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!
Do you guys ever just crave those classic, comforting homemade meals you grew up eating? Well, I promise you will LOVE this Easy Beef Stroganoff Casserole. Growing up, my Grandma would always make the most delicious meatball stroganoff, but it definitely required a lot more steps and I’m pretty certain she used canned gravy. This casserole is made completely from scratch and gives you all those classic flavors you love in one simple dish!
I mean who doesn’t love a good noodle casserole?? This meal is perfect for those busy families who need an easy weeknight dinner that even the pickiest of eaters will love! Oh, and let’s talk about this sauce. It’s thick and creamy, super flavorful, and tastes absolutely incredible when tossed with the noodles.
Ingredients You’ll Need
- egg noodles – I used Light ‘n Fluffy® Homestyle 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.
- 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 – flavor, flavor, 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.
- 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. You’ll want to preheat your 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 until browned and crumbled. Transfer the cooked ground beef to a plate and keep the heat on the skillet. We’re going to cook the onion and mushrooms in the same pan!
- 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 everything 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. Pour the creamy sauce over top and mix well, making sure all the noodles are completely coated. Cover with foil and bake in the oven for about 10 to 15 minutes, until hot and bubbly. Garnish with fresh parsley and enjoy!
Can You Bake this Without Boiling the Noodles?
So I actually tested this recipe both ways, and the answer is YES you can! However, the noodles (while flavorful) came out a bit too mushy for my liking. The only step you are really skipping is just boiling the noodles, so if saving a few dishes is important to you, here is how you can make it: simply spray your casserole dish with a little nonstick spray and layer the uncooked egg noodles evenly on the bottom of your dish. Then the recipe is exactly the same except instead of using 2 cups of beef stock, you’ll want to use 4 cups.
Once your mushroom sauce is ready, pour it all over the noodles (making sure to coat them completely) and press the noodles down into sauce. Cover and bake at 375 degrees F for about 25 to 30 minutes, remove and give it a good stir. If the noodles are a bit al dente, remember that once you remove the casserole the noodles will continue to soak up the sauce so they will soften up. And that’s how you make this casserole without boiling the noodles!
Is this Freezer-Friendly?
While I love a good freezer meal, unfortunately I have found that in general, egg noodles just don’t hold up well after being frozen and thawed out, BUT you can easily freeze this sauce! Then when you are ready to make the casserole, thaw the sauce out in your fridge, boil the noodles, toss together and bake in the oven. Easy peasy!
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More Casserole Recipes You’ll Love
- Baked Spaghetti Squash Casserole
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- Baked Spaghetti Squash Casserole
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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.
Do you think this recipe would work if it is prepped a day ahead up to baking step and bake it the next evening?
I would recommend keeping the noodles separated from the sauce until right before baking so that they don’t soak it all up and potentially become too soft and mushy, but you can make everything else ahead of time! Then just combine everything in a casserole dish right before baking 🙂
Do you think this would work with stew beef instead of ground?
I bet that would taste amazing!
I think I will leave out the meat and double or triple the mushrooms!
I made this last night and it was so good! Love your ideas.