Creamy Beef Stroganoff Casserole

Imagine sinking your fork into a velvety, aromatic Creamy Beef Stroganoff Casserole that combines tender beef, earthy mushrooms, and rich sour cream sauce all in one comforting dish. This family-favorite transforms the classic Russian dish into a convenient casserole form that’s perfect for weeknight dinners or special gatherings. The creamy, tangy sauce coats every bite, while egg noodles soak up all that delicious flavor. You’ll learn how to create this hearty, soul-warming Creamy Beef Stroganoff Casserole that will have everyone asking for seconds!

Why You’ll Love This Recipe

This Creamy Beef Stroganoff Casserole brings together the best of both worlds – the beloved flavors of traditional beef stroganoff with the convenience of a make-ahead casserole. The contrast between the tender, savory beef and the silky, tangy sauce creates an irresistible texture combination that’s pure comfort food. The mushrooms add an earthy depth while the egg noodles provide the perfect vehicle for soaking up the luxurious sauce.

What makes this recipe truly special is its versatility and ease of preparation. Unlike traditional stroganoff that requires constant attention, this casserole version allows you to assemble everything in advance, making it perfect for busy weeknights or stress-free entertaining. The golden, bubbly cheese topping adds a delightful textural contrast to the creamy interior. Plus, the leftovers taste even better the next day as the flavors continue to meld!

Ingredients

For this indulgent Creamy Beef Stroganoff Casserole, you’ll need:

• 1½ pounds (680g) beef sirloin or chuck, thinly sliced against the grain
• 8 oz (225g) egg noodles, uncooked
• 8 oz (225g) cremini or button mushrooms, sliced
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2 cups (475ml) beef broth, low sodium preferred
• 1 cup (240ml) sour cream
• 4 oz (115g) cream cheese, softened
• 2 tablespoons (30ml) Worcestershire sauce
• 2 tablespoons (16g) all-purpose flour
• 2 tablespoons (30ml) olive oil
• 1 teaspoon dried thyme
• 1 cup (100g) shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

The sour cream creates that signature tangy flavor traditional to beef stroganoff casserole recipes, while the cream cheese adds extra richness and body to the sauce.

Pro Tips

Beef Selection and Preparation: For the most tender beef stroganoff bake, slice your beef when it’s slightly frozen – about 20 minutes in the freezer makes it easier to cut into thin, even strips. Always slice against the grain to ensure maximum tenderness. If you’re short on time, you can substitute pre-sliced beef strips, but cutting your own allows you to control the thickness.

Mushroom Mastery: The key to developing deep flavor in your Creamy Beef Stroganoff Casserole is properly sautéing the mushrooms. Cook them in a single layer in a hot pan without stirring for 2-3 minutes to achieve golden-brown caramelization. This step creates rich, savory notes that elevate the entire dish. If your pan isn’t large enough, cook mushrooms in batches rather than crowding them.

Perfect Sauce Technique: To avoid curdling the sour cream (which can happen when added to hot liquids), temper it first by mixing in a few tablespoons of the warm sauce, then slowly incorporate it into the main mixture off the heat. This ensures your Creamy Beef Stroganoff Casserole will have that signature smooth, velvety texture without any separation.

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish. Cook the egg noodles in salted water for 2 minutes less than the package directions (they’ll continue cooking in the oven). Drain and set aside.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper, then cook in batches until browned on all sides, about 2-3 minutes per batch. Avoid overcrowding the pan to ensure proper browning. Transfer the beef to a plate and set aside.

Step 3: In the same skillet, add the remaining tablespoon of olive oil. Add the mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Then add the onions and continue cooking until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.

Step 4: Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute. Gradually pour in the beef broth while stirring, making sure to scrape up any browned bits from the bottom of the pan. Add the Worcestershire sauce and dried thyme, then bring to a simmer and cook until the sauce begins to thicken, about 3-5 minutes.

Step 5: Remove the skillet from heat and let cool slightly for 2-3 minutes. In a small bowl, whisk together the sour cream and softened cream cheese. Gradually stir this mixture into the skillet, then add the cooked beef strips and any accumulated juices. Season with salt and pepper to taste.

Step 6: Combine the cooked noodles with the beef mixture, ensuring the noodles are well coated. Transfer everything to the prepared casserole dish and spread evenly. Sprinkle the shredded mozzarella cheese over the top.

Step 7: Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Let the Creamy Beef Stroganoff Casserole rest for 5-10 minutes before serving. Garnish with fresh parsley before bringing it to the table.

Variations

Ground Beef Stroganoff Casserole: For a more budget-friendly version, substitute the sliced beef with 1½ pounds of ground beef. Brown the meat thoroughly, breaking it into small pieces, and drain any excess fat before continuing with the recipe. This variation is particularly family-friendly and creates a heartier texture that kids tend to love.

Chicken Stroganoff Casserole: Easily transform this into a chicken stroganoff by replacing the beef with 1½ pounds of boneless, skinless chicken breasts or thighs cut into thin strips. Reduce the initial cooking time for the chicken to about 2 minutes per batch as it will cook more quickly than beef. The lighter flavor pairs beautifully with the creamy mushroom sauce for a delicious alternative to the traditional beef stroganoff casserole.

Vegetarian Mushroom Stroganoff Casserole: Create a meat-free version by doubling the mushrooms (use a variety like cremini, shiitake, and portobello for deeper flavor) and adding 1 cup of cooked lentils or 8 oz of cubed tofu for protein. Use vegetable broth instead of beef broth and add 1 tablespoon of soy sauce for umami depth.

Storage and Serving

This Creamy Beef Stroganoff Casserole can be refrigerated in an airtight container for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. When reheating, add a splash of beef broth or milk to restore the creamy texture, as the noodles tend to absorb sauce during storage.

For serving, pair this rich casserole with a crisp side salad dressed with a light vinaigrette to balance the creaminess. A side of steamed green vegetables like broccoli or green beans offers a vibrant color contrast and nutritional complement. For a more substantial meal, serve with crusty garlic bread perfect for sopping up the delicious sauce.

For an elegant presentation, serve portions of the Creamy Beef Stroganoff Casserole on warmed plates, garnished with additional fresh herbs and a light dusting of paprika for color. A dollop of extra sour cream on top creates a beautiful finishing touch for special occasions.

FAQs

Can I make this Creamy Beef Stroganoff Casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance, cover and refrigerate. When ready to bake, allow an extra 10-15 minutes of cooking time since it will be cold from the refrigerator.

What’s the best cut of beef for stroganoff casserole?
Sirloin, ribeye, or beef tenderloin work best as they remain tender during cooking. Chuck roast is a more economical option but will need to be sliced thinner and cooked slightly longer.

Can I use Greek yogurt instead of sour cream?
Absolutely! Full-fat Greek yogurt makes an excellent substitute for sour cream, offering a similar tanginess with additional protein. Just be extra careful when adding it to the hot mixture to prevent curdling.

My sauce curdled – what happened?
This typically occurs when sour cream is added to a very hot mixture. To fix a curdled sauce, remove from heat, add 1-2 tablespoons of flour mixed with cold water, and whisk vigorously.

What can I substitute for egg noodles?
Fettuccine, pappardelle, or rotini work well as alternatives. For a low-carb option, try zucchini noodles or cauliflower rice, though you’ll want to reduce the liquid slightly.

Conclusion

This Creamy Beef Stroganoff Casserole is comfort food at its finest — a harmonious blend of tender beef, earthy mushrooms, and tangy sauce that comes together in one convenient, soul-warming dish. It’s the kind of recipe that transforms ordinary weeknight dinners into special occasions, while still being simple enough for busy families. Whether you’re looking to impress guests or simply craving a hearty, satisfying meal, this casserole delivers rich flavors and creamy goodness in every bite. Make it once, and it’s sure to become a cherished favorite in your recipe collection!

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