Description
This creamy, dreamy beef stroganoff casserole transforms a classic dish into an easy weeknight dinner that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch casserole dish. Cook egg noodles 2 minutes less than package directions, drain and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Season beef with salt and pepper, then cook in batches until browned, about 2-3 minutes per batch. Transfer to a plate.
- Add remaining oil to skillet. Cook mushrooms without stirring for 2-3 minutes until browned, then add onions and cook until softened, about 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir for 1 minute. Gradually add beef broth while stirring, scraping up browned bits. Add Worcestershire sauce and thyme, bring to a simmer and cook until sauce thickens, about 3-5 minutes.
- Remove skillet from heat and cool slightly. In a small bowl, whisk together sour cream and cream cheese, then gradually stir into the skillet. Add cooked beef and any juices. Season with salt and pepper.
- Combine cooked noodles with beef mixture and transfer to prepared casserole dish. Sprinkle mozzarella cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden. Let rest 5-10 minutes before serving. Garnish with fresh parsley.