This dump-and-bake beef stroganoff casserole skips the stovetop entirely. Just stir everything into one dish (uncooked noodles included) and let the oven do the work. It’s my lazy-day take on the Russian comfort food I grew up eating, and it comes together in about 10 minutes of prep.
More Stroganoff Recipes to Try
Before You Get Started
A few things that make a real difference with this recipe:
- Thaw the meatballs completely. Frozen meatballs won’t heat through properly in the bake time and will throw off the sauce temperature. Plan ahead and thaw them in the fridge overnight, or for at least a few hours before you start.
- Bring the sour cream to room temperature. Cold sour cream can seize up and resist blending into the sauce. Pull it out 20-30 minutes early, and it’ll whisk right in smoothly.
- Use your largest, deepest baking dish. This recipe fills a 9×13 to the brim before it goes into the oven. A standard depth dish may bubble over; a deep 9×13 gives the noodles room to expand as they absorb the liquid.
How to Make Beef Stroganoff Casserole
This recipe comes together almost entirely in the baking dish: no skillet, no boiling water, no extra steps.
Step 1: Prep the Baking Dish
Preheat the oven to 425°F (220°C) and spray your largest baking dish with cooking spray. A deep 9×13-inch dish works best here.
Step 2: Mix the Sauce
In the prepared dish (or in a separate bowl if you prefer), whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until the mixture is completely smooth. This is your sauce base, and getting it fully combined before adding anything else helps everything cook evenly.
⇢ Measure the broth carefully. Stick to 3 cups exactly. Alfredo sauce jars can vary in size, and adding too much liquid is the most common reason this casserole turns out watery.
Step 3: Add the Remaining Ingredients
Stir in the uncooked egg noodles, thawed meatballs, mushrooms, diced onion, and garlic. Make sure the noodles are submerged in the sauce as much as possible. They need to be in contact with the liquid to cook through properly.
⇢ Use cocktail-size homestyle meatballs (not Italian-style). They’re smaller, blend into the casserole better, and the flavor pairs well with the stroganoff sauce. If you can only find full-size meatballs, that’s fine (they’re just harder to eat since you can’t pop them right into your mouth!).
Step 4: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 30 minutes.
The foil traps steam, which is what cooks the uncooked noodles. Don’t skip it or lift it early.
Step 5: Check and Finish
Uncover and stir. Check the noodles at this point. They should be almost al dente (just a bit of firmness left). If they still feel quite hard, re-cover and bake for another 5 minutes before moving on.
In a small bowl, mix together the panko breadcrumbs and melted butter, then sprinkle the mixture evenly over the top.
Return the dish to the oven, uncovered, for about 5 more minutes until the noodles are fully cooked and the topping is lightly golden.
⇢ Want a crispier topping? Slide the dish under the broiler for 1-2 minutes at the very end. Keep a close eye on it, as the breadcrumbs can go from golden to burnt quickly.
Step 6: Rest Before Serving
Let the casserole sit for at least 5-10 minutes before scooping. The sauce thickens as it rests and the noodles continue to soften. Don’t rush this step (it makes a noticeable difference in consistency).
Garnish with chopped fresh parsley if you like a little color.
Recipe Variations
A few easy ways to make this your own:
Skip the breadcrumb topping. It adds great texture, but the casserole is delicious without it if you prefer a softer, saucier top. You could also swap in crushed Ritz crackers or crispy French fried onions for a different crunch.
Add cheese. Stir a cup of shredded mozzarella or Gruyere into the sauce before baking, or sprinkle it on top in place of (or under) the breadcrumbs.
Use ground beef instead of meatballs. For a totally hands-off option using meatballs in the slow cooker, Slow Cooker Meatball Stroganoff is worth a look.
What to Serve on the Side
This casserole is hearty on its own, but a simple side makes it feel like a full dinner. A few easy options:
- Amish Green Beans or Arkansas Green Beans
- Braised Red Cabbage (a traditional stroganoff pairing)
- Garlic Roasted Broccoli
- Oven Roasted Asparagus
- Brown Sugar Glazed Carrots
A green salad with Red Wine Vinegar Dressing or Dijon Vinaigrette and some Garlic Bread are always welcome on the side, too.
Loved this! So easy to make!
– Rebecca
Storing Leftovers
Refrigerator: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Note that the noodles will continue to absorb liquid as they sit, so the dish will be thicker on day two. Add a splash of beef broth or water when reheating to loosen the sauce back up.
Reheating: Cover the dish loosely with foil and warm in a 325°F oven until heated through, about 20 minutes. Individual portions reheat well in the microwave in about 1 minute.
Freezer: Not recommended. The dairy-based sauce can separate or become grainy when thawed, and the noodles don’t hold up well after freezing.
Make-Ahead: This one doesn’t work well for advance prep. The uncooked noodles will absorb the liquid before baking even starts, leaving you with a very thick, unevenly cooked result. It’s best assembled and baked fresh.
Frequently Asked Questions
Why is my beef stroganoff casserole watery?
The most common culprit is too much liquid, usually from not measuring the broth. Stick to exactly 3 cups of beef broth and a large 22-ounce jar of Alfredo sauce. If it does come out thinner than you’d like, let the casserole rest uncovered for an extra 5-10 minutes; the sauce continues to thicken as it cools.
Can I use regular-size meatballs instead of cocktail-size?
Yes! They’re just a little harder to eat than the bite-size version. The more important detail is to make sure that you’re using “homestyle” or regular meatballs, rather than Italian-style meatballs.
Can I skip the breadcrumb topping?
Absolutely. The topping adds a nice texture contrast, but it’s completely optional. The casserole is creamy and satisfying without it. You can also swap in crushed Ritz crackers or French fried onions if you want something different.
Can I substitute the sour cream?
Full-fat Greek yogurt is the closest substitute and works reasonably well here. Heavy cream is another option if you want a richer, less tangy sauce. Use the same amount. The flavor will be slightly different either way, but the casserole will still be creamy.
More Weeknight Casserole Favorites
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!
Beef Stroganoff Casserole {Dump-and-Bake}
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (22 ounce) jar Alfredo sauce
- 3 cups less-sodium beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream, at room temperature
- 12 ounces uncooked medium egg noodles
- 1 cup frozen diced onion, thawed
- 14-16 ounces frozen fully-cooked meatballs, thawed
- 8 ounces sliced fresh mushrooms
- 2 teaspoons minced garlic
- ½ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Spray your largest baking dish (a deep 9×13-inch dish works best) with cooking spray.
- In the prepared dish, whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until completely smooth.
- Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Make sure the noodles are as submerged in the sauce as possible.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover and stir. Check the noodles. They should be almost al dente. If they're still quite firm, re-cover and bake for another 5 minutes before continuing.
- In a small bowl, mix together the breadcrumbs and melted butter.
- Sprinkle evenly over the casserole.
- Bake, uncovered, for about 5 more minutes until the topping is golden and the noodles are fully cooked. For a crispier topping, place under the broiler for 1-2 minutes.
- Let the casserole rest for 5-10 minutes before serving. The sauce will thicken as it sits. Garnish with fresh parsley, if desired.
Notes
- Meatballs: Use cocktail-size homestyle (not Italian-style) meatballs.
- Sour cream: Bring to room temperature before mixing. It blends into the sauce much more smoothly.
- Broth: Measure carefully. Use exactly 3 cups. Too much liquid is the most common reason this casserole comes out watery.
- Breadcrumb topping: Optional. Skip it for a saucier, softer top, or swap in crushed Ritz crackers or French fried onions.
- Smaller batch: Cut all ingredients in half and bake in an 8-inch square dish. Cooking time remains the same.
- Leftovers: Refrigerate in an airtight container for up to 3-4 days. The noodles will absorb liquid as they sit, so add a splash of broth when reheating to loosen the sauce. Warm covered in a 325°F oven for about 20 minutes, or microwave individual portions for about 1 minute.
- Freezing and make-ahead: Not recommended for either. The dairy sauce doesn’t hold up well after freezing, and the dry noodles will absorb the liquid before baking starts if assembled in advance.
Nutrition
Originally published in August, 2017, this post was updated in April, 2026.
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!
Hi,
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/
Enjoy!
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!
When do you think I could add in some frozen peas, when I add the breadcrumbs…or do you think the peas may need a longer heating time? Trying to sneak a few more veggies into the dish for the kiddo. Thanks for your thoughts and guidance!!!!
Trying this recipe this week…Beef Stroganoff is one of my favorites. Thank you for putting together this recipe!
Hi, Alicia! Yes, I would wait to add the peas at the very end before you add the breadcrumbs. The peas will thaw and heat through almost instantly, so they should be perfect by the time the casserole is done. Hope you enjoy!