This Ground Beef Stroganoff is an easy recipe that doubles as a casserole and make ahead meal! Your family will love this budget-friendly dinner.
Make certain to attempt my Traditional Slow Cooker Beef Stroganoff or my Chicken Stroganoff plans straightaway! Make-ahead meal plans pull at my heart strings, and the sauce in this one is so rich and smooth.
Here are the MAJOR advantages of this formula:
- Spending Friendly.
- Serves as a Casserole that you can make 2 days early.
- Straightforward fixings, not much.
- Children and grown-ups LOVE it.
This easy, make-ahead casserole is everything you love about Beef Stroganoff with the convenience of using ground beef and a handful of simple ingredients. No canned soup here, the flavor is all homemade!
Ingredients
US CUSTOMARY – METRIC
- 8 oz. egg noodles, uncooked
- 2 teaspoons olive oil
- 1 lb. ground beef, I use 85% lean
- Salt/Pepper, to taste
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 Tablespoons butter
- 2 Tablespoons flour
- 2 ½ cups beef broth
- ¾ cup sour cream
- 1 Tablespoon Dijon mustard
- 1 + 3/4 cups cheddar cheese,, shredded
- Parsley, to garnish
Instructions
- Cook the egg noodles for one minute less than instructed on the package. Drain and set aside.
- Heat the olive oil over medium-high heat in a Dutch Oven or large pot. Add the ground beef and cook and crumble until it’s browned and cooked through. Season with desired amounts of salt and pepper.
- Remove the cooked beef from the pot and set aside, leave the grease in the pan.
- Add the onion to the pan and sauté over medium heat for 5 minutes, until soft and translucent.
- Add the minced garlic and cook for additional minute, until fragrant.
- Add the butter to the pan and swirl around until it’s melted.
- Use a fork to stir in the flour and cook for 1 minute, stirring continuously.
- Stir in half of the beef broth until incorporated, then add the second half.
- Use a spatula to scrape up the brown bits from the bottom of the pan, this will give the sauce plenty of flavor.
- Mix in the sour cream, mustard, and half of the cheese until well-combined. (Sour cream will keep melting and will eventually incorporate into the mix.) Let it simmer for 3-5 minutes, until thickened.
- Add the ground beef back to the sauce. Use a silicone spatula to carefully mix in the egg noodles.
- Pour into a 9×13 greased casserole dish and top with remaining cheese.
- If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
- If serving at a later date, cover and refrigerate until ready to serve, up to two days.
- Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
- Top with chopped parsley and serve!
Notes
Additional Ingredient Options
-Adding Italian Seasoning to the ground beef is a great way add extra flavor.-Mushrooms and peas make a great addition to this casserole. Mushrooms can be added at the same time as the diced onions, while the peas can be added to the sauce when the sour cream is stirred in.–Adding chicken or beef bouillon to the boiling pasta water gives the noodles a flavor kick!
Storing Leftovers:
Fridge: This casserole should be stored in an airtight container in the fridge and used within 3 days. Freezer: Beef Stroganoff can be frozen and should be used within three months. To reheat frozen casserole, let it defrost in the fridge overnight. Bake it covered at 350 degrees for 20 minutes or so, until heated through and warm
