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Ground Beef Stroganoff Casserole

Ground beef stroganoff casserole bakes tender egg noodles under a silky sour cream and mushroom sauce. Browned beef simmers with broth, soup, and Worcestershire for a creamy, bubbly casserole finish.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff casserole
  • 1 lb ground beef
  • 8 oz egg noodles, cooked
  • 8 oz mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 can cream of mushroom soup
  • 1 tsp Worcestershire sauce
  • Fresh parsley, for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and cook the beef base
  1. Preheat the oven to 350°F and grease a baking dish.
  2. Brown the ground beef with the diced onion and minced garlic in a skillet, then drain excess fat.
  3. Add the sliced mushrooms to the skillet and cook until softened.
Make the creamy sauce and assemble
  1. Stir in the beef broth, cream of mushroom soup, sour cream, and Worcestershire sauce until the mixture is smooth.
  2. Fold in the cooked egg noodles and mix well so the noodles are evenly coated with sauce.
  3. Transfer the mixture to the baking dish.
Bake and finish
  1. Bake at 350°F for 20-25 minutes until bubbly.
  2. Garnish with fresh parsley before serving.

Notes

For a less greasy sauce, don’t skip draining excess beef fat after browning. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave until hot. Freezing is not recommended because the sour cream sauce may separate after thawing. For a dietary swap, use reduced-fat sour cream to lower calories while keeping the casserole creamy.