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Ground Beef Stroganoff Casserole

Ground beef stroganoff casserole with tender egg noodles and a silky sour cream sauce, baked until bubbly under melted mozzarella. Browned ground beef, sautéed mushrooms, and simmered beef broth create a rich, savory filling that turns golden in the oven.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

egg noodles
  • 1 lb wide egg noodles, cooked
ground beef
  • 1 lb ground beef
mushrooms
  • 8 oz button mushrooms, sliced
onion
  • 1 cup chopped onion
thyme
  • 0.5 tsp dried thyme
beef broth
  • 1 cup beef broth
tomato paste
  • 1 tbsp tomato paste
sour cream
  • 8 oz sour cream
seasoning
  • 1 Salt and pepper, to taste Add to taste.
cheese
  • 2 cup shredded mozzarella cheese

Equipment

  • 1 sheet pan

Method
 

Prep and oven setup
  1. Preheat the oven to 375F and grease a 9x13-inch casserole dish.
  2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
Make the stroganoff filling
  1. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, about 8-10 minutes.
  2. Stir in the mushrooms, onion, and thyme, cooking until the onion is tender, about 5-7 minutes.
  3. Add the beef broth and tomato paste, simmering for a few minutes, then stir in the sour cream off the heat.
  4. Season with salt and pepper, then fold in the cooked noodles.
Assemble and bake
  1. Transfer the noodle mixture to the prepared dish, top with mozzarella cheese, cover with foil, and bake for 15 minutes.
  2. Remove the foil and bake another 5-8 minutes until bubbly and golden.

Notes

For the smoothest sauce, keep the heat off when you stir in the sour cream so it doesn’t split. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven or microwave until hot. Freezing works best unbaked (freeze assembled, covered) for up to 2 months—bake from frozen at 375F until bubbly. For a dairy-light option, use low-fat sour cream and part-skim mozzarella.