Beef Stroganoff Casserole

5 from 4 votes

All of the flavors that you love from the traditional dish come together in this cozy and hearty beef stroganoff casserole!

Course Dinner

Cuisine American

Keyword Beef Stroganoff Casserole, ground beef stroganoff, hamburger stroganoff

Prep Time 25

Cook Time 25

Total Time 50

Servings people

Calories 464kcal

Preheat oven to 325°F. Grease a 9 x 13-inch baking 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.

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 separate and the noodles will get overdone and mushy.