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Close-up of hearty Ground Beef Stroganoff showing cooked beef crumbles, tender white onions, and a thick off-white cream sauce.

The Ultimate Ground Beef Stroganoff Casserole

This comforting Ground Beef Stroganoff features wide curly egg noodles, tender white onions, and savory beef crumbles baked in a thick, rich, creamy off-white sauce. Perfect for easy family weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Russian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Stroganoff Ingredients
  • 1 lb lean ground beef 450g
  • 12 oz wide curly egg noodles 340g
  • 1 cup sliced white onions 150g
  • 2 cloves fresh garlic minced (6g)
  • 1/4 cup fresh parsley finely chopped (15g)
  • 2 tbsp unsalted butter 30g
  • 3 tbsp all-purpose flour 24g
  • 2 cups low-sodium beef broth 480ml
  • 1 cup full-fat sour cream 240g
  • 1 tbsp Worcestershire sauce 15ml
  • 1 tsp kosher salt 5g
  • 1/2 tsp black pepper 2g

Equipment

  • 1 White Rectangular Ceramic Baking Dish 9x13-inch (23x33cm) size recommended.
  • 1 Large Heavy-Bottomed Skillet For browning the beef and building the sauce.

Method
 

Casserole Assembly & Baking
  1. Bring a large pot of salted water to a boil. Cook the wide curly egg noodles for one minute less than package directions. Drain and set aside.
  2. In a large skillet over medium-high heat, brown the lean ground beef until crumbles form a deep crust. Drain excess fat.
  3. Reduce heat to medium. Add butter and sliced white onions to the skillet. Sauté for 5 minutes until tender, then stir in the minced garlic for 30 seconds.
  4. Sprinkle the all-purpose flour over the mixture. Stir constantly for 1-2 minutes. Gradually whisk in the beef broth and simmer until naturally thickened.
  5. Remove the skillet from the heat. Stir in the Worcestershire sauce, salt, and pepper. Let rest for 2 minutes, then whisk in the sour cream until smooth.
  6. Preheat oven to 350°F (175°C). Toss the cooked noodles with the beef mixture. Transfer to a white rectangular ceramic baking dish. Bake for 15 minutes.
  7. Remove from the oven, let rest for 5 minutes, and generously garnish with an even scattering of finely chopped fresh parsley before serving.

Notes

Do Not Boil the Sour Cream: Exposing sour cream to direct heat will cause it to curdle. Always remove from heat before whisking.
Room Temperature Dairy: Let your sour cream sit on the counter for 30 minutes to prevent shocking the warm sauce.