The Scoop
Creamy Beef Stroganoff Casserole combines childhood flavors in an easy, comforting dish perfect for leftovers.
Moving into my first place after graduating college was a bittersweet adventure. The thrill of independence was met with the sobering realization that my beloved ramen and coffee combo wouldn't suffice forever. On that first evening, I wanted to cook something comforting yet special, a dish that felt like home. Strolling through the aisles of the local grocery store, my eyes landed on a package of egg noodles, which immediately triggered memories of my mom’s beef stroganoff. But I didn’t want just any stroganoff; I was determined to make a casserole version that could last a couple of days.
With a pound of ground beef in my basket, I remembered how my mom always added a bit of Worcestershire sauce, her secret for a deeper flavor. Butter would give it that rich, velvety texture, and the familiar warmth of garlic and onions was a must. Sour cream being at room temperature was a little tip I’d picked up along the way. It blends more smoothly when it’s not straight out of the fridge, I’d discovered. By the time I got home, I was ready to tackle my first grown-up meal in my new kitchen.
There I was, carefully stirring beef broth into the pan, hoping not to splash my stolen dorm kettle in the cramped space. As the beef mixture started bubbling gently, the kitchen filled with a savory aroma. Tossing in a handful of shredded cheddar and a cup of frozen peas, I felt like an adult satisfying their inner child. I ended the night with a bubbly, golden-topped casserole and a hopeful sense of culinary victory, which made unpacking those last boxes a lot more bearable.
Ingredients
- 1 pound ground beef
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 1/2 cups beef broth
- 3 tablespoons flour
- 3/4 cup sour cream, room temperature
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup frozen peas
- 2 cups cheddar cheese, shredded, divided
- 8 ounces egg noodles
- parsley, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 9x13-inch casserole dish.
- In a large skillet over medium-high heat, cook the ground beef, while crumbling, for 2 minutes.
- Add the onions to the beef and cook until the meat is no longer pink, about 3 minutes. Drain the excess grease.
- Add the garlic to the beef mixture and cook, about 1-2 minutes.
- Stir the butter into the beef mixture until it has melted.
- Slowly add the beef broth to the beef mixture, stirring continuously and taking care not to add too much at once.
- Mix the flour into the beef mixture and cook until the flour is fully mixed in, about 2 minutes.
- Bring the beef mixture to a boil and then reduce the heat to low.
- Add the sour cream, the Worcestershire sauce, the Dijon mustard, the frozen peas, and 1/2 of the cheese to the beef mixture and let it simmer.
- While the sauce simmers, in a large pot of salted, boiling water, cook the pasta to 1 minute less than al dente, according to the package directions.
- Drain the pasta, add it to the sauce mixture, and stir to combine.
- Transfer the pasta mixture to the prepared dish and top with the remaining cheese.
- Cover the dish and bake until the casserole is bubbly and the cheese has melted, about 20 minutes.
- Sprinkle the casserole with the parsley.
- Serve.
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