Dump-and-Bake Beef Stroganoff Casserole
"This Dump-and-Bake Beef Stroganoff Casserole is a simplified, shortcut version of the classic favorite — and you don’t even have to boil the pasta! Thanks to a few special tricks, this one dish dinner comes together in about 10 minutes, and it tastes even better than the original! For those of you that weren’t necessarily raised on the hearty meal, “бефстроганов” is a Russian dish of sautéed pieces of beef in a sour cream sauce. My mom always served it over egg noodles, but I’m sure that there are other folks who pair it with mashed potatoes, spaghetti, rice, or bread. It’s warm, cozy, satisfying, and absolutely delicious! With fall on the horizon and cooler air (hopefully) in the forecast, I had a hankering for Beef Stroganoff and I wanted to be able to share it with my own family. As usual, however, I didn’t want to spend the time on a busy weeknight sautéing beef, boiling pasta, and stirring a sour cream sauce in a skillet. Not only is that tedious, but just imagine all of the dishes that I’d have to wash at the end! No, thank you. Instead, I borrowed the same flavors and ingredients from my mom’s original Beef Stroganoff and transformed them into a dump-and-bake dinner that I could throw together in 10 minutes and then pop it in the oven. Even the uncooked noodles go straight into the dish — no boiling necessary! Now that’s my kind of cooking."
NotesCooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. Cooking instructions remain the same.
Preparation Time10 min
Cooking Time40 min
Cooking Vessel Size9 x 13 Baking Pan