Easy Beef Stroganoff Casserole

Easy Beef Stroganoff Casserole

Cheesy beef stroganoff casserole is your weeknight dinner hero.

Easy Beef Stroganoff Casserole
Easy Beef Stroganoff Casserole

When searching for easy dinner recipes the whole family will enjoy, Easy Beef Stroganoff Casserole hits the spot. Everything you love about ground beef stroganoff is conveniently thrown together in one simple dish. This rich and creamy casserole is made with tasty ingredients like egg noodles, mushrooms, ground beef, and Mozzarella cheese - just to name a few. If you're looking for a way to bring something hearty and satisfying to your family's dinner table, this is the recipe to try!

We especially love this dinner when time is short on weeknights. Sometimes things can get a little hectic: sports practice, caring for pets, spending time with family, catching up on everyone's favorite TV program. Beef stroganoff casserole comes together so quickly, and it's easy to check something else off of your to-do list while it bakes in the oven. Then you can sit down to dinner knowing that you'll have plenty of time to take care of all of your other responsibilities. Just relax for a minute and enjoy your meal!


Cooking Vessel Size9x13-inch baking dish


  • 1 pound wide egg noodles
  • 1 pound lean ground beef
  • 1 cup onion, chopped
  • 1/2 teaspoon dry thyme
  • 8 ounces button mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 8 ounces sour cream
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 2 cups shredded Mozzarella cheese
  • 2 tablespoons chopped parsley for garnish (optional)

Beef Stroganoff Casserole Recipe


  1. Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with cooking spray.

  2. Place a large stockpot filled with 4 quarts water and 1 tablespoon salt over high heat. When it comes to a rolling boil, cook noodles for the time specified on the package. Drain.

  3. While water heats and pasta cooks, place a 10 or 11 inch x 3-inch deep pot over medium high heat.

  4. Add the beef and cook until it is no longer pink, breaking up chunks with the back of a spoon.

  5. Use a slotted spoon to remove meat, but leave any fat and juices in the pan.

  6. Over medium heat, cook the onions and thyme in the same pan about 2 minutes until onion is translucent.

  7. Add mushrooms and continue to cook on medium high heat, stirring until liquids have released from the mushrooms and then evaporated, about 5 minutes.

  8. Return meat to the pan, add broth and tomato paste and stir over medium heat for 2 minutes.

  9. Turn off heart, and stir in sour cream, salt and pepper.

  10. Add noodles to the pan and stir, then add meat and about half the Mozzarella, stirring just to combine.

  11. Pour into prepared bake dish and sprinkle with remaining cheese. Cover with a piece of foil which has been sprayed with cooking spray and bake 25 minutes.

  12. Remove foil and continue to bake until lightly browned, about 10 more minutes. Garnish with chopped parsley if desired.

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Is there a print button? This sounds delicious and I would like tp try it.

Hello! If you go to the bottom of the recipe and click the blue "More" button (it's to the right of the Pinterest and Facebook buttons), then you'll get a drop down menu that includes a printer icon. Click on that to print. So glad you like the recipe - enjoy! -Kristin, Editor for RecipeLion.com

This sounds delicious. Pasta dishes are my favorite so Im always excited when I find new recipes for them. To make a healthier version of this casserole, a few minor modifications could be made. Instead of cooking some of the ingredients in the fat and juices from the ground beef, they could be sauted using olive or canola oil. Also, low sodium beef broth, lite sour cream, and low-fat mozzarella cheese could be used as substitutions.

There is something wrong with the quantity of noodles. 1 pound is way too many. Even 1/2 pound is a lot. We used half of the noodles and it was still too dry so the next day we added an equal amount of the sauce and stirred it together. We think it would be better without the cheese which makes it a solid mass. Very good taste though.

Thanks for the tip! We made this in our test kitchen, and it turned out fine, but we understand not everyone has the same experience in the kitchen. Thank you for sharing your experience we're sure others will find this helpful. -Editor, RecipeLion

I agree. My rule of thumb is 1 pound of meat for every 1/2 pound of pasta.

Oh yum!


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