Beef Stroganoff Casserole

There’s something deeply comforting about a warm casserole bubbling out of the oven — especially one packed with creamy sauce, tender beef, and cheesy noodles.

This Beef Stroganoff Casserole has become one of my favorite weeknight go-to’s.

It gives me all the nostalgic flavors of traditional stroganoff but in baked casserole form, with melty cheddar on top and cozy goodness in every bite. Let me show you exactly how to make it!

Why You’ll Love This Recipe

Ultra comforting and filling – Perfect for chilly nights

Everything cooks in one dish – Less mess, more flavor

Creamy, cheesy, and hearty – Crowd-pleasing combination

Freezer-friendly – Great for meal prep

Classic stroganoff twist – With peas and cheddar baked right in

What You’ll Need (Ingredient Highlights)

Ground Beef – I use 85% lean for rich flavor with less grease.

Onion & Garlic – For aromatic depth that makes everything pop.

Butter + Flour – To make a simple roux that thickens the sauce beautifully.

Beef Broth – Adds savory depth and moisture to the dish.

Sour Cream – Gives that signature tangy stroganoff flavor.

Dijon Mustard + Worcestershire Sauce – Both brighten and balance the creaminess.

Frozen Peas – A pop of color and natural sweetness.

Cheddar Cheese – Melted into the sauce and on top for gooey goodness.

Egg Noodles – A classic match for beef stroganoff textures.

Pro Tips Before You Start

Shred your cheese from a block for best melt — it’s worth it!

Sour cream blends best when not too cold — let it sit out while cooking.

Use a deep oven-safe skillet if you want to bake everything in one pan.

Don’t overcook noodles — boil just shy of al dente since they’ll finish in the oven.

Taste the sauce before baking and adjust salt/pepper as needed.

How to Make Beef Stroganoff Casserole

Step 1: Sauté Beef and Onions

Season ground beef with salt and pepper.

In a large skillet over medium-high heat, cook the beef and break it up as it browns.

After 2 minutes, add diced onion.

Cook until beef is fully browned and onions are soft.

Step 2: Add Garlic and Make the Roux

Stir in minced garlic and cook briefly until fragrant.

Add butter and let it melt completely, then sprinkle in flour.

Stir continuously for 2 minutes to remove raw flour taste.

Step 3: Pour in Broth

Slowly pour in beef broth a little at a time, stirring constantly to avoid lumps.

Scrape up any brown bits from the pan — that’s pure flavor!

Step 4: Stir in Creamy Ingredients

Reduce heat to low. Add sour cream, Worcestershire sauce, Dijon mustard, and frozen peas.

Stir until well combined. Mix in half of the shredded cheddar cheese.

Step 5: Boil the Egg Noodles

Meanwhile, cook egg noodles in a separate pot for 1 minute less than package directions (they’ll finish cooking in the oven).

Drain and set aside.

Step 6: Combine Sauce and Noodles

Add the cooked noodles into the creamy beef sauce.

Toss gently to coat every bite with the rich sauce.

Step 7: Bake It All Together

If your skillet is oven-safe, leave everything in the same pan.

Otherwise, transfer mixture to a greased 9×13″ casserole dish.

Top with the rest of the cheddar cheese.

Step 8: Cover and Bake

Cover with foil and bake at 375°F (190°C) for 20 minutes.

Uncover if you like a crispier top. Garnish with parsley and serve warm.

What to Serve It With

Crusty bread or garlic toast

Steamed green beans or roasted carrots

Simple green salad with vinaigrette

A glass of red wine (hello, cozy dinner!)

Variations / Substitutions

Use ground turkey or chicken instead of beef for a lighter version.

Swap Greek yogurt for sour cream if needed.

Add mushrooms with the onions for classic stroganoff vibes.

Sub Swiss or Monterey Jack if you don’t have cheddar.

Use whole wheat or gluten-free noodles as preferred.

Storage & Leftovers

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze in portions for up to 1 month.

Reheat: Microwave with a splash of broth or water to bring back creaminess.

Meal Prep Tip: Assemble everything ahead and bake when ready to serve.

FAQs

Can I make this casserole ahead of time?
Yes! Assemble the whole dish, cover tightly, and refrigerate for up to 24 hours before baking.

Do I have to use egg noodles?
Nope. Penne, rotini, or wide fettuccine also work beautifully.

What’s the best cheese for topping?
Sharp cheddar is classic, but Gruyère or mozzarella are great swaps.

Can I leave out the peas?
Absolutely. You can substitute with mushrooms, spinach, or just leave them out.

Is this freezer-friendly?
Yes! Freeze after baking or before, just let it cool completely and use freezer-safe containers.

How can I make this gluten-free?
Use gluten-free noodles and a 1:1 gluten-free flour blend for the roux.

Can I double the recipe for a crowd?
Definitely! Just use a larger casserole dish or two 9×13 pans.

Final Thoughts

This Beef Stroganoff Casserole is pure comfort in a baking dish.

Whether you’re feeding picky eaters or prepping freezer meals for busy weeks, it delivers every time.

The creamy sauce, melty cheese, and cozy noodles check all the boxes for a hearty and happy dinner.