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Beef Stroganoff Casserole

A rich and creamy casserole combining tender beef strips, sautéed mushrooms, and a luscious sauce over egg noodles, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef sirloin, cut into strips
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 can cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups egg noodles, uncooked
  • 1 cup sour cream
  • Salt and pepper to taste
  • Parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, add your beef strips. Season with salt and pepper. Cook until browned, about 5 minutes.
  3. Add the chopped onion, minced garlic, and sliced mushrooms to the skillet. Sauté until the onions are translucent and mushrooms are tender, approximately 4–5 minutes.
  4. Stir in the cream of mushroom soup, beef broth, and Worcestershire sauce. Bring the mixture to a gentle simmer.
  5. In a large bowl, combine the uncooked egg noodles with the beef and sauce mixture. Stir until everything is well incorporated.
  6. Pour the mixture into a greased 9×13 inch baking dish, ensuring an even spread.
Baking
  1. Place the baking dish in the preheated oven and bake for about 30 minutes, or until the noodles are tender and the sauce is bubbling.
  2. Remove from the oven and stir in the sour cream until well mixed.
  3. Return to the oven for an additional 5 minutes. Garnish with fresh parsley before serving.

Notes

For variations, consider replacing beef sirloin with chicken or lamb strips. Avoid adding too much liquid; the cream of mushroom soup and broth provide enough moisture. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.