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The Boat Shed Kitchen

Beef Stroganoff Casserole

This Beef Stroganoff Casserole takes all the cozy comfort of classic stroganoff and turns it into a baked, cheesy pasta dish the whole family will devour. Made with tender ground beef, a rich sour cream sauce, and melty cheddar, it's finished in the oven for extra bubbly goodness. Perfect for chilly nights or meal-prep leftovers!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb. ground beef 85% lean
  • Salt/Pepper to taste
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 ½ cups beef broth
  • ¾ cup sour cream near room temp
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup frozen peas
  • 2 cups shredded cheddar cheese
  • 8 oz. egg noodles uncooked
  • Fresh parsley to garnish

Method
 

  1. Preheat oven to 375°F (190°C). Bring a pot of salted water to boil for noodles.
  2. In a large skillet, cook ground beef with salt and pepper for 2 minutes.
  3. Add onion and continue cooking until beef is browned.
  4. Stir in garlic and sauté for 1–2 minutes.
  5. Add butter and melt, then sprinkle flour over the mixture.
  6. Stir and cook for 2 minutes.
  7. Gradually pour in beef broth, stirring constantly to avoid lumps.
  8. See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-casserole/

Notes

  • Let sour cream come to room temp to prevent curdling.
  • Don’t overcook noodles—they’ll continue cooking in the oven.
  • Swap cheddar with Gruyère or mozzarella for a twist.