This Easy Beef Stroganoff Casserole is the ultimate family-friendly comfort food—an ideal weeknight meal made with egg noodles and smothered in a rich, creamy mushroom sauce. Ready in about 30 minutes, it delivers classic stroganoff flavor without any canned soup.
If you love nostalgic, homemade meals, this casserole is for you. It captures the comforting taste of traditional beef stroganoff in a simple, one-dish format that families will enjoy. The sauce is made from scratch—no cream of mushroom soup—resulting in a creamy, savory coating for tender noodles and browned beef. This dish is versatile, straightforward, and forgiving, making it perfect for busy evenings or when you need a dependable crowd-pleaser.
Ingredients You’ll Need
- Egg noodles – Use a 12 oz package of egg noodles for the best texture and size for this casserole.
- Lean ground beef – One pound of lean ground beef provides traditional flavor; you can swap ground turkey or chicken if you prefer.
- Mushrooms – About 8 oz of sliced mushrooms; baby bella, cremini, or white button work well. Optional: add peas and carrots for more vegetables.
- Onion – One medium onion, chopped. White, yellow, or shallots can be used depending on preference.
- Garlic – Fresh garlic, minced (approximately 3 cloves). If needed, 1/2 teaspoon garlic powder can be substituted.
- Beef stock – Two cups of low-sodium beef stock to enhance the beef flavor. Broth or water with bouillon can be used in a pinch.
- Worcestershire sauce – Two tablespoons for depth and umami.
- Tomato paste – One tablespoon to add body and subtle tang to the sauce.
- Greek yogurt – 1/4 cup of full-fat plain Greek yogurt to make the sauce creamy; sour cream can be substituted.
- Cream cheese – 1/4 cup to enrich the sauce. If you prefer, increase the Greek yogurt instead of using cream cheese.
- Fresh herbs – Fresh thyme and chopped parsley for flavor and color.
- Seasonings – Salt (about 1 teaspoon) and black pepper (about 1/4 teaspoon) to taste.
How to Make Beef Stroganoff Casserole
- Preheat and prepare. Preheat your oven to 350°F (175°C). Chop the onion, mince the garlic, slice the mushrooms, and measure the thyme. Bring a large pot of water to a boil for the noodles.
- Brown the meat. In a large skillet over medium-high heat, brown 1 pound of lean ground beef until fully cooked and crumbled. Transfer the meat to a plate and set aside, leaving any flavorful browned bits in the pan.
- Cook the aromatics and mushrooms. Add a tablespoon of olive oil to the same skillet and sauté the chopped onion until translucent, about 2 minutes. Stir in the garlic and mushrooms and continue to cook until the mushrooms are tender, roughly 6–7 minutes. Return the cooked beef to the skillet and sprinkle in fresh thyme.
- Create the sauce and cook the noodles. Pour in 2 cups of low-sodium beef stock, add 2 tablespoons Worcestershire sauce and 1 tablespoon tomato paste. Season with salt and pepper and bring the mixture to a boil. Meanwhile, add the egg noodles to the boiling water and cook them for about 2 minutes less than the package directions (they will finish cooking in the oven).
- Finish the creamy sauce. Reduce the skillet to a simmer and stir in 1/4 cup cream cheese until melted and smooth. Remove the pan from the heat and mix in 1/4 cup full-fat plain Greek yogurt until combined.
- Assemble and bake. Drain the noodles and add them to a lightly sprayed 9×13 casserole dish. Pour the creamy beef and mushroom sauce over the noodles and toss to coat evenly. Cover the dish with foil and bake for 10–15 minutes, until heated through and bubbly. Garnish with chopped parsley before serving.
Can You Bake This Without Boiling the Noodles?
Yes. I tested this method and it works, though egg noodles may become softer than when par-cooked. To skip boiling, coat your casserole dish with nonstick spray and evenly layer the uncooked egg noodles across the bottom. Increase the beef stock to 4 cups so the noodles have enough liquid to cook. Pour the hot mushroom-beef sauce over the noodles, press them into the sauce, cover, and bake at 375°F (190°C) for 25–30 minutes. After baking, stir and check doneness; noodles will continue to soften as they rest.
Prepping and Storage
Store leftover casserole in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the oven until warmed through.
Freezer Notes
Egg noodles tend to change texture after freezing, so I recommend freezing the sauce separately. Thaw the sauce in the refrigerator, cook fresh noodles, combine, and bake when ready.
Notes
This recipe yields about six servings. For a lighter option, substitute ground turkey and use lower-fat dairy, but keep in mind the texture and richness will change. Fresh thyme and parsley really brighten the dish—use them if possible.
Nutrition (Per Serving)
Serving: 1/6th of recipe | Calories: 448 kcal | Carbohydrates: 45.2 g | Protein: 32 g | Fat: 13.1 g | Saturated Fat: 4.9 g | Sodium: 734 mg | Fiber: 3 g | Sugar: 5.8 g
If you try this Easy Beef Stroganoff Casserole, enjoy the cozy flavors and feel free to adapt the vegetables and protein to suit your family’s tastes.