Beef Stroganoff Casserole

Beef Stroganoff Casserole—a delightful twist on the classic Russian dish that brings comfort and convenience to your dinner table. This hearty casserole combines tender beef strips, savory mushrooms, and a rich sour cream sauce, all baked to perfection in a single dish. With its robust flavors and easy preparation, the Beef Stroganoff Casserole is sure to become a family favorite, offering a delicious and satisfying meal that captures the essence of the beloved Stroganoff in a convenient casserole format. Get ready to elevate your dinner experience with this comforting and flavorful dish that brings warmth and simplicity to your home kitchen.


  • 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.

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