This Easy Beef Stroganoff Casserole is the ultimate family-friendly comfort food! The perfect weeknight meal made with egg noodles and smothered in the most delicious creamy mushroom sauce in just 30 minutes!
This Easy Beef Stroganoff Casserole is everything you love about classic beef stroganoff in an easy, family-friendly baked casserole! Tender egg noodles are tossed with lean ground beef, sautéed mushrooms, onions, garlic, and a rich, creamy sauce made with beef broth, cream cheese, Greek yogurt, and a splash of Worcestershire sauce for that signature savory flavor. It’s cozy comfort food made a little lighter and makes the perfect weeknight dinner the whole family will love.
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 my skillet version of this beef stroganoff recipe!
Why You’ll Love This
- Rich and creamy – savory ground beef and tender egg noodles all simmered together in a rich and creamy mushroom sauce that is full of flavor!
- Lightened-up – this version of beef stroganoff is lightened-up with Greek yogurt instead of sour cream, but still has all those classic flavors you love.
- Customizable – switch up the protein, add in more veggies, or swap out the egg noodles and serve over brown rice, mashed potatoes or noodles of choice.
- Great for meal prep – leftovers last up to 3 or 4 days and taste even better as the flavors marinate making this a great recipe for meal prep.
Ingredients You’ll Need
- egg noodles – I used wide egg noodles for this casserole because of their texture, flavor and they just so happen to be the perfect size for this type of recipe.
- ground beef – I used lean ground beef because I really wanted that classic beef stroganoff meal, but you could easily swap out the beef for ground turkey or even ground chicken. Pro tip: use the leanest ground beef possible to avoid having to drain all that excess fat!
- mushrooms – I personally love baby bella mushrooms, but you could use cremini or white button mushrooms in this. You could also add in some peas and carrots so this dish is more veggie forward.
- onion – I love the mild flavor of white onions, but you could use a yellow onion, shallots or even green onions in this recipe.
- garlic – fresh garlic is always best! If you don’t have fresh garlic, feel free to substitute with a 1/2 teaspoon of garlic powder.
- beef stock – I used low-sodium beef stock which I really think enhances the beef flavor in this recipe. If you don’t have beef stock on hand, you could use either beef broth, vegetable broth, or simply use water and mix in some beef bouillon.
- worcestershire sauce – a must-have ingredient that gives authentic stroganoff its savory, umami flavor.
- tomato paste – I love the added flavor and body this gives while also helping to thicken the sauce a bit.
- Greek yogurt – this makes the sauce nice and creamy! It’s also higher in protein and lower in fat than sour cream, but if you don’t have Greek yogurt on hand, sour cream is a great substitute and is what is typically used in beef stroganoff recipes.
- cream cheese – this makes the sauce even creamier and adds even more flavor! If you don’t want to add cream cheese, feel free to double the Greek yogurt. You could also add in a little mozzarella cheese as well.
- fresh herbs – I LOVE fresh thyme in this dish and I really think it takes the flavor to a whole other level. Not only does everything taste better, but adding fresh herbs like thyme and parsley add some much-needed color to this dish!
How to Make Beef Stroganoff Casserole
- Preheat and prep. Preheat the oven to 350 degrees F and chop up the onion, garlic, mushrooms and fresh thyme. Set those aside and you’re ready to get started cooking.
- Boil water and brown meat. Fill a large pot with water and bring it to a boil on the stove. While the water is coming to a boil, add the ground beef to a large skillet and cook over medium-high heat until browned and crumbled. Transfer the cooked ground beef to a plate and keep the heat on the skillet.
- Make the mushroom sauce. In the same skillet you used to brown the meat, drizzle a little olive oil and sauté the onions, garlic and mushrooms until onions are translucent and mushrooms are cooked. Add in the cooked ground beef, sprinkle in the fresh thyme and give the mixture a good stir. Pour in the beef stock, Worcestershire sauce, tomato paste, and season with salt and pepper and bring to a boil. Meanwhile this is a good time to add the egg noodles to the boiling water. (Note: you don’t want to cook the noodles all the way since they’ll continue to cook in the oven so cook 2 minutes less than what the package instructions say.)
- Let’s make it creamy! Once you’ve added the noodles to the boiling water, mix the cream cheese with the sauce and continue cooking until all incorporated. Turn the heat off and mix in the Greek yogurt.
- Assemble casserole and bake. Drain the semi-cooked noodles and add them to the casserole dish coated in cooking spray. Pour the creamy stroganoff sauce over top and mix well, making sure all the noodles are completely coated. Cover with aluminum foil and bake in the oven for about 10 to 15 minutes, until hot and bubbly. Garnish with fresh parsley and serve with a side salad!
Tips for the Best Beef Stroganoff Casserole
- Don’t overcook the noodles – they should be slightly undercooked before baking so they don’t become mushy.
- Brown the mushrooms well – let them cook until most of their moisture evaporates for the best flavor.
- Use full-fat Greek yogurt – it creates the creamiest sauce and is less likely to curdle in this ground beef stroganoff casserole.
- Remove the pan from the heat before adding the yogurt – this helps keep the sauce silky smooth.
- Taste before baking – adjust the salt, pepper, or Worcestershire sauce if needed.
- Fresh thyme makes a difference – it adds a subtle depth that pairs perfectly with mushrooms and beef.
- Let the casserole rest for about 5 minutes before serving so the sauce thickens slightly.
Frequently Asked Questions
Absolutely! Assemble the casserole up to one day in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed.
Yes! Assemble the casserole but don’t bake it. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Definitely! Ground turkey makes a lighter version while still being delicious.
Adding yogurt over high heat can cause it to separate. Stirring it in after removing the skillet from the heat keeps the sauce smooth and creamy.
Of course. Simply leave them out if your family isn’t a fan. The casserole will still be creamy and flavorful.
The casserole should be hot throughout, bubbling around the edges, and the noodles should be tender.
I wouldn’t recommend it. This recipe was developed using slightly undercooked egg noodles, which finish cooking in the oven. Using dry noodles would require significantly more liquid and a longer baking time, so the casserole won’t turn out the same. Cooking the noodles a couple minutes shy of al dente gives you the best texture every time.
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Prepping and Storage
- To Store – leftovers will last up to 3 to 4 days in the refrigerator stored in a sealed, airtight container. To reheat, warm individual servings in the microwave until heated through, or reheat the entire casserole covered in a 350°F oven for about 20 minutes.
- To Freeze – you can freeze this casserole baked or unbaked for up to 3 months. Just make sure the casserole has cooled completely before storing. Thaw overnight before reheating or baking.
More Casserole Recipes You’ll Love
- Baked Spaghetti Squash Casserole
- Creamy Lemon Chicken, Broccoli & Rice Casserole
- Cheesy Keto Meatball Casserole
- Baked Spaghetti Squash Casserole
- Cheesy Caprese Chicken & Quinoa Casserole
More Comfort Food Recipes You’ll Love
- Healthy Baked Ziti
- Healthy Turkey Shepherd’s Pie
- Healthy Chicken Enchiladas
- Classic Beef Stew
- Veggie and Cheese Stuffed Shells
- Marry Me Chicken and Gnocchi
Hope you all enjoy this Healthy Beef Stroganoff Casserole and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy Beef Stroganoff Casserole
Ingredients
- 12 oz package egg noodles
- 1 lb lean ground beef, or ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz 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
Instructions
- Preheat oven to 350 degrees F.
- 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 medium-high heat and cook until browned and crumbled. Transfer the cooked beef to a plate, setting it aside.
- 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.
- 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.
- 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.
- Drain the semi-cooked noodles and add them to a 9×13 casserole dish. Pour the creamy 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it without mushrooms. Flavor was light but nice. The sauce barely wet the noodles. Because of that, I didn’t bake this dish or it would have become completely dry. Had to add a pack of low sodium brown gravy.