Step into a world of hearty comfort and culinary satisfaction with our Beef Stroganoff Casserole. This dish takes the beloved flavors of traditional Beef Stroganoff and transforms them into a convenient and delectable casserole that’s perfect for sharing. Imagine tender pieces of succulent beef, sautéed mushrooms, and ribbons of egg noodles, all embraced by a rich and creamy sauce that’s laced with savory seasonings. Each forkful is a journey through layers of taste and textures, invoking memories of cherished family meals and the joy of savoring timeless classics. This casserole captures the essence of comfort in every bite, offering a balance of protein, pasta, and creamy goodness that’s as satisfying as it is delightful. Whether prepared for a cozy dinner or a potluck gathering, our Beef Stroganoff Casserole is an invitation to enjoy the familiar flavors of a beloved dish, reinvented for the modern table. Join us in savoring a taste of tradition, served with a modern twist that’s sure to become a new favorite in your culinary repertoire.



  • 1½ Lbs.Of stewing beef.

  • 1½ Cups.Of halved mushrooms.

  • 1 large chopped onion.

  • 4 sprigs of fresh thyme.

  • ⅓ Cup.Of all-purpose flour.

  • ½ Tsp.Of garlic powder.

  • ½ Tsp.Of table salt.

  • ½ Tsp.Of ground black pepper.

  • ½ Tsp.Of paprika.

  • 2 Tbsp.Of sunflower oil.

  • 2 Tbsp.Of soft butter.

  • ⅔ Cup.Of low sodium beef broth.

  • Dry egg noodles; I used an 8-ounces Pkg.

  • 1 Tbsp.Of fresh parsley.


  • 1st Step – Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.
  • 2nd Step – After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
  • 3rd Step – In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.
  • 4th Step – Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.
  • 5th Step – In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth.
  • 6th Step – Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.
  • 7th Step – Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit. Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined.
  • 8th Step – Bake for a further 15 minutes, just until the mixture is hot and bubbling.

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