Creamy Beef Stroganoff Casserole

• 份量: Servings: 6 | Calories:
• 總時間: 2 hours 37 minutes

食材

1 lb (450g) ground beef

12 oz (340g) wide egg noodles

1 tbsp olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 cup sliced mushrooms (white or cremini)

2 tbsp all-purpose flour

1 ½ cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 cup sour cream

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

步驟

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish—this will be your cozy casserole canvas.

Boil the egg noodles in salted water until just al dente (about 6–7 minutes). Drain and set aside.

Sauté the onion in olive oil over medium heat for about 3–4 minutes, until it turns soft and fragrant—like the start of something wonderful.

Add garlic and mushrooms, and cook for another 3–4 minutes. This step builds that earthy base we love in a holiday stroganoff.

Brown the beef in the same skillet, breaking it up with a spoon. Cook for 6–7 minutes, until no pink remains. Drain excess fat for a cleaner casserole.

Sprinkle in the flour, stir to coat, and cook for 1 minute. This helps thicken our savory sauce.

Pour in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3–4 minutes, until slightly thickened and aromatic.

Turn off the heat and gently stir in the sour cream. Season to taste with salt and black pepper—this is your creamy, dreamy sauce.

Combine the noodles, beef mixture, and cheddar cheese in a large bowl. Mix until everything is beautifully coated.

Transfer to your prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top like a snowy Christmas layer.

Bake uncovered for 20–25 minutes, until bubbly and golden brown.

Garnish with fresh parsley before serving

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins