Description
This comforting Beef Stroganoff Casserole is a delicious twist on the classic dish, combining ground beef, sautéed mushrooms, onions, and a creamy sauce made with sour cream and ranch dressing. Tossed with tender egg noodles and topped with buttery panko breadcrumbs, then baked to golden perfection, this casserole is an easy, family-friendly meal perfect for weeknights.
Ingredients
Scale
Beef Mixture
- 2 pounds ground chuck
- 1 sweet yellow onion, diced
- 8 ounces cremini mushrooms, cleaned, stemmed, and diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- 1½ cups low-sodium beef broth
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
Creamy Sauce
- ½ cup sour cream, room temperature
- ½ cup ranch dressing
Pasta and Topping
- 8 ounces cooked egg noodles
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted (¼ stick)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 350°F and generously spray a 3-quart casserole dish with nonstick cooking spray to prevent sticking.
- Cook the beef and vegetables: In a large skillet, brown the ground chuck over medium heat until fully cooked. Drain excess fat. Add the diced onion and mushrooms to the skillet and sauté until the onions turn translucent, about 5 minutes. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Add flour and cook: Sprinkle the flour over the cooked vegetables and meat, stirring constantly for 2 minutes to cook out the raw flour taste and help thicken the sauce later.
- Add broths: Gradually pour in the low-sodium chicken and beef broths, scraping the bottom of the skillet to loosen any browned bits for added flavor.
- Mix in creamy ingredients and seasoning: Stir in the sour cream, ranch dressing, kosher salt, and black pepper until the sauce is smooth and well combined.
- Add noodles and combine: Fold in the cooked egg noodles, making sure they are evenly coated with the creamy beef mixture.
- Transfer to casserole dish: Pour the entire stroganoff mixture into the prepared casserole dish and spread evenly.
- Prepare breadcrumb topping: In a small bowl, combine the panko breadcrumbs with melted butter and chopped fresh parsley. Toss until the crumbs are evenly coated with butter.
- Top and bake: Sprinkle the buttered breadcrumb mixture evenly over the casserole. Bake in the preheated oven for 30 minutes until the top is golden brown and the casserole is bubbly.
- Cool and serve: Remove the casserole from the oven and let it rest on a cooling rack for 10 minutes before serving to allow it to set and enhance flavors.
Notes
- Use low-sodium broths to control salt content.
- Let sour cream come to room temperature to prevent curdling when mixed into the hot sauce.
- For a thicker sauce, simmer the mixture a few minutes longer before adding noodles.
- This casserole can be prepared a day ahead; refrigerate before baking and increase baking time slightly if baking cold.
- Fresh parsley adds a nice color and flavor to the breadcrumb topping, but dried parsley can be used as a substitute.
