Beef Stroganoff Casserole {Dump-and-Bake}

Square overhead shot of a bowl of beef stroganoff casserole.

5 from 4 votes

Beef Stroganoff Casserole {Dump-and-Bake}

A true dump-and-bake dinner. Just stir everything together, including the uncooked egg noodles, and let the oven do the work. Rich, creamy, and on the table in under an hour.

Course Dinner

Cuisine American

Keyword Beef Stroganoff Casserole, creamy beef stroganoff casserole, Easy Beef Stroganoff

Prep Time 10

Cook Time 35

Resting Time 10

Total Time 55

Servings servings

Calories 488kcal

Author Blair Lonergan

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 9x13-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.

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