Beef Stroganoff Casserole

This beef stroganoff casserole takes all the cozy flavors of classic stroganoff and turns them into a warm, oven-baked dish that’s perfect for family dinners. Tender chunks of stewing beef cook low and slow until they’re fork-tender, then get combined with egg noodles in a rich, creamy gravy. The mushrooms, onions, and thyme add depth, while the paprika and allspice bring a gentle warmth that makes the whole kitchen smell amazing. It’s a great make-ahead comfort meal for chilly evenings or weekends when you want something hearty and filling. Serve it with a simple salad or steamed veggies and you’re all set.

Ingredients

• 1 ½ lbs stewing beef, trimmed and cut into chunks
• 1 ½ cups mushrooms, halved
• 1 large onion, chopped
• 4 sprigs fresh thyme
• ⅓ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon table salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 2 tablespoons sunflower oil
• 2 tablespoons soft butter
• ⅔ cup low sodium beef broth
• 8 oz dry egg noodles
• 1 tablespoon fresh parsley, chopped

For the creamy gravy mixture (from the method):

• 1 cup sour cream
• 1 beef gravy cube or bouillon cube, crumbled
• 1 tablespoon cornstarch

Directions

1. Preheat the oven to 300°F. Lightly grease a 9×13-inch baking dish and set aside.
2. In a large bowl, mix together the flour, garlic powder, salt, black pepper, and paprika. Add the stewing beef and toss until all pieces are well coated.
3. In a large skillet, heat the sunflower oil and butter over medium-high heat until the butter is melted and sizzling. Add the dredged beef in batches and sear for about 3 minutes per side, or until a crust forms on each side.
4. Transfer the browned beef, mushrooms, chopped onion, and thyme sprigs to the prepared 9×13-inch pan. Pour the beef broth over the top and gently mix to combine. Cover the pan tightly with aluminum foil and bake for about 2 hours, or until the meat is very tender.
5. While the beef bakes, whisk together the sour cream, crumbled gravy/bouillon cube, and cornstarch in a small bowl until smooth; set aside. Cook the egg noodles 2 minutes less than the package directions, then drain well.
6. When the beef is tender, remove the pan from the oven and increase the oven temperature to 350°F. Discard the thyme sprigs.
7. Add the partially cooked egg noodles and the sour cream gravy mixture to the beef in the pan, stirring gently until everything is well combined and coated.
8. Return the casserole to the oven and bake, uncovered, for another 15 minutes, or until hot, bubbly, and slightly thickened.
9. Sprinkle with chopped fresh parsley before serving.

Prep Time: 25 minutes | Cooking Time: 135 minutes | Total Time: 160 minutes
Kcal: 580 kcal | Servings: 6

Tips

For the most tender beef, don’t rush the low-and-slow bake—make sure it cooks the full 2 hours (or until fork-tender) before you add the noodles and sour cream mixture.

Cook the egg noodles slightly under al dente so they don’t get mushy when the casserole bakes again; if the mixture looks a bit thick before the final bake, you can stir in a splash more beef broth.

FAQ

Can I use a different cut of beef instead of stewing beef?
Yes, chuck roast cut into chunks works great—it becomes very tender after the long bake.

Can I skip the mushrooms?
You can leave them out or replace them with more onions or some sliced bell peppers if you prefer.

Will this work with ground beef?
You can use browned ground beef for a quicker version, but you won’t need the full 2-hour bake—just simmer briefly, then mix with noodles and bake until bubbly.

Can I make this ahead of time?
Yes, you can bake the beef portion ahead, then add noodles and sour cream mixture, cool, and refrigerate. When ready to serve, reheat in the oven until hot and bubbly.

Can I freeze leftovers?
Yes, the casserole freezes fairly well. Cool completely, portion into airtight containers, and freeze. Thaw in the fridge and reheat gently in the oven, adding a splash of broth or water if it seems dry.