This stroganoff casserole takes all the flavors of classic beef stroganoff and turns them into an easy, oven-baked dinner. The noodles soak up the rich, creamy sauce, and the beef stays tender and flavorful. It’s perfect for busy weeknights or family dinners.
Comfort That Feels Like Home
Traditional beef stroganoff can take a bit of juggling, but this version keeps things simple. Everything bakes together in one dish, and the sauce turns out thick and creamy without any extra steps. It’s a dependable recipe that always comes out just right, even on the busiest nights.
I found this stroganoff casserole in a little newspaper clipping tucked inside my grandma’s old recipe box. The paper may be worn, but the comfort in this creamy, hearty casserole is timeless. Every time I make it, it feels like sharing a small piece of her kitchen with my own family.
I like to serve it with a green salad or a side of buttered bread, though it’s hearty enough to stand on its own. If you’ve tried my slow cooker stroganoff or ground beef stroganoff, you’ll love how this baked version brings those same familiar flavors to the oven.
Key Ingredients and Substitutions
- Onions: Add sweetness and depth as they cook down. I like to slice them thin so they melt right into the sauce.
- Mushrooms: Bring that earthy flavor that makes stroganoff so comforting. White or cremini mushrooms both work well here.
- Butter: Helps the onions and mushrooms soften and adds a touch of richness. You can use olive oil if that’s what you have on hand.
- Ground beef: The hearty base of the casserole. I usually go with lean ground beef so there’s less grease to drain, but any kind will do.
- Cream of mushroom soup: Creates the creamy sauce that ties everything together. It’s a pantry staple that saves time and adds great flavor.
- Water: Thins the sauce just enough so it coats the noodles evenly. You can use beef broth instead for a little extra flavor.
- Milk: Makes the sauce smooth and creamy. Whole milk gives the best texture, but 2% works fine too.
- Sour cream: Adds tang and richness to the sauce. Plain Greek yogurt can be swapped in if that’s what you have.
- Salt: Brings out all the savory flavors. Start with a little and adjust to taste once everything is mixed.
- Egg noodles: The classic choice for stroganoff. Cook them just to al dente so they hold up nicely when baked.
How to Make Stroganoff Casserole
Preparation
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Slice the onions and mushrooms, and set them aside. Cook the egg noodles just until al dente, drain, and set aside while you prepare the rest of the ingredients.
Step 1 – Sauté the Vegetables
In a large skillet over medium heat, melt the butter. Add the sliced onions and mushrooms, stirring occasionally, until they soften and release their juices, about 5–7 minutes. Remove them from the skillet and set aside.
Step 2 – Brown the Beef
In the same skillet, add the ground beef and cook over medium heat until fully browned, breaking it apart with a spoon as it cooks. Drain any excess grease to keep the casserole from becoming too heavy.
Step 3 – Mix the Filling
In a large mixing bowl, combine the cooked beef, sautéed onions and mushrooms, cream of mushroom soup, water, milk, sour cream, and salt. Stir until the mixture is smooth and evenly blended. Gently fold in the cooked noodles until they are well coated with the creamy sauce.
Step 4 – Bake the Casserole
Spread the mixture evenly into the prepared baking dish. Bake uncovered for 30 minutes, or until the casserole is hot and bubbly around the edges. Let it rest for about 5 minutes before serving so the sauce can thicken slightly.
Lynette’s Tip
If your kids aren’t fond of onions or mushrooms, dice them finely before cooking. They’ll blend into the sauce and add flavor without noticeable texture.
More Recipes Using Egg Noodles You’ll Enjoy
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Stroganoff Casserole
Equipment
- 9×13 Baking Pan
- medium skillet
Ingredients
- 4 onions sliced
- 1 LB mushrooms sliced
- 1 Tablespoon butter
- 1 lb ground beef
- 2 10.5 oz cans cream of mushroom soup + 1 can water
- 1 Cup milk
- 16 oz sour cream
- 1-2 teaspoon salt
- 16 oz egg noodles fully cooked to al dente and drained
Instructions
- Preheat Oven: Heat oven to 350˚F and grease a 9×13-inch baking dish.
- Sauté Vegetables: Melt butter in a skillet over medium heat. Cook onions and mushrooms until softened, about 5–7 minutes. Remove from pan.
- Brown the Beef: In the same skillet, cook ground beef until fully browned. Drain excess grease.
- Mix the Filling: In a large bowl, combine beef, onions, mushrooms, soup, water, milk, and sour cream. Stir until smooth. Fold in cooked and drained egg noodles until evenly coated.
- Bake the Casserole: Spread mixture into prepared dish and bake uncovered for 30 minutes, until hot and bubbly. Let sit 5 minutes before serving
Notes
Variations
- Use Ground Turkey: Swap the beef for ground turkey if you want a lighter version. It still turns out creamy and flavorful with the same comforting texture.
- Add Vegetables: Stir in a handful of frozen peas or chopped spinach before baking. It adds color and a little extra nutrition without changing the flavor.
- Top with Cheese: Sprinkle shredded mozzarella or cheddar over the casserole before baking. It creates a golden, bubbly layer on top that everyone loves.
Nutrition
Recipe FAQs
Yes, the noodles should be cooked to al dente before mixing them into the sauce. This helps them hold their shape and keeps the casserole from becoming too soft.
Make sure to measure the liquids carefully and bake uncovered. The oven helps the sauce thicken as it bubbles and sets.
It pairs nicely with a simple green salad, steamed vegetables, or a slice of buttered bread. The casserole itself is hearty enough to be the main dish.
Let the casserole sit for about 5 minutes before serving. This allows the sauce to settle and makes it easier to scoop and serve neatly.
