Description
This comforting Beef Stroganoff Casserole combines tender egg noodles with a creamy beef and mushroom sauce, topped with melted mozzarella cheese and fresh parsley. A hearty and easy-to-make dish perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Cook Noodles: Preheat your oven to 350°F (177°C). Cook the egg noodles according to the package instructions until they are al dente. Drain the noodles well and set them aside.
- Brown Beef and Sauté Vegetables: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened. Then stir in the minced garlic, salt, and black pepper.
- Make Sauce: Pour in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Simmer the mixture for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine with Noodles: Mix the cooked egg noodles with the beef and sauce mixture either in the skillet or transfer everything to a large bowl to combine thoroughly.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Spread half of the noodle and beef mixture on the bottom, then sprinkle with 1 cup of shredded mozzarella cheese. Add the remaining noodle mixture and top with the remaining 1 cup of mozzarella cheese.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired for a fresh finish.
Notes
- For extra flavor, you can add sautéed mushrooms or a splash of white wine to the sauce.
- Use low-fat sour cream to reduce calories without sacrificing creaminess.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time when cooking from cold.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- To make this gluten-free, substitute the egg noodles with gluten-free pasta.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
