Creamy, cheesy, and seriously comforting — this Cheesy Ground Beef Stroganoff Pasta Casserole is the kind of meal that hugs you from the inside out. Imagine tender egg noodles smothered in a savory mushroom-beef sauce, folded with sour cream, and topped with a blanket of melted cheddar and mozzarella. It’s quick enough for a weeknight yet hearty enough for a family dinner. Fun fact: casseroles became wildly popular in mid-century America because they were economical and fed a crowd with minimal fuss — a tradition this dish carries on proudly.
This recipe is special because it combines the best of stovetop stroganoff flavors with the hands-off ease of a baked pasta casserole. It’s simple to prep, quick to assemble, and loved by picky eaters and hungry adults alike. If you enjoy the cozy comfort of a classic beef and noodle dish, you’ll also appreciate my twist on a similar crowd-pleaser like cheesy ground beef and rice casserole, which shares the same weeknight-friendly spirit. Ready to make something delicious? Let’s get cooking.
What is Cheesy Ground Beef Stroganoff Pasta Casserole?
What’s in a name? Cheesy Ground Beef Stroganoff Pasta Casserole sounds like three great ideas had a very tasty baby. Is it stroganoff? Is it a pasta bake? Yes, yes, and yes — which is why it works so well. Who wouldn’t be curious about a dish that promises the creamy tang of stroganoff, the comfort of noodles, and the satisfying crunch of baked cheese on top? Rumor has it it got its long name because one bite tells you everything you need to know. And after all, “the way to a man’s heart is through his stomach.” So why not try it and see if it wins yours too? Go ahead — give it a whirl and fall in love with every cheesy forkful.
Why You’ll Love This:
- Creamy, comforting center: The combination of cream of mushroom soup, sour cream, and beef broth creates a silky sauce that clings to the noodles and keeps every bite rich and satisfying.
- Budget-friendly and filling: Ground beef, canned soup, and egg noodles are affordable pantry staples — stretch a pound of beef into a casserole that feeds 4 to 6 hungry people without breaking the bank.
- Cheesy, golden topping: A mix of sharp cheddar and melty mozzarella gives a delightful contrast between gooey interior and slightly crisp, browned top — irresistible for cheese lovers.
If you enjoy similar family-friendly casseroles, check out this simple 5-ingredient ground beef casserole for another fast and frugal dinner idea. Now grab your spatula and let’s get this comfort food on the table!
How to Make:
Quick Overview
This recipe is straightforward: brown the beef, build the creamy mushroom-based sauce, stir in sour cream and cooked egg noodles, transfer to a baking dish, and finish under melted cheese. The standout elements are the creamy sauce that soaks into the noodles and the bubbly, cheesy finish after baking. Prep time is quick and the hands-on work is minimal — perfect for busy nights.
Prep time: about 15 minutes
Cook time: about 30 minutes (including baking)
Total time: about 45 minutes
Ingredients
- 1 lb ground beef, raw
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups beef broth, room temperature or warmed
- 1 can (10.5 oz) cream of mushroom soup, shaken and ready to use
- 1 cup sour cream, room temperature for easier mixing
- 3 cups cooked egg noodles, drained and slightly warm
- 1 1/2 cups shredded cheddar cheese, divided if you like extra on top
- 1/2 cup mozzarella cheese, shredded
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray and set aside.
- In a large skillet over medium heat, add the 1 lb ground beef. Break it up with a spatula and cook until browned, about 5 to 7 minutes. Drain excess fat if desired, leaving a little for flavor.
- Add the diced onion to the skillet with the browned beef. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
- Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Stir everything together so the spices coat the beef and onion.
- Pour in 2 cups beef broth and add 1 can (10.5 oz) cream of mushroom soup. Stir well to combine, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes to slightly reduce and marry the flavors.
- Reduce heat to low and stir in 1 cup sour cream until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Add 3 cups cooked egg noodles to the skillet and gently fold until the noodles are evenly coated with the sauce. Make sure everything is combined without breaking the noodles.
- Transfer the noodle-and-beef mixture into the prepared 9×13-inch baking dish, spreading it out evenly. Sprinkle 1 1/2 cups shredded cheddar cheese and 1/2 cup mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and bubbling and the edges are lightly golden.
- Remove from the oven and let the casserole cool slightly for 5 minutes before serving. Serve warm and enjoy.
What to Serve With:
- Simple green salad with a tangy vinaigrette to cut the richness.
- Steamed green beans or roasted broccoli for a fresh veggie contrast.
- Garlic bread or crusty rolls to mop up the creamy sauce.
- A light cucumber and tomato salad with lemon for a refreshing side.
- For drinks, a crisp iced tea, a light lager, or a fruity red wine pairs well.
Top Tips for Perfecting:
- Ingredient substitutions: Swap ground beef for ground turkey or chicken for a lighter version. Use low-sodium beef broth and reduced-sodium soup if you’re watching salt.
- Cheese tweaks: For extra tang, add a handful of Parmesan to the topping. For a creamier top, use all cheddar or mix in Monterey Jack.
- Timing adjustments: Fully cooking the noodles until just tender (al dente) helps them hold up during baking. If using leftover cold noodles, warm them slightly to prevent them from absorbing too much sauce.
- Flavor boosts: Sauté a few sliced mushrooms with the onion for extra mushroom flavor, or stir in a teaspoon of Worcestershire sauce for depth.
- Avoid sogginess: Don’t overcook the noodles before mixing; they’ll finish in the oven. Drain any excess fat after browning the beef to avoid a greasy sauce.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: The casserole freezes well. Cool completely, cover tightly with foil or plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual servings in the microwave for 1 to 2 minutes, stirring halfway through. To reheat a larger portion, cover the baking dish with foil and warm in a 350°F oven for about 15 to 20 minutes until heated through. Adding a splash of beef broth or a dollop of sour cream can refresh the sauce if it seems dry.
FAQs
Can I use a different type of noodle?
Yes. Egg noodles are traditional and absorb the sauce nicely, but you can use wide pasta like pappardelle, rotini, or penne. Adjust cooking times so the pasta is al dente before baking.
Is it okay to make this ahead of time?
Absolutely. Assemble the casserole and refrigerate (covered) for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
Can I make this dairy-free or gluten-free?
For dairy-free, substitute dairy-free sour cream and cheeses, and use a dairy-free cream of mushroom alternative. For gluten-free, use gluten-free egg noodles and check that the cream soup and broth are gluten-free.
How do I prevent the casserole from becoming watery?
Don’t overcook the noodles and drain any excess fat from the beef. If your sauce seems thin, simmer it a bit longer on the stove to reduce before mixing with noodles.
Can I double the recipe for a crowd?
Yes. Double all ingredients and bake in a larger casserole pan or two 9×13-inch dishes. You may need to increase the baking time by 5 to 10 minutes for larger volumes.
Conclusion
This Cheesy Ground Beef Stroganoff Pasta Casserole is a hassle-free, crowd-pleasing dinner that delivers creamy, meaty comfort with minimal fuss. It’s easy to adapt, budget-friendly, and perfect for feeding families or saving as satisfying leftovers. If you want a similar take on a beefy comfort-food casserole, take a look at this detailed Ground Beef Stroganoff – The Cozy Cook for inspiration. For another trusted recipe and reader-tested tips, check out this Ground Beef Stroganoff Casserole Recipe. Give this casserole a try tonight — it’s an easy way to turn simple pantry ingredients into a meal everyone will ask for again.
Cheesy Ground Beef Stroganoff Pasta Casserole
Equipment
- Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground beef, raw
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 cups Beef broth room temperature or warmed
- 1 can Cream of mushroom soup (10.5 oz), shaken and ready to use
- 1 cup Sour cream room temperature for easier mixing
- 3 cups Cooked egg noodles drained and slightly warm
- 1 1/2 cups Shredded cheddar cheese divided if you like extra on top
- 1/2 cup Mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray and set aside.
- In a large skillet over medium heat, add the ground beef. Break it up with a spatula and cook until browned, about 5 to 7 minutes. Drain excess fat if desired, leaving a little for flavor.
- Add the diced onion to the skillet with the browned beef. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
- Season the mixture with salt, black pepper, and paprika. Stir everything together so the spices coat the beef and onion.
- Pour in the beef broth and add the cream of mushroom soup. Stir well to combine, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes to slightly reduce and marry the flavors.
- Reduce heat to low and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Add the cooked egg noodles to the skillet and gently fold until the noodles are evenly coated with the sauce. Make sure everything is combined without breaking the noodles.
- Transfer the noodle-and-beef mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and bubbling and the edges are lightly golden.
- Remove from the oven and let the casserole cool slightly for 5 minutes before serving. Serve warm and enjoy.