Cheesy Ground Beef Stroganoff Pasta Casserole
Creamy, cheesy, and seriously comforting — this Cheesy Ground Beef Stroganoff Pasta Casserole is the kind of meal that hugs you from the inside out.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The casserole freezes well. Cool completely, cover tightly, and freeze for up to 2 months.