Rustic Beef Stroganoff

Renae McVay


I love one dish meals for a mom's convenience and for the hearty deliciousness they bring. We love the beef and mushroom flavors of this dish and the rib-sticking quality created by the use of rigatoni pasta instead of egg noodles or flat pasta in traditional stroganoff.

pinch tips: How to Tie a Roast




6 or more


15 Min


1 Hr 15 Min




One 14 oz
package of frozen beef fajita strips
One 16 oz
pkg or box rigatoni pasta
Two 15 oz
jars of classico 4 cheese alfredo sauce
One 10.5oz
can cream of mushroom soup
One 8oz
can mushroom stems/pieces mostly drained
12oz beef
or chicken broth
2 tblsp
worcestershire sauce
2 tsp
garlic salt
1 of 2.5oz
pkg real bacon bits
2 cups
shredded five cheese italian cheese
2 c more
shredded five cheese italian cheese, total of 4 c cheese in recipe

Directions Step-By-Step

In a 9x13 lasagna pan or a deep dish casserole, pour the dry, uncooked pasta and the pkg of frozen beef fajita strips and toss together. Be sure you've sprayed your dish with cooking spray first.
In a large mixing bowl, stir together all the other ingredients choosing the broth, Alfredo sauce, soup first to whisk together until smooth. Then stir in the rest of the seasonings etc until all is well incorporated.
Pour over the pasta and beef mixture and stir all together well. Cover the pan with foil or put the lid on the casserole and bake in a preheated 350 degree oven for 1 hour. Remove the covering from the dish and stir well to make sure all the pasta is covered. Then sprinkle the additional or last 2 cups of shredded cheese over the top and return to the oven. Bake open 10 more minutes to melt the cheese until starting to brown at the edges. Remove and allow to stand about 10 more minutes before serving.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Heirloom