beef stroganoff casserole

This Dump-and-Bake Beef Stroganoff Casserole is a simplified, shortcut version of the classic favorite -- and you don't even have to boil the pasta!&nbsp;

Dump-and-Bake Beef Stroganoff Casserole

less-sodium beef broth

Worcestershire sauce

sour cream

egg noodles

onion

mushrooms

garlic

breadcrumbs

butter

fresh parsley

Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.

In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.

Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

In a small bowl, mix together breadcrumbs and melted butter. Sprinkle breadcrumbs over casserole and bake, uncovered, for 10 more minutes (or until topping is golden brown and pasta is tender).

Garnish with fresh parsley, if desired.

This Chicken Bacon Ranch Pasta is an easy dinner idea that you can make on the stovetop or bake as a casserole! You’ll love the cheesy, creamy pasta with seasoned bites of chicken and crispy bacon.

Chicken Bacon Ranch Pasta

cheddar cheese (shredded)

bacon

Salt/Pepper (to taste)

onion powder

Italian seasoning

chicken breasts

pasta

flour

garlic (minced)

half and half

dry ranch dressing seasoning mix

Cook the bacon in a large skillet over low heat (low and slow is best for bacon). Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean. Roughly chop the bacon once cooled.

Cook the Bacon

Cut the chicken breasts into thinner slices, 2-3 slices each. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.

Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.

Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.

Prepare the Chicken

Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.

Boil the Pasta

Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.

Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.

Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)

Make the Sauce

Add the pasta to the skillet and use a silicone spatula to carefully combine with the sauce. Add the chicken and allow it to heat back up a bit. Garnish with bacon or stir it right into the sauce and serve!

Combine the Pasta/Chicken/Bacon

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Beef stroganoff casserole is a hearty weeknight dinner the whole family will love thanks to its rich flavors and creamy sauce.

Beef Stroganoff Casserole

oz egg noodles

lbs ground beef (80/20)

Tbsp butter

white onion (finely chopped, about 1 cup)

Tbsp all-purpose flour

beef stock (or broth)

Dijon mustard

salt and pepper (to taste)

parsley (for garnish)

Bring a pot of water to a boil and add the egg noodles. Cook to package instructions. Drain of water and add to casserole dish.

In a 12 inch skillet over medium heat, brown the ground beef. Drain of excess grease and set aside cooked burger.

To the skillet add 2 Tablespoons of butter, mushrooms, onion, and 1/2 teaspoon salt. Saute over medium heat until golden brown, stirring occasionally for about 5 minutes. Add the minced garlic and stir another 30 seconds.

Dust vegetables in the skillet with flour and stir, covering all the vegetables. Slowly pour in the beef stock to create a roux. Bring to a simmer and let thicken, about 5 minutes.

Stir in the Worcestershire sauce, Dijon, ground beef, salt and pepper to taste. Remove from heat and stir in the sour cream. Pour stroganoff on top of the egg noodles in the casserole dish, stirring slightly to ensure all noodles are covered.

In a microwave bowl, melt the remaining butter. Add the breadcrumbs and toss until coated. Sprinkle evenly on top of the stroganoff. Bake at 375F for 25 minutes, until contents are bubbly and topping is golden.

Garnish with parsely and serve.

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Everyone's favorite retro meal, beef stroganoff, now in casserole form with this easy recipe!

beef

sweet onion,

garlic, chopped

tomato sauce

small curd cottage cheese

cream cheese,

black pepper

cheddar cheese (I like the Cabot brand!)

Preheat oven to 350 and spray a 2 quart casserole with cooking spray.

Cook up the egg noodles according to package directions (usually around 8 minutes).

Sauté beef, onions and garlic in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.

Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It&#8217;s okay if the cream cheese isn&#8217;t fully melted&#8230;a few chunks are good!

Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.

Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!

Hi, Kate~

We love this recipe. Just wondering if you've ever tried freezing it? Or should I maybe just make the sauce and freeze that, then add the noodles and assemble the casserole later? 

Thank you,
Mindy

Kate, When I got the recipe I hadn't made it yet, but when I did. It was to die for. I passed it along to my former mother-in-law and my oldest son and shared it with my neighbors.. Now. If you are going to make Beef Stroganoff. Then this is surely the way to make it. I hope anyone that is looking for a recipe for Beef Stroganoof goes for this one.

I made this last night. It’s delicious! It easy to make. I made it ahead of time and heated it up when it was time for dinner. Perfection!

I don’t like mushrooms either, but my husband loves stroganoff so this recipe was perfect! It came out great!

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Everyone’s favorite retro meal, beef stroganoff, now in casserole form. This easy recipe for beef stroganoff casserole will have them asking for seconds!

This Ground Beef Stroganoff recipe is easy to make from scratch right on the stove top or as an oven-baked casserole. Frozen vegetables make an easy addition with no need for mushrooms!

Ground Beef Stroganoff

beef (I use 85% lean)

onion (finely diced)

Tablespoons butter

Tablespoons flour

beef broth

sour cream (close to room temperature)

Worcestershire Sauce (can sub low sodium soy sauce)

peas

egg noodles (uncooked)

Parsley (to garnish)

Measure out ingredients prior to beginning.Place the sour cream near the stove while you cook. It will melt better into the sauce if it&#39;s closer to room temperature.If possible, shred the cheese from a block (it melts much better than from a bag).Preheat oven to 375°.

Prep Work:

Season the ground beef with salt and pepper. Cook and crumble it on medium-high heat for 2 minutes. Add the onions and cook until the ground beef is cooked through, about 3 more minutes.

Drain any grease, then add the garlic and cook for 1-2 minutes.

Stir in the butter until melted. Sprinkle on the flour and mix to incorporate. Cook for 2 minutes or until you can no longer smell flour.

Add the beef broth in splashes, stirring continuously. Don&#039;t add too much at once. Use a silicone spatula to clean the &quot;fond&quot; from the pan, this will give the sauce plenty of flavor.

Bring to a boil, then reduce heat to low. Add in the sour cream, Worcestershire sauce, mustard, frozen peas, and *half* of the cheese. If the sour cream doesn&#39;t melt well right away, it will eventually incorporate into the sauce, stirring will help.

Let the sauce simmer on low while you boil the pasta for 1 minute less than al dente (refer to package for time). Drain and add the pasta to the sauce. Stir to combine.

If your skillet is not oven safe, transfer it to a lightly greased 9 x 13-inch casserole dish.

Top with remaining cheese. Cover and bake for 20 minutes. Sprinkle with fresh parsley and serve!

Note: To cook fully on the stovetop, boil noodles for full amount of time, add to the sauce, top with cheese, and cover the pot until the cheese is melted.

Proceed with Stroganoff

I have made this recipe 5 times, follow every instruction (which, by the way are wonderful instructions!) and WOW, incredible every time. Thank you for sharing your recipes. I never leave reviews and I felt the need to for this one. Thank you!

Delicious way to utilize ground beef.  I omitted the shredded cheese and just cooked it on the stove and it was delicious.  

Definitely going into our dinner rotation.

I made your recipe on the stovetop, since it's hot out and I didn't want to heat up the oven.  I used regular mustard, and made my own beef broth from bullion cubes and water. I was a little worried, since no one in the house, besides myself, is a mustard eater, but it turned out really good!  Everyone, including my very picky 22 yr old, loved it!  Thank you for sharing your simple, but very tasty recipe!

Loved the recipe and the directions so easy to follow!

Outstanding! Really easy and delicious recipe, I do add more herbs &amp; a combo of Mexican cheese including cheddar. The resident culinary critic loves it, - that’s my wife. You should see her boil water.. it’s awesome! 
Thanks so much 

I made this for my family today. DELICIOUS and easy to make! Thank you 😊 

Made this tonight for dinner (left out the cheese) and the flavor was great. It was so easy for a weeknight meal and my kids liked it.

This is a hearty, comforting dish. My mom made a simpler version of it when I was young. I followed this recipe fairly closely but I don't eat beef so I used ground turkey instead. I added some smoked paprika to the sauce portion to give it a little kick.  Rotini was in my cupboard so I used that in place of the egg noodles. There are plenty of leftovers so I will share with my neighbor. Thanks for posting another easy delicious recipe. I'll definitely look forward to making it again!

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This beef stroganoff casserole recipe is an easy, make-ahead dinner that gives you the convenience of using ground beef! It's 100% homemade with no canned soup, just simple ingredients including beef broth, sour cream, and savory cheese!

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