As we enter into the comfort food season and with so much going on, one pot meals like this superb beef Stroganoff casserole dish are so cozy. Especially when they are super tasty and they look this good!
Serving beef Stroganoff as a casserole is easiest for this time of year. This hearty casserole loaded with great flavor from The Kitchen is My Playground is comfort food at its best and who doesn’t love a delicious dish for dinner?
===========================================
Beef Stroganoff Casserole Recipe
What it is
All the flavours of a classic beef Stroganoff (beef, mushrooms, onion and a creamy sour cream sauce) folded through egg noodles, topped with cheese and a crunchy crumb, then baked in one dish. It is the version for people who love Stroganoff but would rather not stand at the stove serving it straight from the pan.
At a glance
- Serves: 10 to 12, according to Tracey’s recipe card, so it is a good one for a crowd or for leftovers
- Time: a little over an hour in total
- You’ll need: all-purpose flour, beef broth, butter, dry red wine (or red cooking wine), egg noodles, fresh parsley, garlic, ground beef, mozzarella, mushrooms, onion, panko bread crumbs, Parmesan, salt and pepper, sour cream, tomato sauce
Get the full recipe, amounts and method from Tracey at The Kitchen is My Playground →
Save this recipe for later and PIN IT to PINTEREST
Why it works for a weeknight
- It is built from cupboard staples. Egg noodles, canned tomato sauce and broth mean you only need to shop for the beef, mushrooms and sour cream.
- It is ground beef, not steak. That keeps it cheaper than a classic Stroganoff, and it cooks in minutes rather than needing a tender cut.
- The topping makes the difference. Buttered panko and Parmesan give it a crunch that a pan Stroganoff never has.
Tips
- Undercook the noodles slightly. They keep soaking up sauce in the oven, so pasta that is fully cooked before baking turns soft.
- Take the sauce off the heat before the sour cream goes in. Sour cream can split if it boils, which leaves the sauce grainy.
- No wine? Use a little extra beef broth with a splash of red wine vinegar or Worcestershire sauce for the same depth.
- Brown the mushrooms properly. Let them sit in the pan until they turn golden instead of stirring them constantly; that is where most of the flavour comes from.
- Make ahead: assemble it without the crumb topping, cover and chill, then add the topping just before it goes in the oven. Give it a few extra minutes because it starts cold.
- Leftovers keep in the fridge for 3 to 4 days and reheat well, covered, in the oven or microwave.
What to serve with it
Something green and sharp to cut through the creamy sauce: a crisp salad with a vinegar dressing, steamed green beans or roasted broccoli.
You might also like
- Easy chicken Stroganoff, the same creamy idea made with chicken
- Ground turkey casserole with egg noodles
- Cheesy beef and wild rice casserole
- Homemade hamburger helper (beef, pasta and cheese)
- Cozy fall casserole recipes for weeknight dinners
Thanks to Tracey for the featured image and amazing recipe
