Baked Beef Stroganoff Casserole is stroganoff turned into an easy bake: browned ground beef and a sauce of mushrooms, onion and garlic simmered in white wine, then stirred with cream of mushroom soup, sour cream and Dijon mustard, poured over cooked egg noodles and baked in a 13×9-inch dish. It takes about 10 minutes of prep and 30 minutes in the oven, and serves 6.
How to make it: Brown the beef until it reaches 160°F, drain it and set it aside. Cook the mushrooms, onion and garlic, add the wine and simmer for 3 minutes. Off the heat, stir in the soup, sour cream and mustard, then the beef. Pour it over cooked noodles in the dish, stir to coat, and bake uncovered at 350°F until the center reaches 165°F.
Why You’ll Love It
- Stroganoff without the fuss: no roux and no watching a pan of sauce.
- Everyday ingredients: ground beef, mushrooms, a can of soup, sour cream and egg noodles.
- Quick bake: 30 minutes in the oven while you set the table.
- Feeds 6: a full 13×9 dish.
Ingredient Notes
Lean ground beef: 1 pound, seasoned with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Mushrooms, onion and garlic: 8 ounces of sliced mushrooms, 1 large onion, chopped, and 3 cloves of garlic, minced, cooked in 1 teaspoon of vegetable oil.
Dry white wine: 1/4 cup, simmered with the vegetables.
The sauce: one 10 3/4-ounce can of cream of mushroom soup, 1/2 cup of sour cream and 1 tablespoon of Dijon mustard. Let the sour cream sit out for a few minutes while you cook so it melts in smoothly.
Egg noodles: 4 cups, cooked. Boil them a couple of minutes short of the package time, since they bake again in the dish.
Parsley: fresh and chopped, for the top, if you like.
Ingredients
- 1 pound lean ground beef
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
- 8 ounces mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 4 cups cooked egg noodles
- Fresh parsley, chopped, for sprinkling (optional)
How to Make Baked Beef Stroganoff Casserole
1. Heat the oven. Heat the oven to 350°F and spray a 13×9-inch baking dish with nonstick cooking spray.
2. Brown the beef. Put the ground beef in a large skillet and season it with the salt and black pepper. Brown it over medium-high heat, stirring to separate it, until it is no longer pink and reaches 160°F on a food thermometer. Drain the fat and set the beef aside.
3. Cook the vegetables. Heat the oil in the same skillet over medium-high heat. Add the mushrooms, onion and garlic and cook, stirring, for 2 minutes, or until the onion is tender.
4. Simmer the wine. Add the white wine, reduce the heat to medium-low and simmer for 3 minutes.
5. Stir in the sauce. Take the skillet off the heat. Stir in the cream of mushroom soup, sour cream and Dijon mustard until well combined, then return the beef to the skillet.
6. Coat the noodles. Put the cooked noodles in the prepared baking dish. Pour the beef mixture over them and stir until the noodles are well coated.
7. Bake uncovered. Bake uncovered for 30 minutes, or until heated through and the center of the casserole reaches 165°F on a food thermometer.
8. Sprinkle and serve. Sprinkle with chopped parsley, if you like, and serve.
The Secret to a Creamy, Flavorful Stroganoff
A few small steps make the sauce creamy and full of flavor:
- Scrape up the browned bits. When the wine goes into the skillet, use a spatula to loosen the browned bits from the bottom. They flavor the sauce.
- Let the wine simmer. Three minutes with the mushrooms, onion and garlic before the creamy ingredients go in.
- Take it off the heat. Stir in the soup, sour cream and mustard with the skillet off the burner.
- Use sour cream that isn’t ice cold. It blends more smoothly when it’s closer to room temperature (just don’t leave it out for more than 2 hours). If it doesn’t melt in right away, keep stirring.
- Brown the mushrooms well. Cooking mushrooms until they release their water and turn golden concentrates their flavor.
- Coat every noodle. Stir the noodles and sauce together in the dish before baking.
What Is the Sauce in Beef Stroganoff Made Of?
In this baked version, it’s a can of mushroom soup, sour cream and Dijon, with white wine for depth. Stovetop stroganoffs usually build the sauce from butter, flour and beef broth with sour cream and a little Worcestershire sauce. For that style, see our ground beef stroganoff, made in one pot on the stove.
Common Mistakes to Avoid
- Overcooked noodles. Boil them a minute or two short of the package time, then drain well.
- Adding sour cream over high heat. Stir it in off the heat.
- Skipping the thermometer. Brown beef should read 160°F, and the finished casserole 165°F in the center.
- Leaving the fat in. Drain the beef before you build the sauce.
Variations
- Cheddar and peas: stir frozen peas into the sauce and top the casserole with shredded cheddar.
- More vegetables: add frozen carrots, corn or green beans.
- Cream cheese: use cream cheese and a splash of milk in the sauce.
- No Dijon: use yellow mustard, or leave it out.
- Worcestershire: a dash adds a savory depth.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. They keep 3 to 4 days.
Freezer: Leftovers can be frozen for 3 to 4 months, but creamy sauces can separate a little after thawing. Thaw in the refrigerator.
Reheating: Reheat covered on the stove, in the microwave or in the oven until it reaches 165°F. Don’t reheat leftovers in a slow cooker.
What to Serve With It
A green vegetable or a simple salad goes well with the creamy noodles. For more beef and noodle dinners, try homemade beef stroganoff with sirloin strips, beef Lombardi casserole, slow cooker Amish ground beef noodle casserole, slow cooker Amish beef and noodles or beef tips with mushroom gravy.
Frequently Asked Questions
What’s the secret to a flavorful stroganoff?
Brown the beef and mushrooms well, simmer the wine with the vegetables, scrape up the browned bits, and stir in the sour cream off the heat.
What is the sauce in beef stroganoff made of?
Here it’s condensed mushroom soup, sour cream, Dijon and a little white wine. Stovetop versions use beef broth thickened with flour and finished with sour cream.
What are some common mistakes when making beef stroganoff?
Overcooking the noodles, adding sour cream over high heat, and not checking the beef and casserole with a thermometer.
Can I freeze beef stroganoff casserole?
Yes, for 3 to 4 months, though the creamy sauce may separate a little. Thaw it in the refrigerator and reheat to 165°F.
Final Notes
Boil the noodles while the sauce simmers and it’s in the oven fast. If you try it with cheddar and peas, tell me in the comments how it turned out.
Baked Beef Stroganoff Casserole
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Ingredients
- 1 pound lean ground beef
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
- 8 ounces mushrooms sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1 can cream of mushroom soup 10 3/4 ounces
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 4 cups egg noodles cooked
- fresh parsley chopped; optional, for sprinkling on top
Instructions
- Heat the oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray.
- Put the ground beef in a large skillet and season it with the salt and black pepper. Brown it over medium-high heat, stirring to separate it, until it is no longer pink and reaches 160°F on a food thermometer. Drain the fat and set the beef aside.
- Heat the oil in the same skillet over medium-high heat. Add the mushrooms, onion and garlic and cook, stirring, for 2 minutes, or until the onion is tender.
- Add the white wine, reduce the heat to medium-low and simmer for 3 minutes.
- Take the skillet off the heat. Stir in the cream of mushroom soup, sour cream and Dijon mustard until well combined, then return the beef to the skillet.
- Put the cooked noodles in the prepared baking dish. Pour the beef mixture over them and stir until the noodles are well coated.
- Bake uncovered for 30 minutes, or until heated through and the center of the casserole reaches 165°F on a food thermometer.
- Sprinkle with chopped parsley, if you like, and serve.
