When it comes to comfort food, few dishes compare to a rich and creamy beef stroganoff. Traditionally, this dish incorporates tender strips of beef, savory mushrooms, and a luscious sour cream sauce. However, our take on this classic, which we’ll refer to as the Beef Stroganoff Casserole, reinvents it as an all-in-one meal that’s not only heartwarming but also incredibly simple to whip up. Whether you’re after a quick beef stroganoff or something more elaborate like a beef stroganoff crockpot recipe, this versatile dish will certainly tickle your tastebuds. Let’s dive into this delightful ground beef stroganoff recipe!
Ingredients
- Ground chuck
- Sweet yellow onion, diced
- Cremini mushrooms, cleaned, stemmed, and diced
- Garlic cloves, minced
- All-purpose flour
- Low-sodium chicken broth
- Low-sodium beef broth
- Sour cream (room temperature)
- Ranch dressing
- Kosher salt
- Ground black pepper
- Cooked egg noodles
- Panko breadcrumbs
- Unsalted butter, melted
- Chopped fresh parsley
Serving Suggestions
This easy beef casserole pairs beautifully with a refreshing chopped salad or some Dutch oven bread. If you’re aiming for added greens, roasted Brussels sprouts or crockpot glazed carrots make for excellent companions.
Storage Tips
Keep any leftover beef stroganoff casserole in the refrigerator, covered tightly with aluminum foil, for up to four days. If you’re planning to freeze it, make sure it’s well-wrapped in plastic wrap and aluminum foil. When it’s time to indulge again, you can bake it directly from its frozen state for about an hour.
Engage with Us!
Have you given this beef stroganoff with noodles a try? How did it turn out? Were you tempted to experiment with an instant pot beef stroganoff variant or perhaps a skillet beef stroganoff? We’d love to hear from you! Share your experiences, tweaks, and top tips in the comments below. And if you’re curious about other variations, like beef stroganoff made with condensed soup or cream of mushroom beef stroganoff, let us know!
Remember, recipes aren’t just instructions; they’re starting points. Feel free to explore and adapt based on your preferences. Whether you’re aiming for a 30-minute beef stroganoff or a beef stroganoff crockpot variant, the possibilities are endless. Enjoy every bite!
Easy Beef Stroganoff Casserole Recipe
Equipment
Ingredients
- 2 lbs ground chuck
- 1 diced sweet yellow onion
- 8 oz. cremini mushrooms cleaned, stemmed, and diced
- 2 minced garlic cloves
- 2 tbsp. all-purpose flour
- 1½ cups each of low-sodium chicken and beef broth
- ½ cup room temperature sour cream
- ½ cup ranch dressing
- ½ tsp. kosher salt
- 1 tsp. ground black pepper
- 8 oz. cooked egg noodles
- 1 cup Panko breadcrumbs
- 2 tbsp. melted unsalted butter
- 1 tbsp. fresh parsley chopped
Instructions
- Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with non-stick spray.
- In a large skillet, brown the ground chuck. Once done, mix in the onions and mushrooms, and sauté until onions turn translucent.
- Introduce the minced garlic and stir for about 30 seconds.
- Gradually sprinkle the flour over the mix, continuously stirring for about 2 minutes.
- Slowly pour the chicken and beef broths into the skillet, ensuring to scrape off any flavor-filled bits from the pan’s base.
- Incorporate the sour cream, ranch dressing, salt, and pepper into the mixture.
- Fold in the cooked egg noodles, ensuring an even spread.
- Transfer the mixture to your pre-prepared casserole dish.
- In a separate bowl, amalgamate the Panko breadcrumbs, melted butter, and parsley. Evenly distribute this breadcrumb blend over the stroganoff.
- Allow it to bake for 30 minutes or until you notice a bubbling effect.
- Once baked, set it aside to cool for approximately 10 minutes before serving.
Notes
- For a health-conscious alternative, consider using low-fat sour cream or substituting with plain Greek yogurt.
- Leftovers? Store your Beef Stroganoff Casserole in the refrigerator for a maximum of 4 days or freeze it for up to 3 months.
Love stroganoff