Ground Beef Stroganoff Casserole

This ground beef stroganoff casserole recipe is an easy, make-ahead dinner idea that’s made without cream of mushroom soup. Purely homemade and delicious!

Be sure to try One Pot Cheeseburger Casserole recipe next!

Make-ahead casserole recipes tug at my heart strings, and the sauce in this one is so rich and creamy.

Plus, this is made without cream of mushroom soup.

Here’s the ingredient breakdown, followed by some optional additions and substitution options: 

Additional Ingredient Options

-Adding Italian Seasoning to the ground beef is a great way add extra flavor.

-Mushrooms and peas make a great addition to this casserole. Mushrooms can be added at the same time as the diced onions, while the peas can be added to the sauce when the sour cream is stirred in.

–Adding chicken or beef bouillon to the boiling pasta water gives the noodles a flavor kick!

Sour Cream Substitutes

–Plain or Greek Yogurt makes a perfect substitute for sour cream in casseroles such as this.

–Mayonnaise may also be substituted.

How to Make it

Cook and crumble the ground beef in a large pot or dutch oven. Drain any excess grease.

Remove beef from the pot. Cook diced onions, then add garlic. Add butter and beef broth. Add sour cream, dijon mustard, and half the cheese until melted and smooth.

Add ground beef back and carefully add cooked egg noodles.

Transfer to a casserole dish and top with remaining cheese. Bake.

Making it Ahead of Time

-This casserole can be prepared up to two days ahead of time and stored in the fridge until ready to bake.

Stove Top/Non-Casserole Method

-If you prefer to save yourself some time and omit the casserole piece of this recipe, cook the noodles for the full length of time as opposed to shaving off a minute.

–Add the noodles to the thickened sauce as indicated in the recipe, stir to combine, and serve without additional baking!

–Sprinkle cheese on top and close the lid. Let it simmer until the cheese is warm and melted.

Storing Leftovers

Fridge: This casserole should be stored in an airtight container in the fridge and used within 3 days. 

Freezer: Beef Stroganoff can be frozen and should be used within three months. 

To reheat frozen casserole, let it defrost in the fridge overnight. Bake it covered at 350 degrees for 20 minutes or so, until heated through and warm.

Try These Next!

• The Pioneer Woman’s Twice Baked Potato Casserole
• Copycat Cracker Barrel Hashbrown Casserole
• Broccoli Cheddar Chicken and Rice Casserole
• The Pioneer Woman Meatloaf
• Chicken Bacon Spinach Pasta
• Paula Deen’s Macaroni and Cheese

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Print

5 from 3 votes

Servings: 4

Ground Beef Stroganoff Casserole

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

 

Author: Stephanie

Course: Main Course

Cuisine: American

Keyword: Beef Stroganoff, Beef Stroganoff Casserole, Ground Beef Stroganoff

This easy, make-ahead casserole is everything you love about Beef Stroganoff with the convenience of using ground beef and a handful of simple ingredients. No canned soup here, the flavor is all homemade! 

Ingredients

US Customary - Metric

• 8 oz. egg noodles uncooked
• 2 teaspoons olive oil
• 1 lb. ground beef I use 85% lean
• Salt/Pepper to taste
• 1 onion finely diced
• 2 cloves garlic minced
• 3 Tablespoons butter
• 2 Tablespoons flour
• 2 ½ cups beef broth
• ¾ cup sour cream
• 1 Tablespoon Dijon mustard
• 1 + 3/4 cups cheddar cheese, shredded
• Parsley to garnish

Instructions

1. Cook the egg noodles for one minute less than instructed on the package. Drain and set aside.
2. Heat the olive oil over medium-high heat in a Dutch Oven or large pot. Add the ground beef and cook and crumble until it’s browned and cooked through. Season with desired amounts of salt and pepper. 
3. Remove the cooked beef from the pot and set aside, leave the grease in the pan.
4. Add the onion to the pan and sauté over medium heat for 5 minutes, until soft and translucent.
5. Add the minced garlic and cook for additional minute, until fragrant.
6. Add the butter to the pan and swirl around until it’s melted.
7. Use a fork to stir in the flour and cook for 1 minute, stirring continuously.
8. Stir in half of the beef broth until incorporated, then add the second half.
9. Use a spatula to scrape up the brown bits from the bottom of the pan, this will give the sauce plenty of flavor.

10. Mix in the sour cream, mustard, and half of the cheese until well-combined. (Sour cream will keep melting and will eventually incorporate into the mix.) Let it simmer for 3-5 minutes, until thickened.

11. Add the ground beef back to the sauce. Use a silicone spatula to carefully mix in the egg noodles.

12. Pour into a 9x13 greased casserole dish and top with remaining cheese.

13. If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.

14. If serving at a later date, cover and refrigerate until ready to serve, up to two days.

15. Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.

16.  Top with chopped parsley and serve!

Recipe Video

Recipe Notes

Additional Ingredient Options

-Adding Italian Seasoning to the ground beef is a great way add extra flavor.

-Mushrooms and peas make a great addition to this casserole. Mushrooms can be added at the same time as the diced onions, while the peas can be added to the sauce when the sour cream is stirred in.

-Adding chicken or beef bouillon to the boiling pasta water gives the noodles a flavor kick!

---

Storing Leftovers:

Fridge: This casserole should be stored in an airtight container in the fridge and used within 3 days. 

Freezer: Beef Stroganoff can be frozen and should be used within three months. 

To reheat frozen casserole, let it defrost in the fridge overnight. Bake it covered at 350 degrees for 20 minutes or so, until heated through and warm.

Nutrition Information

Calories: 632, Fat: 45g, Saturated Fat: 21g, Cholesterol: 156mg, Sodium: 940mg, Potassium: 530mg, Carbohydrates: 22g, Fiber: 1g, Sugar: 2g, Protein: 31g, Vitamin A: 635%, Vitamin C: 2.9%, Calcium: 234%, Iron: 3.3%