Easy Ground Beef Stroganoff Casserole Recipes

EASY BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook noodles as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook and stir 5 min. Add mushrooms; cook and stir 5 min. Add meat to skillet; cook, stirring to break up meat, until no longer pink, about 5 min. Add Worcestershire sauce and pepper; cook 1 min.
• Add flour to meat mixture; cook and stir 1 min. Add broth; cook and stir 5 min. Turn off heat; stir in sour cream.
• Add noodles and 2 Tbsp. Parmesan to meat mixture; mix well and spoon into 2-qt. round baking dish. Sprinkle with remaining Parmesan. Bake, uncovered, 20 to 25 min. or until heated through. Sprinkle with parsley.

SIMPLE GROUND BEEF STROGANOFF

Steps:

• Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.

EASY GROUND BEEF STROGANOFF

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.

GROUND BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
• Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
• Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until bubbling, about 25 minutes.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place 2 tablespoons butter in a 9x13-inch casserole dish.
• Place casserole dish in the preheating oven to melt butter. Remove from oven, leaving heat on, and spread the melted butter around the dish to coat the bottom.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add mushrooms and onion; cook and stir until onions are soft, about 5 minutes. Add ground turkey. Cook, breaking the meat up, until browned and crumbled, 5 to 7 minutes more. Season with salt and pepper. Add mushroom soup, sour cream, and meatball seasoning packets. Stir well, adding milk, until sauce is thickened to desired consistency, 3 to 5 minutes more.
• Combine the egg noodles and sauce; place in the casserole dish. Cover with aluminum foil.
• Bake in the preheated oven until top is bubbling, about 30 minutes.

BEEF STROGANOFF CASSEROLE

Steps:

• Saute onion and butter in skillet.
• Add and saute beef until cooked through.
• Add flour, spices, and mushrooms.
• Simmer for 5 min.
• Add soup and water.
• Simmer for 10 min.
• REMOVE FROM HEAT and stir in sour cream.
• Add parsley and extra paprika for garnish.
• Serve over noodles, pasta, rice or serve as a main dish by itself.
• Easy and fast!

EASY GROUND BEEF STROGANOFF CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish with cooking spray. Place a large stockpot filled with at 4 quarts water and 1 Tablespoon salt over high heat. When it comes to a rolling boil, cook noodles for the time specified on the package. Drain. While water heats and pasta cooks, place a 10 or 11 inch x 3 inch deep pot over medium high heat. Add the beef and cook until it is no longer pink, breaking up chunks with the back of a spoon. Use a slotted spoon to remove meat, but leave any fat and juices in the pan. Over medium heat, cook the onions and thyme in the same pan about 2 minutes until onion is translucent. Add mushrooms and continue to cook on medium high heat, stirring until liquids have released from the mushrooms and then evaporated, about 5 minutes. Return meat to the pan, add broth and tomato paste and stir over medium heat 2 minutes. Off heat, stir in sour cream and salt and pepper. Add noodles to the pan and stir, then add meat and about half the mozzarella, stirring just to combine. Pour into prepared bake dish and sprinkle with remaining cheese. Cover with a piece of foil which has been sprayed with cooking spray and bake 25 minutes. Remove foil and continue to bake until lightly browned, about 10 more minutes. What Is Beef Stroganoff? You may have eaten your fair share of beef stroganoff in your time, but you may not know the origins of this delicious dish. Beef stroganoff is a Russian dish that dates back to the 19th century. The dish traditionally features pieces of beef that are served in a sauce made from sour cream. Beef stroganoff recipes today also usually feature a combination of garlic, onions, and mushrooms. The creamy mixture of beef and vegetables tastes best when served over rice or egg noodles. It is theorized that the dish was named after a member of the prominent Stroganov family of Russia. Although beef stroganoff originated in Russia, beef stroganoff recipes have grown in popularity, with variations cropping up throughout the world. Beef stroganoff can be made traditionally and served over rice or noodles, but it can also easily be transformed into easy ground beef casserole recipes, like with the above Easy Ground Beef Stroganoff Casserole.

COMFORTING BEEF STROGANOFF CASSEROLE

Steps:

• In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up.
• Drain grease, add oil, mushrooms, onion and garlic.
• Cook and stir until onion is tender, about 2 minutes.
• Add wine (*or sub), reduce heat to med-low and simmer 3 minutes.
• Stir in soup, sour cream and mustard until combined.
• Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan.
• Cover and bake at 350°F for 20 minutes.
• Uncover and bake 10 minutes longer.
• *Serve with tossed salad and garlic bread.

MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
• Season ground beef with salt, pepper, and garlic powder.
• Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
• Pour mixture over noodles. Add carrots; stir until evenly combined.

HAMBURGER STROGANOFF CASSEROLE

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with nonstick cooking spray. Cook egg noodles as directed on package. Drain; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, cook ground beef, mushrooms and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain; remove beef mixture from skillet.
• In same skillet, combine gravy mix, pepper and water; mix well. Cook over medium-high heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly. Remove from heat. Stir in sour cream and nutmeg.
• Add cooked noodles and beef mixture to gravy; stir to combine. Spoon mixture into sprayed casserole; cover.
• Bake at 375°F. for 30 to 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley.

GROUND BEEF / HAMBURGER STROGANOFF CASSEROLE

Steps:

• In a pot boil the egg noodles in salted water till tender; drain and set aside.
• In a large skillet brown the hamburger meat and onion till it's done. DO NOT DRAIN!
• Add 1 cup of milk then add the flour and whisk till smooth. Slowly add milk as it comes to a boil. The skillet should be half way full by now. Pour the beef/gravy mix into a large mixing bowl and add 1 cup of the cheese and the Worcestershire sauce. You may need to add more to your taste .
• Add the noodle and mix well. Pour into a 13x9x2-inch pan and sprinkle with remaining cheese. Bake at 425°F for about 10 minutes.

CHEESY BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat.
• Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions.
• Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top.
• Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.

PAULA DEEN'S BAKED BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
• In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
• Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir in soup, sour cream, salt and pepper. Remove from heat.
• Combine hot cooked noodles and butter, stirring until butter melts.
• Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
• Top evenly with fried onions and bake for 10 more minutes.