Beef Stroganoff Casserole with Egg Noodles

On a chilly evening I pull this bubbling dish from the oven and the whole kitchen smells like a warm hug — mushrooms, brown beef, and tangy sour cream rising together. I grew up on a family version of stroganoff that lived in a humble casserole dish and somehow fed everyone through storms, homework marathons, and surprise guests. This Beef Stroganoff Casserole with egg noodles keeps all that comfort but saves time: you get the creamy, savory richness of stroganoff without standing over a pan for ages. It browns, simmers, and then bakes into golden edges that crackle when you scoop a spoonful — guaranteed cozy weeknight magic.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This casserole takes classic beef stroganoff flavors — tender beef, earthy mushrooms, tangy sour cream — and turns them into an easy, shareable bake. It delivers creamy sauce hugged by springy egg noodles, with browned edges and a slightly crisp topping if you like. It’s reliable, forgiving, and so approachable that even a busy weeknight feels a little celebratory. Also? It reheats like a dream, so you’ll love the leftovers.

Ingredients

For the Main Dish:

• 1 lb ground beef (or sirloin tips, cut into 1/2″ pieces)
• 12 oz wide egg noodles (about 3 cups dry)
• 8 oz cremini or button mushrooms, sliced
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup sour cream
• 1 cup shredded sharp cheddar (optional, for topping)
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

For the Sauce / Garnish (if applicable):

• 1/2 cup panko breadcrumbs mixed with 1 tbsp melted butter (optional crisp topping)

How I Make It

Step 1:

I preheat the oven to 350°F. While the oven warms, I bring a pot of salted water to a boil and cook the egg noodles for 7–8 minutes until just tender (al dente). Drain and toss with a drizzle of olive oil so they don’t stick. The steam rising from the pot smells like dinner halfway home — cozy and promising.

Step 2:

I heat a large skillet over medium-high and add 2 tbsp olive oil. When it shimmers, I add the ground beef, breaking it up with a wooden spoon. I cook until the meat browns and I hear that satisfying sizzle, about 6–8 minutes. Drain excess fat if needed, then season with salt and pepper.

Step 3:

To the same skillet, I add 3 tbsp butter, the diced onion, and sliced mushrooms. I sauté until the mushrooms release their juices and the onions become translucent and sweet, about 5–6 minutes. Then I stir in the garlic for 30 seconds until fragrant. Sprinkle in 2 tbsp flour and cook for a minute to get a nutty aroma — this helps thicken the sauce.

Step 4:

Slowly pour in 2 cups beef broth, scraping any brown bits from the pan. Add 1 tbsp Worcestershire and 1 tsp Dijon, and simmer until the sauce thickens, about 3–4 minutes. Remove the skillet from heat and fold in 1 cup sour cream until the sauce turns silky and slightly pink-tinged from the beef. Taste and adjust salt and pepper.

Step 5:

Combine the cooked noodles and the beef-mushroom sauce in a 9×13-inch baking dish. Sprinkle 1 cup cheddar and the panko-butter mixture evenly on top if you want a crunchy crown. Bake at 350°F for 20–25 minutes, until bubbly and golden on the edges. Let it rest for 5 minutes before garnishing with chopped parsley and serving — that rest time lets the sauce set so every scoop holds together beautifully.

Pro Tips

• Cook the noodles just al dente. They finish cooking in the oven and you avoid mushy texture.
• If your sauce gets too thick, stir in a splash of beef broth or milk — you want it creamy, not gluey.
• Use room-temperature sour cream to prevent curdling when you mix it into the hot sauce.
• Swap panko for crushed Ritz crackers for a buttery, kid-friendly topping.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use shredded rotisserie chicken instead of beef for a lighter take — it makes the dish milder and quicker.
• Swap sour cream for Greek yogurt (same tang, slightly thicker texture) — reduces fat a bit.
• For dairy-free, use full-fat coconut yogurt or a dairy-free sour cream and dairy-free cheese; texture will change slightly but flavors remain comforting.
• Make it gluten-free by using a gluten-free flour blend for the roux and GF egg noodles or rice noodles.

Variations & Tips

• Add a splash of white wine with the broth for a bright, aromatic lift.
• Stir in a handful of baby spinach right before baking for color and extra veggies.
• Spice it up with 1/2 tsp smoked paprika or a pinch of red pepper flakes for warmth.
• Make it kid-friendly by using mild cheddar and skipping Dijon — kids love the creamy, cheesy comfort.
• For a fancy twist, top with caramelized onions and shaved gruyère instead of cheddar.
• Double the mushrooms and go vegetarian by swapping beef for cooked lentils or meatless crumbles.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole (don’t add breadcrumbs) and cover tightly. Refrigerate for up to 24 hours, then bake an extra 5–10 minutes to heat through. For longer storage, freeze unbaked for up to 3 months; thaw overnight before baking.

Can I double the recipe?

Sure thing. Use a 9×13 for one batch; for double, use a 11×15 or two pans. You may need to increase bake time by 10–15 minutes if the casserole gets thicker — watch for bubbling edges.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil for sautéing and topping.

How do I know it’s done?

Look for bubbling along the sides, a golden top, and slightly crisp edges. The center should look set, not soupy; after the 5-minute rest it will firm up. If you use meat, ensure ground beef reaches 160°F before assembling.

What if I don’t have ingredient X?

No panic: swap fresh mushrooms with 1 cup frozen (thawed and drained) or replace Worcestershire with 1 tsp soy sauce and a splash of balsamic.

How I Like to Serve It

I plate this with a crisp green salad and a bright vinaigrette to cut the richness, and a crusty baguette to mop up the sauce. It works for a cozy family dinner, a potluck (people disappear it fast), or a relaxed Sunday supper. In winter, serve with roasted root vegetables; in spring, try a chilled cucumber salad for contrast.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15–20 minutes, or microwave single portions.
• Ground beef safe cooking temp: 160°F — I use an instant-read thermometer to be sure.

Final Thoughts

Closing: This Beef Stroganoff Casserole feels like a big bowl of nostalgia with much less fuss — now go impress someone, or just yourself, with your homemade masterpiece!