Ground Beef Stroganoff
This Ground Beef Stroganoff is an easy recipe that doubles as a casserole and make ahead meal! Your family will love this budget-friendly dinner.
Be sure to try my Traditional Slow Cooker Beef Stroganoff or my Chicken Stroganoff recipes next!
Ground Beef Stroganoff
Make-ahead casserole recipes tug at my heart strings, and the sauce in this one is so rich and creamy.
Here are the MAJOR perks of this recipe:
- Budget Friendly.
- Doubles as a Casserole that you can make 2 days ahead of time.
- Simple ingredients, nothing complicated.
- Kids and adults LOVE it.
Here’s the ingredient breakdown, followed by some optional additions and substitution options:
Ingredients
- Egg Noodles
- Olive Oil
- Ground Beef
- Salt/Pepper
- Onion
- Garlic
- Butter
- Flour
- Beef Broth
- Sour Cream
- Dijon Mustard
- Cheddar Cheese
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 Ground Beef Stroganoff
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.
Optional: Transfer to a casserole dish and top with remaining cheese. Bake.
Make Ahead Method
-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!
- American Chop Suey
- Ground Beef & Rice Casserole
- Taco Casserole
- Chicken Noodle Casserole
- Mashed Potato Casserole with Crispy Chicken
- Hamburger Steak with Gravy
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Ground Beef Stroganoff
Ingredients
- 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
- Cook the egg noodles for one minute less than instructed on the package. Drain and set aside.
- 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.
- Remove the cooked beef from the pot and set aside, leave the grease in the pan.
- Add the onion to the pan and sauté over medium heat for 5 minutes, until soft and translucent.
- Add the minced garlic and cook for additional minute, until fragrant.
- Add the butter to the pan and swirl around until it’s melted.
- Use a fork to stir in the flour and cook for 1 minute, stirring continuously.
- Stir in half of the beef broth until incorporated, then add the second half.
- Use a spatula to scrape up the brown bits from the bottom of the pan, this will give the sauce plenty of flavor.
- 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.
- Add the ground beef back to the sauce. Use a silicone spatula to carefully mix in the egg noodles.
- Pour into a 9x13 greased casserole dish and top with remaining cheese.
- If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
- If serving at a later date, cover and refrigerate until ready to serve, up to two days.
- Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
- Top with chopped parsley and serve!
Video
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
This was soooo good! Nice complexity of flavors without a ton of ingredients. I thought for sure the sauce was going to be too wet but it was perfect! A keeper! Thank you!
I’m so happy to hear you enjoyed this one Patti!😋 I really like how this one seems fancy but it’s actually really easy! Thanks so much for the review!
Excellent recipe, so flavourful and warming. Thank you also for such clear instructions and photographs. I’ve made this twice, the second time I added mushrooms and potatoes to add some more volume. I serve it over quinoa to be healthier, but make no changes to the actual recipe other than to halve it as I am cooking for one, and use less cheese. It still makes 4 portions for me.
I’m so happy you enjoyed this and found the instructions and photographs helpful! I’m glad to hear you added mushrooms (my husband hates them so I can’t use them 😢). Thanks so much for your notes and review!
Just made this tonight and it was delicious! The tang from the Dijon mustard really kicks it up a notch.
I wasn’t sure about adding cheese to stroganoff, but it works…yum!
*Just a note for other readers – this will definitely feed more than 4. Granted I made a little extra bc I had a 1 1/2 lb. pkg. of ground beef, so I used 10 oz. of egg noodles and 3 cups of broth, which worked out really well. But unless you’re feeding lumberjacks lol, you will get more than 4 servings out of this recipe 🙂
I’m really glad you liked this one Lorraine!😃 I agree with the Dijon, it’s a nice little touch. Thanks so much for the feedback and review!!!
I turned this into a vegetarian dish
Replaced the beef with impossible ground loose
Packaged stuff and used vegetable stock.
Turned out pretty good! Thanks for the recipe inspiration.
You’re very welcome Maureen! I’m glad you were able to pull off a vegetarian option for this!😃
Not only is this an amazingly delicious recipe- the way the recipe was written coupled with the gorgeous visual instructions made this such a pleasure.
I guess I’m a ‘visual learner’ bc they way the ingredients was listed was amazing and so, so helpful and simply a pleasure to look at and was extremely easy to understand.
I just want to say, give this woman a hand. Very nicely written and photographed recipe.
I can’t thank you enough for this. I feel inspired.
And it is delicious as well. I only had big ol paccheri tubes on hand and it was great – gobbled up by everyone. None left.
Thank you.
That makes me so happy thanks so much for the great review and comments! I love when people find the pictures and instructions helpful!❤️❤️❤️
For some reason the yogurt did not fully incorporate into the sauce. Their were tiny white lumps throughout. What did I do wrong? I mixed for 5 minutes.
Hey Shaina! Was it reduced fat by any chance? Something I like to do now is to take some of the sauce out and put it in a small bowl and mix it with the sour cream until well-combined, then add that back into the sauce from there. It’s easier to mix it vigorously and just seems to work well!
This was really good. I had my 12 year old help make it and he liked helping and eating it up.
That’s great you got your kid involved! I’m trying to get my daughter started with cooking at an early age. Thanks so much for the review, I’m happy to here you guys liked it!😀
This was really good and easy!! My kids loved it too. Next time I’m going to bake it with a layer of fried onions on top for a little crunch.
I’m so glad you all enjoyed it! A little crunch on tops sounds great!😋
Delicious! Made this for dinner tonight and is now a family favorite. Thank you so much! Will definitely make this again!
You’re very welcome!😀 This is such a great family recipe, especially for some of the younger picky eaters!