Beef Stroganoff Casserole

How to Make Beef Stroganoff Casserole

1. 1

   Step 1: Cook the noodles

   Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions (usually 6–8 minutes). Drain well, return to the pot, and set aside while you prepare the sauce so the noodles stay warm.

   For this step

   • 8 ozEgg noodles (dry)
   
2. 2

   Step 2: Brown the beef and vegetables

   Heat the vegetable oil in a large, heavy skillet over medium-high heat. Add the ground beef and break it up with a spoon; when it begins to brown, add the diced onion and sliced mushrooms and cook until the beef is fully browned and the vegetables are softened, about 6–8 minutes.

   For this step

   • 1 tbspVegetable oil
   • 1 lbGround beef (80/20 or 85/15)
   • 1 eachYellow onion, diced
   • 8 ozMushrooms, sliced
   
3. 3

   Step 3: Build the sauce

   Sprinkle the flour over the beef mixture and stir for about 1 minute to cook the raw flour taste. Slowly pour in the beef broth while stirring to prevent lumps, then add the Worcestershire sauce and simmer over medium heat until the sauce thickens, about 3–5 minutes.

   For this step

   • 2 tbspAll-purpose flour
   • 1 1/2 cupsBeef broth
   • 1 tbspWorcestershire sauce
   
4. 4

   Step 4: Finish with sour cream and cheese

   Reduce the heat to low and stir the sour cream into the sauce until smooth and warmed through—avoid boiling after adding sour cream to prevent curdling. Fold in the cooked noodles, then sprinkle the shredded cheddar evenly over the top, cover the skillet for 1–2 minutes until the cheese melts.

   For this step

   • 3/4 cupSour cream
   • 1 cupShredded cheddar cheese
   
5. 5

   Step 5: Season and serve

   Uncover, taste and adjust seasoning with salt and pepper if desired, and let rest a minute so the casserole firms slightly. Serve hot straight from the skillet, garnished with chopped parsley if you like for color.
   

1. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions (usually 6–8 minutes). Drain well, return to the pot, and set aside while you prepare the sauce so the noodles stay warm.
2. Heat the vegetable oil in a large, heavy skillet over medium-high heat. Add the ground beef and break it up with a spoon; when it begins to brown, add the diced onion and sliced mushrooms and cook until the beef is fully browned and the vegetables are softened, about 6–8 minutes.
3. Sprinkle the flour over the beef mixture and stir for about 1 minute to cook the raw flour taste. Slowly pour in the beef broth while stirring to prevent lumps, then add the Worcestershire sauce and simmer over medium heat until the sauce thickens, about 3–5 minutes.
4. Reduce the heat to low and stir the sour cream into the sauce until smooth and warmed through—avoid boiling after adding sour cream to prevent curdling. Fold in the cooked noodles, then sprinkle the shredded cheddar evenly over the top, cover the skillet for 1–2 minutes until the cheese melts.
5. Uncover, taste and adjust seasoning with salt and pepper if desired, and let rest a minute so the casserole firms slightly. Serve hot straight from the skillet, garnished with chopped parsley if you like for color.