Description
A delicious and easy Beef Stroganoff Casserole that combines creamy, cheesy goodness with hearty ground beef, perfect for a busy weeknight dinner.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (177°C).
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
- Add the chopped onion and cook until softened.
- Stir in the minced garlic, salt, and pepper.
- Pour in the beef broth, sour cream, cream of mushroom soup, and Worcestershire sauce. Let simmer for about 10 minutes, stirring occasionally.
- Combine the cooked noodles with the beef mixture in the skillet or a large bowl.
- In a greased 9×13 inch baking dish, layer half of the noodle mixture, sprinkle 1 cup of mozzarella cheese, and then add the remaining noodle mixture. Top with the remaining mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Feel free to adjust or substitute ingredients to fit your preferences! This casserole stores well and can be made ahead of time.