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!
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!