Ground Beef Stroganoff Casserole
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!
There are three qualities in a recipe that tug at my heart strings. And this one has them all.
- Meals that I can prepare ahead of time and serve later.
- Recipes that call for ground beef.
- Food that my toddler and husband will both eat. (They can both be a bit on the picky side.😒)
This sauce is so rich and creamy, and you don’t even have to bust out a creamy can of soup. It’s 100% homemade, baby.
MY LATEST VIDEOSYou might even have anything that you need on hand already. Here’s the ingredient breakdown, followed by some substitution options:
Sour Cream Substitutes
–Plain or Greek Yogurt makes a perfect substitute for sour cream in casseroles such as this.
–Mayonnaise may also be substituted.
Best Pasta for Casseroles
-If you don’t have egg noodles on hand, or would prefer to use an alternative pasta, here are the best kinds of pastas for Beef Stroganoff Casserole:
-Spirali and fusilli
-Conchiglie and Orecchiette
The above suggestions have spirals and/or crannies that are ideal for holding this kind of sauce. Here is a visual of each type.
Making Beef Stroganoff Casserole 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 soup as indicated in the recipe, stir to combine, and serve without additional baking!
-If you prefer to add some cheese on top, sprinkle it right on and close the lid of the pot. Let it simmer until the cheese is warm and melted.
Additional Ingredient Options
-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.
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.
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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!
- 8 oz. egg noodles uncooked
- 2 teaspoons olive oil
- 1 lb. ground beef I use 85% lean
- 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 cup shredded cheese
- Parsley to garnish
- 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.
- 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 and mustard 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 cheese.
If serving immediately, bake uncovered at 375 degrees for 15 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 20 minutes covered, and an additional 5-10 minutes uncovered.
Top with chopped parsley and serve!
Ingredient Additions:
If desired, mushrooms may also be incorporated and can be added with the onions.
Peas can also be added when the sour cream is stirred in.
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.
