Beef Stroganoff Casserole
Beef Stroganoff Casserole transforms the classic flavors of traditional beef stroganoff into a comforting, oven-baked dish.
Servings: 6 servings
Calories: 450kcal
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Casserole mixture
- 1 lb Beef sirloin, thinly sliced
- 2 cups Sliced mushrooms
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Beef broth
- 1 cup Sour cream
- 3 cups Cooked egg noodles
- 1 cup Shredded cheese (cheddar or Swiss)
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Ingredients: Heat oven to 375°F (190°C). Cook egg noodles according to package instructions; set aside.
- Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add beef and cook until browned. Remove and set aside.
- Sauté Vegetables: In the same skillet, add onions and mushrooms. Cook until tender. Add garlic and flour, stirring for about 1 minute.
- Combine Ingredients: Return the beef to the skillet. Add beef broth and bring to a simmer. Reduce heat and stir in sour cream. Season with salt and pepper.
- Assemble Casserole: In a baking dish, layer cooked noodles, beef mixture, and top with shredded cheese.
- Bake: Place in the oven and bake for 20-25 minutes until bubbly and cheese is golden.
- Serve: Let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 30g | Fat: 20g