Ground Beef Stroganoff Casserole is a delightful twist on the classic beef stroganoff that brings comfort and satisfaction to the dinner table with ease. This dish combines the rich, creamy flavors of a traditional stroganoff with the hearty goodness of a baked casserole, making it perfect for busy weeknights or family gatherings.
Ingredients
Scale:
1 lb ground beef - Opt for 80/20 lean-to-fat ratio for a juicy result.
8 oz egg noodles - You can use wide or regular noodles according to your preference.
1 medium onion, chopped - Yellow or white onions work best for sweetness.
2 cloves garlic, minced - Fresh garlic adds a vibrant flavor; avoid pre-minced for better taste.
8 oz mushrooms, sliced - Button or cremini mushrooms provide a classic flavor, while shiitake offers a deeper taste.
1 cup beef broth - Homemade broth is ideal, but low-sodium store-bought works well too.
1 cup sour cream - Full-fat sour cream yields the creamiest results.
1 tsp Worcestershire sauce - This adds depth and umami flavor.
1 tsp Dijon mustard - It provides a subtle tang that elevates the dish.
Salt and pepper to taste - Freshly ground black pepper enhances flavor more than pre-ground.
1 cup crushed crackers or breadcrumbs - Use buttery crackers for a rich flavor.
2 tbsp melted butter - This will help the topping become crispy and golden.
Instructions
Preheat your oven to 350°F (175°C) to prepare for baking.
In a large pot, bring salted water to a boil. Add the egg noodles and cook until al dente, about 6-8 minutes. Drain and set aside.
In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes or until it’s browned and no longer pink.
To the skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the sliced mushrooms and cook for an additional 5 minutes until they are softened.
Add the beef broth, Worcestershire sauce, and Dijon mustard. Stir well and let it simmer for 2-3 minutes.
Remove the skillet from heat and mix in the sour cream until well combined.
In a large mixing bowl, combine the cooked noodles and the beef mixture. Stir until all ingredients are well incorporated.
Pour the noodle and beef mixture into a greased 9x13 inch baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter. Sprinkle this mixture over the cheese layer.
Place the casserole in the preheated oven and bake for 25-30 minutes until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for a few minutes before serving.
