Beef Stroganoff Casserole
This hearty Beef Stroganoff Casserole combines tender beef, creamy sauce, and egg noodles into a comforting meal that’s perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Total Time: 170 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 8 ounces dry egg noodles
- 1 ½ pounds stew beef
- 1 large onion, chopped
- 1 ½ cups mushrooms, sliced
- ⅔ cup low sodium beef broth
- 2 tbsp vegetable oil
- 2 tbsp butter
- 3 sprigs fresh thyme
- ½ cup sour cream
- 1 jar beef gravy
- 2 tsp cornstarch
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp pepper
- ½ tsp salt
- 1 tbsp parsley
Instructions
- Preheat your oven to 300°F (150°C).
- In a large bowl, mix together flour, garlic powder, paprika, pepper, and salt.
- Trim excess fat from the stew beef and coat the chunks lightly in the flour mixture.
- Heat vegetable oil and butter in a large skillet over medium-high heat. Add the floured beef chunks and cook until they form a crispy coating.
- In a 9×13-inch baking dish, combine the cooked beef, chopped onions, sliced mushrooms, fresh thyme, and beef broth.
- Cover the baking dish with foil and bake in the preheated oven for 2 hours, or until the beef is fork-tender.
- In a bowl, mix sour cream, beef gravy, and cornstarch. Set aside.
- Cook egg noodles according to the package instructions, but reduce the cooking time by 2 minutes. Drain and set aside.
- Increase the oven temperature to 350°F (175°C). Remove the thyme sprigs from the casserole. Stir in the cooked egg noodles and the sour cream gravy mixture.
- Bake uncovered for 15 minutes, or until the casserole is hot and bubbly.
- Sprinkle with chopped parsley before serving.
Nutrition
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg