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Ground beef stroganoff casserole with egg noodles, mushrooms, and melted cheese, with a serving on a plate beside the baking dish.
Tiffany

Baked Ground Beef Stroganoff Casserole

This Baked Ground Beef Stroganoff Casserole combines savory ground beef, tender egg noodles, sautéed mushrooms, and a creamy sour cream sauce, all topped with melted cheese. An easy, comforting American family dinner that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10
  • 12 oz wide egg noodles uncooked
  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • 1 9×13-inch baking dish
  • 1 Large skillet
  • 1 Large pot
  • 1 Colander
  • 1 Mixing spoon
  • 1 Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles for about 2 minutes less than the package directions. Drain and set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart until browned and fully cooked. Drain excess grease if necessary.
  4. Add the diced onion and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Sprinkle the flour over the beef mixture and stir for 1 minute.
  7. Gradually pour in the beef broth while stirring. Add the Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Simmer for 3–5 minutes until the sauce thickens.
  8. Reduce the heat to low. Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy.
  9. Add the cooked egg noodles to the skillet and gently toss until evenly coated with the creamy beef mixture.
  10. Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and cheddar cheese evenly over the top.
  11. Bake uncovered for 12–15 minutes, or until the casserole is bubbling and the cheese is melted. The center should reach 165°F (74°C).
  12. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Recipe Tips
  • Use lean ground beef to reduce excess grease.
  • Cook the egg noodles slightly under the package directions because they will continue cooking in the oven.
  • Use cremini mushrooms for a rich, savory flavor.
  • Add the sour cream after removing the skillet from the heat to keep the sauce creamy.
  • For extra flavor, use freshly shredded cheddar cheese.
Make Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake. Add extra baking time if needed.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze cooled portions in freezer-safe containers for up to 2 months for best quality.
Reheating: Reheat in the oven at 350°F until heated throughout. Add a splash of beef broth if the noodles seem dry.