Creamy Beef Stroganoff Casserole
This Creamy Beef Stroganoff Casserole combines tender sliced beef, egg noodles, mushrooms, onion, a creamy sour cream and cream cheese sauce, and melted mozzarella for a rich and comforting casserole.
Equipment
- large skillet For browning the beef and preparing the sauce.
- baking dish For assembling and baking the casserole.
- large pot For cooking the egg noodles.
- wooden spoon For stirring the beef and sauce.
Ingredients
- 1.5 lb beef sirloin or chuck, thinly sliced against the grain
- 8 oz egg noodles, uncooked
- 8 oz cremini or button mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups beef broth, low sodium preferred
- 1 cup sour cream
- 4 oz cream cheese, softened
- 2 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
- salt and black pepper, to taste
Instructions
- Slice the beef thinly against the grain for tenderness.
- Brown the beef in batches to avoid overcrowding the pan, achieving deep caramelization.
- Remove the skillet from heat and cool the sauce before adding sour cream and cream cheese to prevent curdling.
- Use freshly shredded cheese for better melting and to avoid a waxy texture.
- Let the casserole rest for 5–10 minutes after baking to thicken the sauce and enhance flavors.
Notes
Brown the beef in batches for better caramelization. Cool the sauce before adding sour cream and cream cheese to help prevent curdling. Use freshly shredded cheese for better melting, and let the casserole rest for 5–10 minutes after baking.