Description

This hearty Beef Stroganoff Casserole combines tender egg noodles with a creamy, savory beef sauce layered with melted mozzarella cheese. Perfect for a comforting family dinner, this recipe features ground beef, sautéed onions, garlic, and a rich sauce made from beef broth, sour cream, and cream of mushroom soup. Baked to golden, bubbly perfection and garnished with fresh parsley, it delivers classic stroganoff flavors in a simple casserole format.

Ingredients

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For the Casserole

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)

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Instructions

Preheat Oven and Cook Noodles: Preheat your oven to 350°F (177°C). Cook the egg noodles according to the package instructions until 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. Once cooked, drain any excess grease. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, salt, and black pepper and cook for another minute until fragrant.
Make Sauce: Pour in the beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce into the skillet with the beef mixture. Stir well and let the sauce simmer gently for about 10 minutes, stirring occasionally until it has thickened slightly.
Combine with Noodles: Transfer the cooked egg noodles into the skillet with the beef sauce or combine in a large mixing bowl. Mix thoroughly so the noodles are evenly coated with the creamy beef sauce.
Assemble Casserole: Grease a 9×13 inch baking dish. Spread half of the noodle and beef mixture evenly in the dish. Sprinkle 1 cup of shredded mozzarella cheese over the layer. Then add the remaining noodle mixture on top, followed by the remaining 1 cup of mozzarella cheese, making an even cheese topping layer.
Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.
Serve: Once baked, let the casserole rest for 5 minutes. Garnish with freshly chopped parsley before serving for a touch of color and freshness.

Notes

For best results, cook the noodles just until al dente to prevent them from becoming mushy during baking.
You can substitute mozzarella cheese with cheddar for a sharper flavor.
If you prefer a thicker sauce, simmer the beef mixture a bit longer to reduce before combining with noodles.
Leftovers keep well and can be reheated in the oven or microwave.
For a lower-fat version, use lean ground beef and reduced-fat sour cream.