal. If you don’t mind the chopping, definitely use whatever you prefer! 🙂
Also, I don’t find that the frozen onion is mushy when used in a casserole, because it would bake and become soft anyway.
Beef stroganoff is ultra comforting…I love this quick and easy version!
Thanks, Emily! I think I need to make it again! It’s almost that time of year. 🙂
Thanks for the yummmmmy recipe. You’re so kind to share it with us.
God bless you❤️
Thanks, Ninfa! 🙂
Loved this! So easy to make!
Awesome! Thank you so much, Rebecca!
i made this, and love it, but use beef, and little of the pasta was dry, can i save it, and put cheddar cheese in it.
Hi, Susan! I’m glad that you like the recipe! Yes, you can certainly try adding some cheese and reheating the leftovers. 🙂
I want to sub the Alfredo sauce for cream of mushroom. Will that affect cooking time, and how many cans should I use?
Hi, Drake! This recipe doesn’t include any cream of mushroom soup — just the Alfredo sauce and sour cream. Are you referring to a different recipe?
In general, the Alfredo would be a nice substitute for the cream of mushroom soup as far as the flavor goes, but the cream of mushroom soup is MUCH thicker than Alfredo sauce, so the texture/thickness of a finished dish will be very different if you make that swap. The cooking time shouldn’t be affected by that change, though. Hope that helps! 🙂
I made this for dinner tonight and it was delicious!!! I am always looking for good dump and bake recipes….especially ones that I don’t have to cook anything (meat or noodles, etc) to prep for the recipe. I will definitely be making again. The only changes I made was leaving out mushrooms and the breadcrumb topping. Everything else was according to the recipe.
Thanks, Kaitlynn! I’m happy to hear it was a hit!