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Are you searching for satisfying dinner ideas that won’t leave you exhausted after a long day? This Beef Stroganoff Casserole is about to become your new favorite go-to meal. Combining tender beef chuck, savory mushrooms, and perfectly cooked egg noodles in a rich, creamy sauce, this one-dish wonder delivers restaurant-quality flavor with minimal effort. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this hearty casserole checks all the boxes for easy weeknight dinners.
Table of Contents
Why You’ll Love This Beef Stroganoff Casserole
Traditional beef stroganoff requires constant stirring and precise timing, but this casserole version simplifies everything while delivering the same incredible flavors you crave. The beef becomes fork-tender during its slow bake in the oven, while the mushrooms and onions infuse the dish with deep, savory notes. The addition of egg noodles transforms this into a complete meal that satisfies even the pickiest eaters.
This recipe is perfect for:
- Busy families seeking kid friendly dinners
- Budget-conscious cooks looking for cheap dinners for a family
- Meal preppers who want delicious leftovers
- Comfort food lovers craving hearty supper ideas
- Beginner cooks needing foolproof dinner dishes
Ingredients You’ll Need
For the Beef
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ⅓ cup | For dredging and coating |
| Garlic powder | ½ teaspoon | Adds aromatic depth |
| Salt | ½ teaspoon | Enhances all flavors |
| Black pepper | ½ teaspoon | Provides gentle heat |
| Paprika | ½ teaspoon | Adds color and smokiness |
| Beef chuck roast | 1½ pounds | Trimmed and cubed |
| Vegetable oil | 2 tablespoons | For browning |
| Butter | 2 tablespoons | Adds richness |
| Beef broth | ⅔ cup | Use reduced sodium |
| Fresh thyme | 3-4 sprigs | Or ¼ tsp dried |
| Mushrooms | 1½ cups | Halved |
| Onion | 1 large | Chopped |
For the Sauce
| Ingredient | Amount | Purpose |
|---|---|---|
| Sour cream | ½ cup | Creates creaminess |
| Beef gravy | 12 ounces | Base for sauce |
| Cornstarch | 2 teaspoons | Thickens sauce |
Other Ingredients
- 8 ounces egg noodles (measured dry)
- 1 tablespoon fresh parsley (chopped, for garnish)
Essential Equipment for This Recipe
To make this Beef Stroganoff Casserole successfully, you’ll need a few key kitchen tools. Start with a quality frying pan for browning the beef to perfection. Use a reliable cutting board and sharp chef’s knives for prep work. You’ll also need measuring cups and spoons set for accuracy, mixing bowls for combining ingredients, and kitchen utensils for stirring and serving. A 9×13 inch baking dish and aluminum foil are essential for the oven portion. Don’t forget a large pot for cooking the egg noodles, plus a colander strainer basket for draining them properly.
Step-by-Step Instructions
Step 1: Prepare Your Oven and Ingredients
Preheat your oven to 300°F. This low-and-slow temperature ensures the beef becomes incredibly tender. While the oven heats, prepare your ingredients using your cutting board and chef’s knives.
Step 2: Create the Flour Coating
In a large mixing bowl, combine the all-purpose flour, garlic powder, salt, black pepper, and paprika. Use accurate measuring cups and spoons to ensure perfect seasoning. Mix thoroughly with your kitchen utensils.
Step 3: Coat the Beef
Trim any excess fat from the beef chuck roast and cut it into bite-sized cubes. Gently toss the beef cubes in the seasoned flour mixture until each piece is evenly coated. This coating helps create a beautiful crust and thickens the final sauce.
Step 4: Brown the Beef
Heat the vegetable oil and butter in a large frying pan over medium-high heat. Once the butter melts and starts to foam, add the flour-dredged beef chunks in a single layer. Don’t overcrowd the pan work in batches if necessary. Brown the beef until a golden crust forms on each side, about 2-3 minutes per side. This crucial step locks in flavor and creates depth.
Step 5: Assemble the Casserole
In a 9×13 inch baking pan, combine the browned beef, chopped onions, halved mushrooms, fresh thyme sprigs, and beef broth. Cover the pan tightly with aluminum foil to trap moisture and create a braising environment.
Step 6: Slow Bake for Tenderness
Place the covered pan in your preheated oven and bake for 2 hours. This extended cooking time breaks down the tough connective tissues in the beef chuck, resulting in melt-in-your-mouth tenderness. The low temperature prevents the beef from drying out.
Step 7: Prepare the Creamy Sauce
While the beef braises, prepare your sauce. In a small mixing bowl, combine the sour cream, beef gravy, and cornstarch. Whisk until smooth and lump-free. Set aside at room temperature.
Step 8: Cook the Egg Noodles
About 20 minutes before the beef finishes cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook them for 2 minutes LESS than the package directions indicate. They’ll finish cooking in the casserole. Drain thoroughly using your colander strainer basket.
Step 9: Final Assembly
Remove the beef from the oven and increase the temperature to 350°F. Carefully remove the thyme sprigs from the pan. Stir in the partially cooked egg noodles and the prepared gravy mixture using your kitchen utensils. Mix everything together until well combined.
Step 10: Final Bake
Return the uncovered casserole to the oven and bake for an additional 15 minutes, or until the sauce is hot, bubbly, and slightly thickened. The noodles will absorb some of the sauce and finish cooking to perfection.
Step 11: Garnish and Serve
Remove from the oven and let rest for 5 minutes. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve hot and enjoy!
Pro Tips for Perfect Results
- Choose the Right Cut: Beef chuck roast is ideal because it becomes incredibly tender when braised. Avoid lean cuts like sirloin, which can dry out.
- Don’t Skip Browning: This step creates the Maillard reaction, developing deep, complex flavors that make this dish special.
- Undercook the Noodles: Cooking them 2 minutes less prevents mushy pasta in the final dish.
- Let It Rest: Allow the casserole to rest for 5-10 minutes after baking so the sauce thickens slightly.
- Make It Ahead: Assemble the casserole (before the final 15-minute bake) up to 24 hours in advance. Refrigerate, then bring to room temperature before the final baking step.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together. Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire casserole covered in a 350°F oven for 20-25 minutes.
You can also freeze this casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Stewing beef is an excellent alternative and often comes pre-cubed. Bottom round or boneless short ribs also work well.
Can I make this in a slow cooker?
Absolutely! Brown the beef first, then add everything except the noodles and sour cream mixture to your slow cooker. Cook on low for 6-8 hours. Add the cooked noodles and sauce during the last 30 minutes.
What can I substitute for sour cream?
Greek yogurt works well, though it’s slightly tangier. Heavy cream creates a richer sauce but loses some of the classic stroganoff tang.
Can I add vegetables?
Yes! Peas, green beans, or carrots make great additions. Add them during the final 15-minute bake.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free flour for dredging, gluten-free gravy, and substitute egg noodles with gluten-free pasta or rice.
Can I double this recipe?
Yes! Use two 9×13 pans or one larger roasting pan. The cooking time remains the same.
Why This Recipe Works for Busy Families
This Beef Stroganoff Casserole embodies everything you need in quick dinner ideas: it’s budget-friendly, requires minimal hands-on time, and delivers maximum comfort. The one-dish approach means less cleanup, while the make-ahead option gives you flexibility on hectic days. Kids love the creamy, familiar flavors, making it one of the best kid friendly dinners you can serve. Plus, with most of the cooking happening in the oven, you’re free to help with homework, relax, or prep for tomorrow.
The recipe scales beautifully for meal prep, and leftovers actually taste better the next day. It’s exactly the kind of lazy dinner that doesn’t sacrifice quality for convenience perfect for those nights when you want something special without the stress.
Final Thoughts
This Beef Stroganoff Casserole proves that healthy dinner ideas don’t have to be complicated or time-consuming. With tender beef, savory mushrooms, and perfectly cooked noodles all bathed in a rich, creamy sauce, this dish delivers restaurant-quality results in your own kitchen. Whether you’re searching for dinner ideas for family gatherings, easy weeknight dinners, or cheap dinners for a family that taste expensive, this recipe has you covered.
The beauty of this casserole lies in its simplicity and reliability. Every time you make it, you’ll get consistent, delicious results that satisfy everyone at the table. It’s the kind of dinner dish that becomes a cherished family favorite the one everyone requests on cold evenings or when comfort food is calling.
Give this Beef Stroganoff Casserole a try tonight, and discover why it’s become one of our most-requested supper ideas. Your family will thank you, and you’ll love how easy it is to bring such incredible flavor to the dinner table!
PrintEasy Beef Stroganoff Casserole Recipe : 10 Simple Ingredients for Perfect Comfort Food
This Beef Stroganoff Casserole transforms tender beef chuck, savory mushrooms, and egg noodles into an easy one-dish comfort meal. Perfect for busy weeknights, this recipe delivers rich, creamy flavors with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
⅓ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1½ pounds beef chuck roast, trimmed and cubed
2 tablespoons vegetable oil
2 tablespoons butter
⅔ cup reduced sodium beef broth
3 to 4 sprigs fresh thyme (or ¼ teaspoon dried)
1½ cups halved mushrooms
1 large onion, chopped
½ cup sour cream
12 ounces beef gravy (1 box or can)
2 teaspoons cornstarch
8 ounces egg noodles, measured dry
1 tablespoon chopped fresh parsley
Instructions
1. Preheat oven to 300°F.
2. In a large bowl, combine the flour and seasonings (garlic powder, salt, black pepper, paprika). Set aside.
3. Remove any fat from the beef and gently toss with the flour mixture to coat evenly.
4. Heat the vegetable oil and butter in a skillet over medium-high heat. Add the dredged beef chunks and brown until a crust forms on each side, about 2-3 minutes per side.
5. In a 9×13 inch baking pan, combine the browned beef, chopped onions, halved mushrooms, fresh thyme sprigs, and beef broth. Cover tightly with aluminum foil.
6. Bake covered for 2 hours or until beef is fork-tender.
7. Meanwhile, combine the sour cream, beef gravy, and cornstarch in a small bowl. Whisk until smooth and set aside.
8. Cook the egg noodles 2 minutes LESS than indicated on the package directions. Drain well using a colander.
9. Remove the beef from the oven and increase oven temperature to 350°F.
10. Remove the thyme sprigs from the pan. Stir in the partially cooked egg noodles and the prepared gravy mixture until well combined.
11. Bake uncovered for an additional 15 minutes or until hot and bubbly.
12. Let rest 5 minutes, garnish with chopped fresh parsley, and serve hot.
Notes
Beef chuck roast becomes incredibly tender during the slow bake. Don’t substitute with lean cuts.
Browning the beef creates deep, complex flavors—don’t skip this step!
Undercooking the noodles by 2 minutes prevents them from becoming mushy in the final bake.
This casserole can be assembled up to 24 hours ahead (before the final 15-minute bake). Store covered in the refrigerator.
Leftovers store well for up to 4 days and taste even better the next day.
Freeze for up to 3 months. Thaw overnight before reheating.
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