By Bring Beef Stroganoff Casserole to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Beef Stroganoff Casserole captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Beef Stroganoff Casserole becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
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.
How To Make Beef Stroganoff Casserole
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.
After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
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.
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.
In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.
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. Bake for a further 15 minutes, just until the mixture is hot and bubbling.
PREPARATION STEPS
Dry egg noodles; I used an 8-ounces Pkg.
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.
After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
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.
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.
In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth
Cook the egg noodles for 2 minutes shorter than the box directions suggest for
Drain thoroughly.
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
Bake for a further 15 minutes, just until the mixture is hot and bubbling.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
