Creamy Beef Stroganoff Casserole
A rich, creamy, and comforting casserole made with tender egg noodles, savory ground beef, mushrooms, and a delicious sour cream sauce, topped with melted cheese. Perfect for an easy family dinner! Prep: 15 minutes Cook: 40 minutes Servings: 6Total Time: 55 minutesCourse: Main Course, DinnerCuisine: American-InspiredCooking Method: Stovetop and OvenDifficulty: EasyIngredients[ ] 1½ pounds lean ground beef[ ] 12 ounces wide egg noodles[ ] 8 ounces fresh mushrooms, sliced[ ] 1 medium yellow onion, diced[ ] 3 garlic cloves, minced[ ] 2 tablespoons unsalted butter[ ] 2 tablespoons all-purpose flour[ ] 1½ cups beef broth[ ] 1 cup sour cream[ ] 4 ounces cream cheese, softened[ ] 1 tablespoon Worcestershire sauce[ ] 1 teaspoon Dijon mustard[ ] ½ teaspoon paprika[ ] Salt and black pepper, to taste[ ] 1 cup shredded mozzarella cheese[ ] 2 tablespoons fresh parsley, choppedInstructions1. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.2. Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles 1–2 minutes less than the package directions. Drain and set aside.3. Brown the beef: In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, reaching 160°F internally. Season with salt and pepper. Drain excess grease and set aside.4. Sauté the vegetables: Melt butter in the same skillet. Add mushrooms and onion, cooking for 5–7 minutes until softened. Stir in garlic and cook for another minute.5. Prepare the sauce: Sprinkle flour over the vegetables and stir for 1 minute. Gradually add beef broth, Worcestershire sauce, Dijon mustard, and paprika. Simmer for 2–3 minutes until slightly thickened.6. Make it creamy: Reduce heat to low. Stir in softened cream cheese until smooth, then gently mix in sour cream without boiling.7. Combine everything: Return the cooked beef to the skillet and add the drained noodles. Stir gently until everything is coated in the creamy sauce.8. Assemble the casserole: Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle mozzarella cheese over the top.9. Bake: Bake uncovered for 20–25 minutes, until bubbly, heated to 165°F in the center, and the cheese is melted.10. Garnish and serve: Let the casserole rest for 5 minutes. Sprinkle with fresh parsley and serve warm.Recipe Notes- Extra creamy: Add a splash of beef broth if the sauce becomes too thick.- Cheese options: Substitute cheddar or Monterey Jack for mozzarella.- Pasta alternatives: Rotini, penne, or fusilli work well.- Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.- Freezing: Freeze for 2–3 months for best quality. Thaw in the refrigerator before reheating.- Reheating: Add a little broth and reheat until the center reaches 165°F.Serving Suggestion: Serve with garlic bread, roasted broccoli, steamed green beans, or a fresh garden salad.Enjoy your homemade Creamy Beef Stroganoff Casserol