Baked Beef Stroganoff Casserole
The cream cheese in this recipe brings my Baked Beef Stroganoff Casserole to next-level creaminess! This is a staple meal in our home!
Beef Stroganoff is one of my Husband’s favorite meals…..I had it a few times growing up, but…..definitely not as many times as he did, ha! I wanted to make him a different version of beef stroganoff…..this recipe includes extra mushrooms, french fried onions AND cream cheese (which makes anything and everything better….as y’all know). Needless to say, this version is the one he requests when he needs his Stroganoff fix. Pictured below are the ingredients you will need to create my Baked Beef Stroganoff Casserole.
Preheat your oven to 350 degrees Fahrenheit and grease a 13″x9″ baking dish; set aside. Dissolve bouillon cubes in water to make beef broth; set aside.
Rinse mushrooms, slice and set aside.
In a large stock pot, cook ground beef, onion and garlic over medium heat until the beef is browned and cooked all the way through; drain excess grease and return ground beef mixture back to the stock pot.
Add worcestershire, mushrooms and beef broth; stir. Bring to a boil, reduce heat, and simmer for 15 minutes.
While the beef mixture is simmering, cook the egg noodles in a sauce pot according to package instructions; drain; add 2 Tablespoons butter to the noodles and stir until melted.
After the beef mixture has simmered for 15 minutes, stir in the soup, sour cream, cream cheeese, salt and pepper.
Combine the noodles and beef mixture; pour into prepared baking dish and top with grated parmesan cheese. Bake for 30 minutes. Top the casserole with french fried onions and bake for an additional 10 minutes. Enjoy!
XOXO,
Kendallraye
Baked Beef Stroganoff Casserole
Equipment
- Stock Pot
- Sauce Pot
- 13"x9" Baking Dish
Ingredients
- 2 pounds Ground Beef
- 2 Medium Onions Diced
- 10 Garlic Cloves Minced
- 32 ounces Baby Bella Mushrooms Rinsed; Sliced
- 3 Tablespoons Worcestershire Sauce
- 2 cups Water
- 2 Beef Bouillon Cubes
- 1 can (10 3/4 ounce) Cream Of Mushroom Soup
- 16 ounces Sour Cream
- 8 ounces Cream Cheese
- 1 teaspoon Sea Salt
- 2 teaspoons Black Pepper Freshly Cracked
- 1/2 cup Parmesan Cheese Finely Grated
- 8 ounces Wide Egg Noodles
- 2 Tablespoons Butter Salted
- 6 ounces French Fried Onions
Instructions
- Preheat oven to 350°F and grease a 13"x9" baking dish; set aside.
- Dissolve bouillon cubes in water to make beef broth; set aside.
- Rinse mushrooms, slice and set aside.
- In a large stock pot, cook ground beef, onion and garlic over medium heat until the beef is browned and cooked all the way through; drain excess grease and return ground beef back to the stock pot.
- Add worcestershire, mushrooms and beef broth; stir. Bring to a boil, reduce heat, and simmer for 15 minutes.
- While the beef mixture is simmering, cook the egg noodles in a sauce pot according to package instructions; drain; add 2 Tablespoons butter to the noodles and stir until melted.
- After the beef mixture has simmered for 15 minutes, stir in the soup, sour cream, cream cheeese, salt and pepper.
- Combine the noodles and beef mixture; pour into prepared baking dish and top with grated parmesan cheese. Bake for 30 minutes.
- Top the casserole with fried onions and bake for an additional 10 minutes.
- Enjoy!
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