Description
This Beef Stroganoff Casserole is a hearty and comforting dish that combines tender ground beef, egg noodles, and a creamy mushroom sauce topped with a buttery breadcrumb crust. Perfect for a cozy family dinner, this recipe is baked to bubbly perfection in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 8 ounces egg noodles, cooked and drained
- 1 pound ground beef (chuck or other)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (177°C). Spray a 3-quart casserole dish with nonstick spray. In a large skillet over medium heat, brown the ground beef until fully cooked, then drain the excess grease to keep the dish from being greasy.
- Sauté and Season: Add the chopped onion and mushrooms to the skillet with the beef, cooking until the vegetables are softened. Stir in the minced garlic, salt, and black pepper to infuse the mixture with savory flavors.
- Make Sauce: Sprinkle flour evenly over the beef mixture and cook for about 2 minutes, stirring constantly to avoid lumps. Pour in the beef broth and scrape the skillet to loosen browned bits for extra flavor. Stir in sour cream, ranch dressing, salt, and pepper to create a rich, creamy sauce.
- Combine with Noodles: Add the cooked and drained egg noodles to the skillet and stir well to ensure the noodles are fully coated with the sauce and mixed evenly with the beef and vegetables.
- Assemble Casserole: Transfer the beef-noodle mixture to the prepared casserole dish. In a small bowl, combine panko breadcrumbs, melted butter, and chopped fresh parsley. Sprinkle this mixture evenly over the casserole to add a crispy, golden topping.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the casserole is bubbling hot and the breadcrumb topping is golden brown.
- Serve: Allow the casserole to cool for 10 minutes before serving to let the flavors meld and make it easier to serve.
Notes
- Use low-sodium beef broth to control the salt level in the dish.
- The breadcrumb topping adds a delicious crunch—do not skip it!
- Let the casserole rest after baking for better texture and easier serving.
- This recipe can be doubled for larger gatherings using a bigger casserole dish.
- To make it healthier, substitute half the sour cream with Greek yogurt.
