Beef Stroganoff Casserole

Dig in to a pan of this tasty Beef Stroganoff Casserole for dinner!  Loaded with ground beef, noodles, fresh sliced mushrooms, and a creamy beefy sauce, it's also loaded with great flavor the whole family will love.

  • 1 (14.5 oz.) can beef broth
  • 1 (8 oz.) can tomato sauce
  • 1 c. shredded mozzarella cheese
  • 1 c. sour cream
  • 1 clove garlic, minced
  • 1 T. all-purpose flour
  • 1 to 1 ½ lb. ground beef
  • 1 tsp. salt
  • 1/2 c. chopped onion
  • 1/4 c. Burgundy, other dry red wine, OR red cooking wine
  • 1/4 tsp. pepper
  • 10 oz. egg noodles
  • 3 T. butter
  • 8 oz. sliced fresh mushrooms

  • 1 T. butter, melted
  • 1 T. chopped fresh parsley
  • 1/3 c. Panko bread crumbs
  • 1/3 c. grated or shredded Parmesan cheese

Beef Stroganoff Casserole

  1. Cook noodles according to package directions. Drain and set aside.
  2. In a large saucepan, melt 3 tablespoons butter over medium to medium-high heat. Add onion and garlic and saute until limp, about 2 to 3 minutes. Add ground beef and mushrooms. Cook, stirring frequently, until ground beef is browned.
  3. Remove pan from heat. Stir in flour.
  4. Return pan to heat. Stir in tomato sauce, Burgundy/red wine, beef broth, salt, and pepper. Bring a boil; reduce heat and simmer, uncovered, for 10 minutes.
  5. Stir in sour cream and mozzarella cheese. Toss ground beef mixture with the cooked noodles.
  6. Spoon into a greased 2-quart casserole dish.
  7. For the topping, combine 1 tablespoon melted butter, Panko bread crumbs, Parmesan, and chopped parsley in a small bowl. Toss together with a fork. Sprinkle evenly over the top of the noodle mixture.
  8. Bake at 350℉ for 25 – 30 minutes until heated through and bubbly.

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