The retro favorite- Beef Stroganoff- in casserole form. Because everything is better in casserole form right?
Creamy egg noodles, chunks of seared sirloin steak, plus lots of mushrooms make this winter comfort food you’ll want a second helping of.
Packed With Flavor
All of the flavors of Beef Stroganoff are here including the richness of lots of sour cream.
Plus I like to add a little fresh thyme or rosemary for flavor. Either one works well in this casserole.
I also add a touch of Dijon mustard to heighten the flavor some.
Add Some Cheese
As a bonus, there’s melted mozzarella cheese on top, which you don’t typically have with Beef Stroganoff. But it’s practically mandatory for a casserole to have cheese. 🙂
If you wanted to add even more flavor to this casserole, you could add some of those canned French Fried Onions on top. You know, the ones you put on green bean casserole.
Beef Stroganoff Casserole Serves A Large Family
This casserole will feed quite a few people so if you’re a family of four, you should have plenty of leftovers for a second meal. Especially if you serve a salad and bread with it.
Try These Other Stroganoff Recipes
- Ground Beef Stroganoff– so economical but every bit as delicious.
- Pork Stroganoff– something a little different.
- Slow Cooker Beef Stroganoff
- 2 tablespoons butter, divided
- 1 tablespoon Vegetable oil
- 1 1/2- pounds sirloin tip, cut into bite-sized pieces
- 1 (8-ounce) package mushrooms, sliced
- 3 garlic cloves, minced
- 2 teaspoons fresh chopped thyme OR rosemary
- 1 (10.5-ounce) can beef consomme
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 ounces cream cheese, cut into chunks
- 1 (12-ounce) package egg noodles, cooked
- 1 1/2 cups sour cream
- 2 green onions, sliced
- salt and pepper
- 1 cup shredded mozzarella cheese
- Heat 1 tablespoon butter and Vegetable oil in a large pan over medium-high heat. Season steak with salt and pepper and add to pan. Cook until seared on all sides. (Note: You do not need to cook the meat through. It will cook more in the oven.)
- Place sirloin in a large bowl and set aside.
- Add remaining butter to pan and cook mushrooms until browned. Add to bowl with sirloin
- Add garlic and herbs to pan and cook in whatever juices are left in the pan for 30 seconds.
- Add beef consomme, cream of mushroom soup, Worcestershire sauce, and Dijon mustard to pan and bring to a simmer.
- Add cream cheese and stir until melted. Pour mixture into bowl with steak and mushrooms.
- Add egg noodles, sour cream, and green onions and stir to combine everything.
- Season to taste with salt and pepper.
- Transfer to a greased casserole dish. Cover with aluminum foil and bake in a 350 degree oven for 25 minutes.
- Remove foil, sprinkle mozzarella cheese on top and bake uncovered for 10 to 15 minutes.
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Originally published January 19, 2016.
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