A comforting Beef Stroganoff Casserole combining ground beef, mushrooms, sour cream, and egg noodles baked to perfection with a crispy fried onion topping.
Total Time:45 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 pound ground beef
1 medium onion, chopped
2 cups mushrooms, sliced
2 cups cooked egg noodles
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 cup fried onions (for topping)
Instructions
Preheat Oven. Preheat the oven to 350°F (175°C) to prepare for baking the casserole.
Cook Beef and Onions. In a skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and onions are soft; drain excess fat to avoid greasiness.
Add Mushrooms and Combine Sauces. Stir in the sliced mushrooms and cook until softened. Then mix in the cream of mushroom soup, sour cream, Worcestershire sauce, salt, and pepper, creating a creamy sauce.
Mix with Noodles. In a large bowl, combine the beef and mushroom mixture with the cooked egg noodles, ensuring even coating.
Assemble in Baking Dish. Transfer the combined mixture to a greased baking dish, spreading it evenly for consistent cooking.
Top and Bake. Sprinkle the fried onions evenly over the casserole. Bake in the preheated oven for 30 minutes until heated through, bubbly, and the topping is crispy.
Notes
Use large egg noodles for a traditional stroganoff texture.
Drain excess fat from the beef to prevent a greasy casserole.
Add extra Worcestershire sauce for more depth of flavor if desired.
Fried onions add a crunchy texture contrast; substitute with breadcrumbs for a different topping.
This casserole can be reheated in the oven or microwave for leftovers.
