Baked beef Stroganoff casserole

Baked Beef Stroganoff Casserole

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sherry monfils


My family loves beef stroganoff and so do people at my church. We were having a pot luck at church one Sunday and I figured i would make beef Stroganoff, but in a casserole so that there would be plenty for everyone. It was a huge hit:-)


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30 Min
35 Min


  • 12 oz
    pkg either egg noodles or no yolk noodles
  • 1 lb
    very lean ground beef
  • 1
    lg onion, chopped
  • 1 large
    green bell pepper, chopped
  • 8 oz
    fresh mushrooms, sliced
  • 1/2 c
    beef broth
  • 1
    6- oz can tomato paste
  • 1/2 tsp
    dried oregano
  • 8 oz
    light sour cream
  • 12 oz
    cottage cheese, small curd
  • 1 tsp
    garlic powder
  • ·
    salt & pepper to taste
  • 2 c
    shredded mozzarella cheese
  • 1/2 c
    grated parmesan cheese

How to Make Baked beef Stroganoff casserole


  1. Heat oven to 350 and lightly spray a 9 X 13" casserole pan w/ cooking spray. Cook noodles as directed, drain, set aside, but keep warm.
  2. In lg skillet, over med-high heat, Cook beef, breaking it up as you cook, until no longer pink. Drain any fat from skillet. Return pan to heat. Add onions, peppers and mushrooms.
  3. Cook, stirring until veggies are tender. Stir in broth, tomato paste and oregano. In lg bowl, stir together sour cream, cottage cheese, garlic powder, salt and pepper. Stir to blend well. Stir in noodles. Spread 1/2 the noodle mix into pan and top w/ 1/2 the meat mixture, then 1/2 mozzarella cheese and 1/2 parmesan cheese. Repeat the layers. Cover w/ foil and bake 25 mins or until hot and bubbly. Uncover and sprinkle w/ remaining cheeses.Bake another 10 mins.

Printable Recipe Card

About Baked beef Stroganoff casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Scandinavian
Other Tag: Heirloom

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