Beef Stroganoff Casserole

Beef Stroganoff Casserole

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Lauren Conforti


My husband, John made this recipe and it is delicious! And very easy to make! He told me that the dish, Beef Stroganoff was originally from the Emperial House of Stroganov (Stroganoff in French). The Stroganov family were the richest businessmen in the Tsardom of Russia. Peter the Great elevated the Stroganovs into the noble rank of Baron of the Russian Empire. The last member of the family died in the Stroganov Palace in 1923. Cool, huh? :)


★★★★★ 1 vote

20 Min
40 Min


  • 1 1/2 lb
    beef sirloin steak, sliced 1/4-1/2" thick
  • 8 oz
    fresh baby bella mushrooms, sliced
  • 2 medium
    onions, thinly sliced
  • 1 clove
    garlic, finely chopped
  • 1/4 c
  • 1 c
    beef broth
  • 1/2 tsp
  • 1 tsp
    worcestershire sauce
  • 1/4 c
  • 1 c
    sour cream
  • 1 can(s)
    cream of mushroom soup
  • 4 c
    egg noodles or other pasta, cooked

How to Make Beef Stroganoff Casserole


  1. Preheat the oven to 350.
  2. Cook pasta according to package directions, just until al dente.
  3. Mix together the sour cream & the soup. Set aside.
  4. Using 1/3 of the butter, saute the mushrooms & onions in a saute pan.
  5. Remove from the pan with a slotted spoon to large baking dish, to leave the juices in the pan.
  6. Saute the meat in another 1/3 of the butter & juices, with the Worcestershire sauce until just beginning to brown on the outside. Do not cook till well done, it will finish cooking in the oven. Remove the meat with a slotted spoon to the baking dish.
  7. With the remaining 1/3 of the butter in the pan, whisk in the flour to make a rue.
  8. In the baking dish, add the rue, beef broth, pasta, & soup mixture. Stir well.
  9. Bake for about 20 mins or so, just until the top begins to brown. Let sit to thicken for 5 mins. Serve.

Printable Recipe Card

About Beef Stroganoff Casserole

Course/Dish: Beef Pasta Casseroles
Main Ingredient: Beef
Regional Style: Eastern European

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