Beef Stroganoff Casserole
A comforting and easy casserole featuring ground beef, egg noodles, and creamy sauce topped with cheese, perfect for family meals.
Equipment
- Large Skillet
- 9x13-inch baking dish
Ingredients
Main Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside. (Tip: Rinse with cold water to stop the cooking process.)
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, salt, and black pepper, cooking for an additional minute.
- Stir in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Simmer for 10 minutes until slightly thickened. (Tip: Stir occasionally to prevent sticking.)
- Combine the cooked egg noodles with the beef mixture in the skillet or a large mixing bowl, ensuring noodles are well-coated.
- In a 9x13-inch baking dish, layer half of the noodle and beef mixture. Sprinkle 1 cup of shredded cheese over the layer. Add the remaining noodle and beef mixture on top, spreading evenly. Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake the casserole for 25-30 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
For added flavor, consider adding a dash of paprika or a sprinkle of parmesan cheese on top before baking.