Stroganoff Casserole Recipes

RACH'S STROGANOFF CASSEROLE IS PURE COMFORT FOOD

Steps:

• Preheat oven to 400˚F
• For the egg noodles, cook noodles two minutes less than package directions, then toss with butter and herbs, salt and pepper
• For the beef and mushrooms, heat a large skillet over medium-high heat with half the olive oil, 2 turns of the pan, add beef and brown, breaking up with the back of your spoon, season with salt, pepper and Worcestershire sauce
• Remove the beef from the skillet and set aside
• Add the remainder of the oil to the same pan, then add the mushrooms and brown
• Add the shallots or onion, garlic, thyme, salt and pepper, stir a few minutes to soften shallots, then add sherry or wine and let it evaporate and cook into the mushrooms
• Add stock and simmer 5 minutes, then stir in heavy cream and sour cream
• Add the beef back to the skillet with the mushrooms and remove from heat
• For the breadcrumbs, in a bowl, mix together melted butter, breadcrumbs, gruyere and herbs
• Toss beef and mushroom mixture with noodles
• Pour into casserole dish
• Top with gruyere and rye breadcrumbs and bake until brown and bubbly

STROGANOFF CASSEROLE WITH A TWIST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
• Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
• Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

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.

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.

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.

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.

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!

BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook meat and mushrooms in medium nonstick skillet on medium heat 8 to 10 min. or until meat is done, stirring frequently.
• Meanwhile, add beans to large pan of boiling water; cook 3 min. or until beans are crisp-tender and bright green in color. Remove beans from water with slotted spoon; immediately add to bowl of ice water to stop the cooking process. Let stand until beans are completely cooled; drain.
• Add noodles to pan of boiling water used to cook the beans; cook as directed on package, omitting salt. Drain noodles; return to saucepan. Add meat mixture, gravy, sour cream, Worcestershire sauce, pepper and 3/4 cup French fried onions; mix lightly.
• Spread beans onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with noodle mixture and remaining onions. Cover.
• Bake 30 min. or until heated through, uncovering after 20 min.

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.

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.

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.

BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 400°F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.
• Stir Bisquick mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.
• Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

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.

CHICKEN STROGANOFF CASSEROLE

Steps:

• Cook noodles until tender in boiling salted water.
• Meanwhile, sautee onions, garlic, and mushrooms.
• Add the chicken and sautee until just cooked through.
• Season with the tarragon, salt, and pepper.
• Remove this mixture from the pan and place in casserole dish.
• Sauce: Deglaze pan with white wine.
• Add chicken stock and bring to a simmer.
• Add cream cheese and sour cream and stir to combine.
• Thicken sauce with flour (mix with water first to avoid lumps).
• Season with salt and pepper to taste.
• Pour over chicken & veggies in casserole dish and mix inches.
• Drain pasta and add to casserole dish and mix inches.
• Topping: Crush cornflakes, and mix with parmesan, garlic salt, and oil.
• Spread on top of casserole.
• Bake at 350F for 20 minutes or until topping is golden.
• Serve with a fresh garden salad.

HAMBURGER STROGANOFF CASSEROLE

Steps:

• Cook egg noodles according to the package directions; drain and set aside.
• In a large non-stick skillet, saute ground beef, mushrooms, and garlic until beef is no longer pink; stir frequently; drain and remove beef mixture from the skillet.
• In the same skillet, add the gravy mix, pepper, and water; stir to mix well.
• Cook over medium-high heat for 3-5 minutes or until thickened and bubbly, making sure to stir constantly.
• Take skillet off of stove; add in the sour cream and nutmeg; stir to combine.
• Add the cooked noodles and ground beef mixture to the gravy; stir.
• Transfer mixture to a 3-quart casserole that has been sprayed with non-stick cooking spray; cover.
• Bake at 375° for 30-40 minutes or until heated through.
• Sprinkle with parsley; serve.