Ground Beef Stroganoff Casserole - Chef Fun Kitchen

Ground Beef Stroganoff Casserole

This easy, make-beforehand casserole is everything you like approximately beef Stroganoff with the ease of the use of floor red meat and a handful of simple substances. (And no canned soup!)

Make-in advance casserole recipes tug at my coronary heart strings, and the sauce on this one is so wealthy and creamy.

Ground Beef Stroganoff Casserole

Sour Cream Substitutes

  • Undeniable or Greek Yogurt makes a perfect replacement for bitter cream in casseroles including this.
  • Mayonnaise can also be substituted.

Exceptional Pasta for Casseroles

  • If you don’t have egg noodles reachable, or would favor to use an opportunity pasta, here are the first-rate types of pastas for pork Stroganoff Casserole:
  • Spirali and fusilli
  • Conchiglie and Orecchiette

Ground Beef Stroganoff Casserole


  • 8 oz. egg noodles uncooked
  • 2 teaspoons olive oil
  • 1 lb. ground beef I use 85% lean
  • Salt/Pepper to taste
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 3 Tablespoons butter
  • 2 Tablespoons flour
  • 2 ½ cups beef broth
  • ¾ cup sour cream
  • 1 Tablespoon Dijon mustard
  • 1 + 3/4 cups cheddar cheese, shredded
  • Parsley to garnish


  1. Cook the egg noodles for one minute less than instructed on the package. Drain and set aside.
  2. Heat the olive oil over medium-high heat in a Dutch Oven or large pot. Add the ground beef and cook and crumble until it’s browned and cooked through. Season with desired amounts of salt and pepper. 
  3. Remove the cooked beef from the pot and set aside, leave the grease in the pan.
  4. Add the onion to the pan and sauté over medium heat for 5 minutes, until soft and translucent.
  5. Add the minced garlic and cook for additional minute, until fragrant.
  6. Add the butter to the pan and swirl around until it’s melted.
  7. Use a fork to stir in the flour and cook for 1 minute, stirring continuously.
  8. Stir in half of the beef broth until incorporated, then add the second half.
  9. Use a spatula to scrape up the brown bits from the bottom of the pan, this will give the sauce plenty of flavor.
  10. Mix in the sour cream, mustard, and half of the cheese until well-combined. (Sour cream will keep melting and will eventually incorporate into the mix.) Let it simmer for 3-5 minutes, until thickened.
  11. Add the ground beef back to the sauce. Use a silicone spatula to carefully mix in the egg noodles.
  12. Pour into a 9x13 greased casserole dish and top with remaining cheese.
  13. If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
  14. If serving at a later date, cover and refrigerate until ready to serve, up to two days.
  15. Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
  16.  Top with chopped parsley and serve!

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