"My grandma used to make this all the time but I haven't had it in years!! I still love it as much as I used to. Will definitely be serving this again!"

 

 Overview & Background

Beef Stroganoff (or Stroganov) is a Russian-origin dish of sautéed beef in a sauce of mustard, onions, and sour cream (or smetana). ويكيبيديا Over time, the recipe has spurred countless variations—chicken, pork, vegetarian, and indeed, casserole forms that combine the sauce with pasta and bake it for added comfort.

A stovetop stroganoff is quick and delicious, but turning it into a casserole lets you prepare ahead, feed a crowd, and get a crispy baked top. Many home cooks love a stroganoff casserole because it’s essentially one dish—meat, sauce, noodles—baked together with a crunchy topping.

Below is a recipe inspired by multiple sources (Amanda’s Cookin’, The English Kitchen, Betty Crocker, etc.) Amanda's Cookin'+2The English Kitchen+2 plus my own suggestions and tips.

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🧾 Ingredients (Serves ~6–8)

Here’s the ingredient list. You can scale proportions or substitute some items:

For the base / filling

• 12 oz (≈ 340 g) egg noodles (or wide pasta, mafalda, fettuccine, etc.) The English Kitchen+2Amanda's Cookin'+2

• 1 to 1½ lb (450–680 g) ground beef (80/20 or lean) or chopped cooked roast beef Amanda's Cookin'+2The English Kitchen+2

• 2 tablespoons butter (for sautéing)

• 1 medium onion, finely chopped

• 8 oz (≈ 225 g) mushrooms, sliced (white button, cremini, or a mix)

• 2 cloves garlic, minced

• 3–4 tablespoons all-purpose flour

• 2½ to 3 cups beef broth (or stock)

• 2 tablespoons Worcestershire sauce

• 1 teaspoon Dijon mustard (optional, for tang)

• Salt and freshly ground black pepper, to taste

• 1 to 1¼ cups sour cream

• (Optional) 1 can (10–11 oz) condensed cream of mushroom soup (for extra creaminess) The Cookin Chicks+2Just A Pinch Recipes+2

For the topping

• 1 cup (or more) fresh or shredded cheese (e.g. mozzarella, cheddar) Paula Deen Magazine -+2Amanda's Cookin'+2

• ½ cup dry bread crumbs or cracker crumbs (or panko)

• 1–2 tablespoons melted butter (to toss the crumbs)

• Fresh parsley or chives, chopped (for garnish)

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🛠️ Equipment You’ll Need

• Large pot (to cook pasta)

• Large skillet or sauté pan (for browning beef & building sauce)

• 9×13-inch (or similar) baking dish / casserole dish

• Mixing bowls, spatula, whisk

• Measuring cups & spoons

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🔄 Step-by-Step Instructions

Here’s how to bring it all together. You can break this into prep, assembly, bake, and finish.

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the egg noodles and cook them until just al dente (i.e. slightly under what the package indicates). This is important because they’ll continue cooking in the oven.

3. Drain and set aside. You can toss with a little butter or oil to prevent sticking.

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2. Brown the Beef & Vegetables

1. In a large skillet over medium heat, melt 1 tablespoon of butter (or use the full butter allowance later).

2. Add the ground beef, breaking it up, and cook until browned and no longer pink. Season lightly with salt and pepper. Drain off excess fat if needed.

3. Push the beef to the side (or remove temporarily), then in the same skillet melt remaining butter. Add onions and mushrooms; sauté until softened and golden (5–7 minutes).

4. Add garlic and sauté briefly (~30 seconds) until fragrant.

This builds flavor with browning and caramelization.

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3. Make the Sauce (Roux, Broth, etc.)

1. Sprinkle the flour over the beef/mushroom mix and stir well so everything is coated. Let cook for ~1 minute to eliminate raw flour taste.

2. Gradually pour in beef broth, stirring or whisking so lumps don’t form. Let it simmer until thickened a bit (~3–5 minutes).

3. Stir in Worcestershire sauce and Dijon mustard (if using).

4. Taste and adjust salt, pepper. (Remember sour cream and cream soup also bring richness and some salt.)

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4. Add Creaminess

1. Remove the skillet from heat. Stir in the sour cream (and the cream of mushroom soup if you're using it) until you have a smooth, creamy sauce.

2. Fold the cooked pasta into this sauce mixture, ensuring noodles are well coated and evenly mixed.

At this point you have your “filling” ready.

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5. Assemble the Casserole

1. Preheat your oven to 350°F to 375°F (175°C to 190°C). Many recipes use ~375°F. Kraft Heinz+2Amanda's Cookin'+2

2. Butter or spray a casserole dish.

3. Transfer the pasta + sauce mixture into the baking dish, spreading it evenly.

4. Combine the bread crumbs with melted butter; sprinkle over the top.

5. Top with shredded cheese over the whole surface (or part surface) — the cheese helps bind and get golden.

6. Optional: sprinkle chopped parsley for color.

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6. Bake

• Place the dish into the preheated oven and bake—uncovered—for about 20 to 25 minutes (some versions go longer, ~30 min) until the topping is golden, cheese is melted, and edges are bubbly. The English Kitchen+2Amanda's Cookin'+2

• After baking, let the casserole rest for ~5–10 minutes so it firms slightly (makes it easier to cut and serve).

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✅ Summary of Timing

Phase	Approx Time
Pasta boiling & draining	10 min
Browning beef & veggies	7–10 min
Sauce making & mixing	5–7 min
Assembly	5 min
Baking	20–25 min
Resting	5 min
Total	~45–55 min

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👩‍🍳 Tips & Tricks

• Don’t overcook pasta before baking — leave it a bit firm, since it will absorb sauce and soften in the oven.

• Use full-fat sour cream for best texture; using low-fat versions can lead to separation. The English Kitchen+1

• Mix cheese & breadcrumbs just before baking so topping stays crisp, not soggy.

• Make ahead friendly: You can assemble the casserole (without topping) a day in advance, refrigerate, then add topping and bake. The English Kitchen+1

• Adjust consistency: If your sauce seems too thick before assembling, thin with extra broth or milk. If too thin, let it simmer a bit to reduce.

• Variations in beef choice: Use ground beef for ease, or chopped leftover roast beef for more “classic” texture. Recipe Bridge+2Amanda's Cookin'+2

• Herbs & extras: Fresh herbs (thyme, parsley) add brightness. You can also stir in peas, spinach, or diced bell pepper for color and nutrition.

• Cheese choices: A blend of mozzarella + cheddar or a mild melting cheese works well. Avoid overly strong cheeses that overpower the stroganoff flavor.

• Oven temperature: If your oven runs hot, use 350°F; if cooler, 375°F is fine. Watch for the top getting too brown—cover briefly if needed.

• Avoid sour cream curdling: Mix sour cream off heat; don’t let the sauce boil vigorously after you add it.

• Serving size: Let it rest before cutting so it holds shape well.

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🌈 Variations & Customizations

Here are ideas to adapt or elevate the basic recipe:

1. Mushroom-forward version: Increase mushrooms; add a mix of cremini, shiitake, or wild mushrooms.

2. Beef & bacon version: Include cooked, chopped bacon for smoky depth.

3. Tie in herbs & wine: Add a splash of dry white wine when deglazing the pan before adding broth.

4. Spice it up: Add a pinch of smoked paprika, cayenne, or a dash of nutmeg for warmth.

5. Vegetarian version: Use meat substitutes (e.g., plant-based ground “beef”), vegetable broth, and extra mushrooms.

6. Gluten-free: Use gluten-free flour or cornstarch for thickening; use gluten-free pasta; gluten-free breadcrumbs.

7. Crunchy twist: Swap some breadcrumbs with crushed potato chips or cornflakes.

8. Creamier version: Stir in a little cream cheese or cream (or even Greek yogurt) before baking.

9. Cheesy crust: Sprinkle extra cheese on top to become crispy and golden.

10. One-dish slow-cooker adaptation: Brown beef & veggies on stovetop, then combine in slow cooker with pasta added later on high until warmed through.

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🍴 Serving Suggestions & Pairings

• Simple salad: A crisp green salad with vinaigrette offsets richness.

• Steamed vegetables: Broccoli, green beans, or peas are good companions.

• Crusty bread / garlic bread: To scoop up extra sauce.

• Pickles or tangy slaw: To contrast the creamy sauce.

• Wine pairing: A medium-bodied red (e.g. Merlot) or a crisp white (e.g. Chardonnay) depending on richness.

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🧩 Nutritional Notes & Adjustments

This dish is rich and calorie-dense due to the beef, creaminess, cheese, etc. Some ways to lighten it:

• Use leaner ground beef (e.g. 90/10)

• Reduce cheese or use lower-fat cheese

• Replace part of sour cream with Greek yogurt (stir in off heat)

• Increase vegetable proportion (mushrooms, onions, bell peppers)

• Use whole-wheat or lighter pasta

But keep in mind, moderation and balance with sides help.

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📖 Culinary & Historical Context

• Origins: Beef Stroganoff is tied to 19th-century Russia, combining sautéed beef strips and sour cream-based sauce. ويكيبيديا

• Adaptations: In American home cooking, the dish evolved—cream of mushroom soup, ground beef, casseroles, etc.—to make it more convenient.

• Popularity: Many mid-century American cookbooks incorporated casserole-style versions to suit family meals and potlucks (e.g. Betty Crocker’s “Beef Stroganoff Casserole”) BettyCrocker.com

• Global presence: Today, stroganoff variants exist worldwide, with local twists in Asia, Latin America, and beyond.

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🧪 Troubleshooting & FAQs

Problem	Likely Cause	Fix / Prevention
Sauce too thin	Not enough thickening or too much liquid	Simmer longer; add a bit more flour slurry or reduce liquid
Sauce too thick	Over-reduction	Thin with broth or a splash of milk
Sour cream curdles	Sauce boiled after adding	Add sour cream off heat; avoid boiling after
“Gummy” pasta	Pasta overcooked before baking	Under-cook pasta slightly (al dente)
Dry topping	Not enough butter or cheese	Use adequate butter in crumbs and enough cheese
Uneven browning	Top too thick, oven hot spots	Rotate pan; broil briefly if needed

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✅ Final Recipe Recap (Printed Version)

Beef Stroganoff Casserole
Makes ~6–8 servings

Ingredients

• 12 oz egg noodles

• 1 to 1½ lb ground beef (or chopped roast)

• 2 tbsp butter

• 1 medium onion, chopped

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 3–4 tbsp all-purpose flour

• 2½ to 3 cups beef broth

• 2 tbsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• Salt & pepper to taste

• 1 to 1¼ cups sour cream

• (Optional) 1 can condensed cream of mushroom soup

Topping

• 1 cup shredded cheese (mozzarella/cheddar)

• ½ cup breadcrumbs

• 1–2 tbsp melted butter

• Fresh parsley or chives

Directions

1. Preheat oven to 350–375°F (175–190°C).

2. Boil noodles until just al dente. Drain and set aside.

3. In a skillet, brown beef; drain fat if needed.

4. Sauté onion + mushrooms in butter until softened. Add garlic briefly.

5. Sprinkle flour over mixture and cook ~1 minute.

6. Gradually stir in beef broth, simmer until thickened.

7. Add Worcestershire, mustard, salt/pepper. Remove from heat.

8. Stir in sour cream (and cream soup if using).

9. Fold noodles into sauce mixture.

10. Transfer to casserole dish.

11. Toss breadcrumbs with melted butter and sprinkle over top. Add cheese.

12. Bake uncovered 20–25 minutes until bubbly and golden.

13. Let rest 5–10 minutes before serving.

14. Garnish with fresh herbs and serve.

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🎯 Final Notes & Encouragement

This Beef Stroganoff Casserole brings together the creamy, savory sauce of stroganoff and the ease of baked pasta. It’s a heartwarming, satisfying meal—great for feeding a family, potlucks, or having leftovers for the next day.

Feel free to experiment: more mushrooms, a splash of wine, a mix of cheeses, extra herbs. The recipe is forgiving, and creative touches often yield delicious results.

Would you like me to send you a printable version (PDF) or a version scaled up or down? Or maybe a variant (e.g. gluten-free, slow-cooker) to try?