Beef Stroganoff Casserole

This Straightforward Beef Stroganoff Casserole is the ultimate family-friendly comfort food! The reliable weeknight meal made with egg noodles and smothered in the most satisfying silky mushroom sauce in just 30 minutes!

This Straightforward Beef Stroganoff Casserole is everything you keep about classic beef stroganoff in an straightforward, family-friendly baked casserole! Tender egg noodles are tossed with lean ground beef, sautéed mushrooms, onions, garlic, and a rich, silky sauce made with beef broth, cream cheese, Greek yogurt, and a splash of Worcestershire sauce for that signature savory flavor. It is cozy co

Unlike classic beef stroganoff recipes, this casserole comes together with simple pantry ingredients and finishes in the oven for a bubbly, comforting meal everyone will request again and again. No cream of mushroom soup in this version. You can also check out the skillet version of this beef stroganoff recipe!

What goes in

• 12 ounces package egg noodles
• 1 pound lean ground beef, or ground turkey
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces baby bella mushrooms, sliced
• 1 tablespoon fresh thyme
• 2 cups low-sodium beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cream cheese
• 1/4 cup plain Greek yogurt, use full-fat
• Chopped parsley, as garnish

How it comes together

1. Preheat oven to 350 degrees F.
2. Fill a large pot with water and bring it to a boil. While the water is heating up, add the ground beef to a large skillet on a lively burner and cook until browned and crumbled. Transfer the cooked beef to a plate, setting it aside.
3. Drizzle olive oil in the same skillet you cooked the ground beef and sauté the onions until translucent, about 2 minutes. Add the garlic and mushrooms and continuing cooking until mushrooms are cooked, about 7 more minutes. Add the cooked ground beef back into the pan and sprinkle in the fresh thyme, giving everything a good stir.
4. Pour in the beef stock, Worcestershire sauce, tomato paste, and season with salt and pepper. Mix well and bring to a boil. You can also add your egg noodles to the boiling water, cooking for 2 minutes less than the package instructions.
5. Once the sauce starts to boil, turn the heat down to a simmer and mix in the cream cheese until melted and incorporated. Turn the heat off and mix in the Greek yogurt.
6. Drain the semi-cooked noodles and add them to a 9×13 casserole dish. Pour the silky sauce over top of the noodles and mix well, making sure all the noodles are completely coated. Cover with foil and bake for about 10 to 15 minutes, until hot and bubbly. Garnish with fresh parsley and enjoy!

Keep in mind

*This casserole will last in a sealed airtight container for 3 to 4 days in the fridge.