When I think of comfort food, my mind often wanders to the delightful chaos of a busy weeknight dinner—the kind where you’re juggling homework, emails, and a dog that just won’t stop barking. That’s where this Quick and Easy Ground Beef Stroganoff Casserole comes into play. It’s like a warm hug on a chilly evening, a familiar friend that never fails to bring a smile.
The savory aroma of ground beef mingling with creamy, tangy sauce fills the kitchen, evoking memories of family gatherings and laughter echoing off the walls. It’s a dish that’s deceptively simple, yet bursting with flavors that dance on your taste buds like a favorite song you can’t quite remember the name of. And in a world that’s always rushing forward, sometimes it’s the little things—like a comforting casserole—that remind us to slow down and savor each moment.
So, whether you’re a seasoned chef or someone who accidentally burnt toast this morning, this recipe will guide you through creating a masterpiece of coziness and taste, all baked together in one glorious dish.
Steps
- Season the ground beef with salt and pepper. Cook the beef and onions in a skillet over medium-high heat until the beef is browned and the onions are softened, about 5 minutes. Add the garlic and cook for an additional minute.
- Melt the butter in the skillet, then stir in the flour. Cook the mixture for 2 minutes until the flour’s raw smell disappears. Gradually add the beef broth while stirring to prevent lumps.
- Bring the mixture to a boil, then lower the heat. Stir in the sour cream, mustard, Worcestershire sauce, peas, and half of the shredded cheese. Allow the sauce to simmer on low heat.
- Cook the pasta for 1 minute less than the package’s al dente instructions. Drain the pasta and add it to the sauce, stirring to combine well.
- If your skillet isn’t oven-safe, transfer the mixture to a greased 9 x 13-inch casserole dish. Sprinkle the remaining cheese on top, cover, and bake in a preheated oven at 375°F for 20 minutes.
- Remove from the oven and garnish with parsley before serving. Enjoy your hearty ground beef stroganoff!
Ingredients
- 1 lb. ground beef, preferably 85% lean
- Salt and pepper, to taste
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 ½ cups of beef broth
- ¾ cup of sour cream, close to room temperature
- 1 teaspoon of Worcestershire sauce (low sodium soy sauce can be used as a substitute)
- 1 tablespoon of Dijon mustard
- 1 cup of frozen peas
- 2 cups of shredded cheddar cheese
- 8 oz. of uncooked egg noodles
- Fresh parsley, for garnish
FAQ
- Can I make Ground Beef Stroganoff without using the oven?
- Yes, you can skip the baking step by cooking the pasta until fully done, adding it to the sauce, topping it with cheese, and covering until the cheese melts.
- How should I store leftovers of Ground Beef Stroganoff?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.
- Is it possible to make Ground Beef Stroganoff in advance?
- Absolutely. Prepare the sauce and mix in the cooked noodles. Allow it to cool completely, top with shredded cheese, and refrigerate for up to two days. When ready to serve, add an extra 10 minutes to the baking time.
- Can I add mushrooms to the Ground Beef Stroganoff?
- Yes, mushrooms can be added. Cook them separately to release moisture and enhance their flavor, then add them to the stroganoff with the cooked noodles.
- What can I use instead of Dijon mustard in this recipe?
- If you prefer not to use Dijon mustard, you can substitute it with yellow mustard or omit it entirely.
Tips
- Shred Cheese from a Block: Opt for shredding cheese directly from a block rather than using pre-shredded cheese. This ensures better melting and enhances the overall taste of the dish.
- Prepare Ingredients in Advance: Measure out all ingredients before starting the cooking process. This helps streamline your cooking and ensures that everything is ready when needed, especially the sour cream, which should be near room temperature for easier blending into the sauce.
- Customize with Vegetables: Experiment with adding frozen vegetables such as carrots, corn, or green beans to the stroganoff for added nutrition and flavor. They are easy to incorporate and require no additional preparation.
- Cooking Mushrooms Separately: If you choose to add mushrooms, cook them separately to remove excess water and deepen their flavor. Adding them in with the noodles will help maintain their color and texture in the final dish.
Equipment
- 14-inch Oven-Safe Nonstick Pan – Useful for preparing the recipe without transferring it to a separate casserole dish.
- 9 x 13-inch Casserole Dish – An alternative baking vessel perfect for most casseroles.
- Silicone Spatula – Helpful for gently incorporating pasta into the sauce without breaking the noodles.
