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Savory Beefy Mushroom Stroganoff Casserole is the epitome of comfort food, perfect for family dinners that bring everyone together. This dish combines the rich, creamy textures of traditional stroganoff with the convenience of a casserole, making it an ideal meal for busy weeknights. Not only does it satisfy the taste buds of adults, but it also appeals to children, ensuring that everyone leaves the table happy and full.

Beefy Mushroom Stroganoff Casserole

Cozy up with this Savory Beefy Mushroom Stroganoff Casserole, the ultimate comfort food for easy weeknight dinners. This creamy and hearty casserole combines tender beef, earthy mushrooms, and rich flavors, making it a hit with both kids and adults. Perfect for busy nights, it's simple to prepare and guarantees everyone will leave the table satisfied. Save this recipe for later and enjoy a warm, fulfilling meal that brings your family together!
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Ingredients
  

1 lb (450g) ground beef

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (button or cremini)

2 cups egg noodles

2 cups beef broth

1 cup sour cream

1 cup cream of mushroom soup

1 cup shredded sharp cheddar cheese

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp paprika

Salt and black pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by setting your oven to 350°F (175°C) to ensure it is hot and ready for baking when your casserole is prepared.

    Cook the Noodles: In a large pot, bring a generous amount of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until al dente. Once done, drain the noodles thoroughly and set them aside.

      Sauté the Beef: In a large skillet over medium-high heat, warm the olive oil. Add the ground beef and cook until fully browned, breaking it apart with a spoon. Once browned, season the beef with salt, black pepper, paprika, and dried thyme. Once cooked through, use a slotted spoon to remove the beef from the skillet and set it aside.

        Sauté the Vegetables: In the same skillet, add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking them together for an additional 5-7 minutes until the mushrooms are tender and most of their liquid has evaporated.

          Combine Ingredients: Return the browned ground beef to the skillet with the sautéed vegetables. Stir in the beef broth, Worcestershire sauce, cream of mushroom soup, and sour cream, mixing thoroughly until all ingredients are well blended. Gently fold in the cooked egg noodles and half of the shredded cheddar cheese, ensuring an even distribution.

            Transfer to Casserole Dish: Pour the delectable mixture into a greased 9x13 inch (23x33 cm) casserole dish, smoothing it out to create an even layer.

              Add Topping: Evenly sprinkle the remaining shredded cheddar cheese over the top of the casserole for a delicious cheesy crust.

                Bake: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, carefully remove the foil and continue baking for an additional 10-15 minutes or until the cheese is visibly bubbly and has turned a lovely golden brown.

                  Garnish and Serve: Once baked, take the casserole out of the oven and allow it to cool for a few minutes. Before serving, garnish generously with freshly chopped parsley for a pop of color and added freshness. Serve warm and enjoy this comforting dish!

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 6