how to make a beef stroganoff casserole

What is a beef stroganoff casserole?

A beef stroganoff casserole is baked noodles, beef, and mushrooms bound with a tangy sour-cream sauce. Baking turns the usual skillet-style stroganoff into a sliceable, spoonable dish that holds heat well.

What makes it taste like stroganoff instead of a generic noodle bake?

It tastes like stroganoff when you build a savory beef-and-mushroom base, thicken it with a simple flour-thickened sauce, then finish with sour cream for tang. Paprika and a small amount of mustard and Worcestershire-style sauce help round out the flavor without making it sharp.

What cut of beef works best?

Tender, quick-cooking cuts work best because they stay soft after baking. Use thin strips of sirloin, top sirloin, or similar “stir-fry” cuts, and sear briefly. Ground beef also works and is often easier, but it reads more like a hearty casserole than classic stroganoff.

How do you keep sour cream from curdling in the sauce?

You keep it smooth by avoiding a hard boil after it goes in and by warming it gradually. Take the pan off the heat, stir a spoonful of hot sauce into the sour cream to warm it (this is “tempering,” meaning you raise its temperature slowly), then stir that mixture back into the pan.

What’s the safe temperature target for this casserole?

Aim for the center of the casserole to reach 165°F (74°C), especially if you assembled it ahead and chilled it. Beef itself has different targets depending on whether it is ground or whole-cut. [1]

Food	Safe internal temperature
Ground beef	160°F / 71°C
Whole cuts of beef (steaks, roasts)	145°F / 63°C, then rest 3 minutes
Casseroles and leftovers (center of dish)	165°F / 74°C

How do you make beef stroganoff casserole step by step?

You make it by cooking the noodles just shy of done, building a beef-mushroom sauce, folding everything together with sour cream, then baking until hot and set.

Beef Stroganoff Casserole Recipe

Yield: 6 servings
Equipment: Large pot, colander, large skillet, 9-by-13-inch baking dish (or similar 3-quart dish), whisk, instant-read thermometer (recommended)

Oven: 375°F (190°C)

Ingredients (U.S. and Metric)

Noodles

• 10 ounces (285 g) egg noodles
• 1 tablespoon (15 g) unsalted butter, plus more for the dish

Beef and mushrooms

• 1 tablespoon (15 ml) neutral oil
• 1 pound (450 g) beef sirloin, cut into thin 2-inch strips
  (or 1 pound / 450 g ground beef)
• 10 ounces (285 g) cremini or white mushrooms, sliced
• 1 medium yellow onion, finely chopped (about 1 1/2 cups / 225 g)
• 2 cloves garlic, minced

Sauce

• 2 tablespoons (28 g) unsalted butter
• 3 tablespoons (24 g) all-purpose flour
• 2 cups (475 ml) beef broth, more as needed
• 1 tablespoon (15 ml) Worcestershire-style sauce
• 1 teaspoon (5 g) Dijon-style mustard
• 1 teaspoon (2 g) sweet paprika
• 3/4 teaspoon (4 g) kosher salt, plus more to taste
• 1/2 teaspoon (1 g) black pepper, plus more to taste

Finish

• 1 cup (240 g) sour cream, at cool room temperature if possible
• 2 tablespoons (8 g) chopped parsley (optional)

Optional crisp topping

• 1/2 cup (30 g) plain breadcrumbs
• 1 tablespoon (14 g) melted butter

Method

1. Heat the oven and prepare the dish.
   Heat the oven to 375°F (190°C). Butter a 9-by-13-inch baking dish.
2. Cook the noodles slightly under.
   Boil the noodles in salted water until barely shy of al dente, usually 1 to 2 minutes less than the package suggests. Drain, return to the pot, and toss with 1 tablespoon (15 g) butter.
3. Brown the beef, then set it aside.
   In a large skillet over medium-high heat, add the oil.
   • If using sliced beef: season lightly with salt and pepper, sear quickly until browned on the outside but not fully cooked through, 1 to 2 minutes per side in batches. Transfer to a plate.
   • If using ground beef: cook until no longer pink, breaking it up as it cooks. Spoon off excess fat if needed.
4. Cook the mushrooms and onion.
   Lower heat to medium. Add mushrooms and onion to the same skillet. Cook, stirring, until the mushrooms give up their liquid and the pan looks mostly dry, 8 to 10 minutes. Add garlic and cook 30 seconds.
5. Build and thicken the sauce.
   Add 2 tablespoons (28 g) butter and melt. Sprinkle in the flour and stir for 1 minute to cook out the raw taste. Slowly whisk in the broth. Bring to a gentle simmer, whisking until thickened, 2 to 4 minutes. Stir in Worcestershire-style sauce, mustard, paprika, salt, and pepper.
6. Add the beef and finish with sour cream off the heat.
   Return the beef (and any juices) to the skillet and stir for 1 minute. Remove the skillet from the heat. In a bowl, stir a few spoonfuls of hot sauce into the sour cream until smooth, then stir that back into the skillet. Taste and adjust salt and pepper.
7. Combine and bake.
   Fold the noodles into the sauce until evenly coated. Add a splash of broth if it seems tight; casseroles vary by noodle shape, pan size, and how long the noodles drained. Spoon into the baking dish.
   If using the breadcrumb topping, combine breadcrumbs with melted butter and sprinkle over the top.
8. Bake until hot and set.
   Bake uncovered until bubbling at the edges and the center reaches 165°F (74°C), about 20 to 30 minutes. Let stand 5 to 10 minutes before serving. Top with parsley if using.

Key adjustments if something looks off

• Sauce too thick before baking: thin with a little more broth, 2 tablespoons at a time.
• Sauce too thin: simmer a bit longer before adding sour cream, or bake a few extra minutes.
• Mushrooms watery: keep cooking them until their moisture evaporates and the pan looks drier, then proceed.

Can you make it ahead?

Yes, you can assemble it, cover tightly, and refrigerate for up to 24 hours. Add 10 to 20 minutes to the bake time, and still check the center temperature (165°F / 74°C). If the top browns too fast, cover loosely with foil.

How do you store and reheat leftovers safely?

Cool and refrigerate leftovers within 2 hours, sooner in a warm kitchen. Store covered in the refrigerator for 3 to 4 days, or freeze for best quality within about 2 to 3 months. Reheat until the center reaches 165°F (74°C); the microwave, oven, or covered skillet can all work, but time will vary by portion size and dish shape. [2]

Endnotes

[1] foodsafety.gov (safe minimum internal temperatures); fsis.usda.gov (safe temperature chart)
[2] fsis.usda.gov (leftovers and food safety)