Beef Stroganoff Casserole Recipe

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 674kcal

Author: Becky Hardin | The Cookie Rookie

Beef stroganoff casserole is a delicious weeknight dinner that everyone will love. Everything tastes better in casserole form if you ask me!

Preheat oven to 350°F and spray a 3-quart casserole dish with nonstick spray. Set aside.
Brown the ground chuck in a large skillet. Drain and add the diced onion and mushrooms, cooking until the onions are translucent. Add the minced garlic and cook for 30 seconds, until the garlic blooms.
2 pounds ground chuck, 1 sweet yellow onion, 8 ounces cremini mushrooms, 2 cloves garlic
Sprinkle the flour over the vegetables and cook, stirring continuously, for 2 minutes.
2 tablespoons all-purpose flour
Pour in the chicken and beef broths and scrape the bottom of the pan to release the flavorful pieces stuck to the pan.
1½ cups low-sodium chicken broth, 1½ cups low-sodium beef broth
Add the sour cream, ranch dressing, salt, and pepper. Stir well.
½ cup sour cream, ½ cup ranch dressing, ½ teaspoon kosher salt, 1 teaspoon ground black pepper
Add egg noodles and stir well.
8 ounces cooked egg noodles
Pour mixture into prepared casserole dish.
In a small bowl, mix together the panko breadcrumbs, melted butter, and chopped parsley. Sprinkle the breadcrumb mixture over the stroganoff.
1 cup Panko breadcrumbs, 2 tablespoons unsalted butter, 1 tablespoon chopped fresh parsley
Bake 30 minutes, or until hot and bubbly.
Remove from oven and cool on a cooling rack 10 minutes before serving.

For a lighter and healthier swap, opt for low-fat sour cream or plain Greek yogurt.

Storage: Store beef stroganoff casserole tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.