Beef Stroganoff Casserole

Beef Stroganoff Casserole

Warm up the oven.

Preheat your oven to 350°F (175°C) before beginning the process. When you assemble the casserole, you want the oven to be ready to bake. Next, take out a 9 by 13-inch (23 by 33 cm) baking dish and reserve it.

The ingredients for this casserole dish measure 8 ounces,

  • one pound of ground beef,
  • one chopped medium onion,
  • two minced cloves of garlic,
  • one cup of low-sodium beef broth,
  • one cup of sour cream, and one and a half ounces of condensed cream of mushroom soup.
  • Two cups of shredded mozzarella cheese,one can,
  • one tablespoon of Worcestershire sauce, and two tablespoons of fresh parsley


  • Set the oven temperature to 350°F (175°C).
  • As directed on the package, cook the egg noodles until they are al dente. After draining, set the noodles aside.
  • Cook the chopped onion in the skillet for about five minutes, or until it becomes tender. Add the minced garlic, salt, and black pepper, and sauté until fragrant, about 1 more minute.
  • Add the Worcestershire sauce, sour cream, condensed cream of mushroom soup, and beef broth and stir. Stirring regularly, simmer the mixture for approximately 10 minutes or until it thickens somewhat
  • In a large mixing dish or pan, combine the cooked egg noodles with the beef mixture, making sure the noodles are fully covered with the sauce.
  • Arrange half of the noodle and beef mixture in a 9 x 13-inch (23 x 33 cm) baking dish. Over the layer, scatter 1 cup of shredded cheese. Evenly distribute the leftover noodle and meat mixture on top. Over the top layer, scatter the remaining 1 cup of shredded cheese.
  • The casserole should be baked for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted.
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