Winter requires a comforting casserole, something easy to throw together. Easy Beef Stroganoff is a perfect answer.
Jump to RecipeI saw this idea in an old casserole book from the 1990s. It lacked a good flavor profile, so I amplified it and turned it into this version.
A casserole with pantry ingredients
Easy Beef Stroganoff Casserole uses pantry items I always have on hand. No trip to the store for any specialty items! This stroganoff uses ground beef rather than sliced beef. Just use lean meat, 90% or better, to keep it from being greasy. Fresh mushrooms enhance the flavor better than canned mushrooms. Today, I used a mix of blue oyster and button mushrooms. Shitakes and cremini also work well. Even thinly sliced portabella mushrooms will work, just not too large.
The condensed soup helps make a quick sauce, and the herbs and spices help it shine once combined with the fresh mushrooms, beef, and noodles.
The beef base and water for the noodles can be started simultaneously. The noodles get done just as I am ready to mix them in. I cook them slightly less than al dente because they will continue cooking in the casserole. I also scoop the noodles out of the cooking water and leave the water aside. Pasta water adds starch and thickens the cooking, and here, I used a bit to thin out the soup mix when it seemed too thick. I’ve tried using both dried garlic and fresh minced garlic. If using the dried, put it in with the meat so the garlic can absorb some cooking juice and rehydrate. When using fresh, add it last to the onion mix so it doesn’t get a chance to burn, and saute only briefly, 30 seconds or so.
When I took my sour cream out of the fridge, it was on the far side of edible. I’m so glad I keep Hoosier Hill Farm Sour Cream Powder in the pantry. It saved the day! Stroganoff is not stroganoff without sour cream.
It’s even a one-pot dish
As you can see from the pictures, I only used my large cast-iron chicken fryer pot to make this. Yes, there’s another pot for cooking the noodles, but if you have leftover noodles from something else, just use them! If using only one pot, make sure it’s rated for both stovetop and oven use.
Add a salad and some crusty bread to wipe the sauce off the plate. Dinner is served!
Easy Ground Beef Stroganoff Casserole
A comforting casserole that's easy to make in under an hour. It's an easy meal on a cold winter day.
Ingredients
- 1 pound lean ground beef
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- ½ tsp thyme
- 1 tsp olive oil
- 8 oz sliced mushrooms any kind
- 3 cloved garlic diced or 2 tsp dried minced garlic
- ¼ cup chicken stock or white wine
- 1 can cream of mushroom soup
- 1 tbsp Dijon mustard
- 1/2 cup sour cream
- 2 cups wide egg noodles
Instructions
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Preheat the oven to 350* F. Heat a pot of water to cook the noodles. Spray a 13 x 9” baking dish or similar size with cooking spray, or butter well.
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Cook the noodles once the water boils prepackage directions.
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Warm a skillet over medium heat and add the beef, breaking it up. Cook until most of the pink is gone. If using dried garlic, add it here to the meat. Drain off any fat. Remove meat to a bowl and set aside.
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Add the oil to the same skillet, and heat over medium heat. Add the onions and mushrooms and cook for 3-4 minutes until the onion is softened. Add the fresh garlic, stir briefly to toast it. Stir in the canned soup, stock/wine, mustard and sour cream. Return the meat to the pot.
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Add the cooked noodles and stir to coat well. If the mix seems too dry, add ¼ cup of the noodle cooking water. Pour into the prepared baking pan.
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Bake uncovered 30 minutes. Sprinkle with fresh chopped parsley if desired.
Have you tried it? Did you like it?