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This stroganoff casserole is the ultimate comfort food. Easy and perfect for a mid-winter dinner.
In the middle of winter, when it comes to weeknight meals, most of us think of comfort food first.
You can’t get a better comfort food dish than this stroganoff casserole! When you want to feed the family and don’t want to bother with the real deal–for time or economics–that’s where this speedy casserole comes in handy.
Unlike the famous real stroganoff, the meat here is used as a condiment mainly although if you’re feeding heartier appetites, a 4-ounce portion of beef is allotted to each serving. Also instead of a tender and more costly sirloin that’s used in the real thing, this has more economical ground beef standing in for the sirloin. It may be humble, but it’s still tasty!
The sauce is made speedier by using condensed cream of mushroom soup, but that’s dressed up with some tomato paste and sour cream.
As for the noodles, I imagine any shape of pasta will do if you don’t have the noodles. It’ll taste the same. I used noodles because I liked the way it looks with them.
I’ve taken to using Panko crumbs to top lots of my casseroles lately. They add a wonderful crunch to everything and they don’t get soggy. They don’t seem to brown as well as regular crumbs, but tossing a little butter into them helps them to brown, plus they taste better!
Stroganoff Casserole
Ingredients
- 8 oz uncooked wide egg noodles
- 1 lb lean ground beef
- 1 can 10.75 oz cream of mushroom soup
- 1/4 cup sour cream
- 2 tbsp tomato paste
- 1 cup sliced mushrooms
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp white pepper or black pepper if white is not available
- 1/4 cup Panko bread crumbs
- 1 tbsp melted butter
Instructions
- Cook noodles as per package directions; drain and set aside.
- Preheat oven to 350 degrees F. Lightly spray a 11 x 7-inch baking dish
- In a large skillet, brown the ground beef, onion, garlic and mushrooms.
- Stir in the soup, tomato paste, sour cream, salt, pepper and sugar
- Mix the drained noodles into the ground beef mixture. Place in prepared baking dish.
- Mix panic crumbs with melted butter; distribute crumbs on top of casserole.
- Bake for 30-35 minutes or until casserole is bubbling and crumbs are golden.
- Serves 4-6
Nutrition
Baking dish is Ceramiche Tapinassi and is available from Allorashop.com
Liz says
Thank you Judith and have a good day!
Judith Hanneman says
You too!
Nora says
I love making real stroganoff, but it is very costly and time consuming, so I can’t wait to try this! From the photos, it looks like the dish has been garnished with parsley, which adds a nice little splash of colour, but is not in the ingredient list. Did you use fresh, or dried, and was it added before or after baking. Also I don’t mean to be picky but your directions left out mixing the tomato paste in with the soup and sour cream.
Judith Hanneman says
Hi Nora–I add a garnish–usually parsely–to add a little pop of color. I try to use mainly fresh because the stuff you buy in the bottle really doesn’t have a great color. I grow it and try to keep it alive through the winter, but sometimes it croaks no matter what you do so I buy a bunch in the store. Lots of times I chop it up and air-dry it myself. The nice green color will hang on for about 60 days.
Please don’t worry about being picky! I’m a HORRIBLE proof reader so I rely on readers to let me know if something is missing or unclear. I will edit the recipe.
Judith Hanneman says
PS– I prefer flat-leaf Italian parsley to the curly, but that’s just a personal preference.