Beef Stroganoff Pasta Casserole: A Cozy Family Favorite
The comforting aroma of Beef Stroganoff Pasta Casserole wafts through the air, a symphony of savory beef, creamy sauce, and tender pasta that hugs your heart like a warm blanket. This delightful dish always invites a chorus of "mmm" and "wow" from those lucky enough to gather around your table. With each bite, you’re transported back to family dinners filled with laughter, memories, and stories shared over a steaming dish. If you’re looking for an easy meal that’s sure to create a sense of home, then this Beef Stroganoff Pasta Casserole is just what you need.
Why Make This Recipe:
- Quick Prep: With simple ingredients and straightforward cooking steps, you can whip this dish up in no time.
- Cozy Flavors: The rich, creamy flavors of beef and mushrooms combined with comforting pasta make this a perfect rainy-day dish.
- Crowd-Pleaser: Ideal for family gatherings or chilly evenings, this casserole will earn rave reviews and requests for seconds.
- Versatile Ingredients: Use up what you have on hand—swap beef for chicken or add extra veggies like spinach or bell peppers.
Ingredients You’ll Need:
- 1 pound beef stew meat: A good choice for tenderizing as it cooks.
- 12 ounces egg noodles: These will soak up all the delicious sauce.
- 1 medium onion, diced: For a foundational flavor.
- 2 cloves garlic, minced: Bringing in that aromatic punch.
- 8 ounces mushrooms, sliced: Their earthy goodness enriches the dish.
- 2 cups beef broth: The base for our creamy sauce.
- 1 cup sour cream: For that delicious creamy finish; Greek yogurt can be a lighter option.
- 1 tablespoon Worcestershire sauce: A dash of umami to elevate the flavors.
- Salt and pepper: To taste, ensuring every bite is just right.
Prep and Cook Time:
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour and 5 minutes
With just over an hour from start to finish, this comforting recipe feels like an easy weeknight option that rewards your patience with layers of flavor.
How to Make Beef Stroganoff Pasta Casserole:
- Preheat your oven to 350°F (175°C). This cozy warmth will prepare for the deliciousness to come.
- Cook the egg noodles according to package instructions, but slightly undercook them as they will soften more in the oven. Drain and set aside.
- In a large skillet, over medium heat, brown the beef stew meat, seasoning it with salt and pepper. As it cooks, the wonderful scent of searing beef will fill your kitchen.
- Add the diced onion and minced garlic to the skillet, stirring until the onions are translucent, about 3-4 minutes. The mixture should become fragrant, evoking memories of home-cooked meals.
- Toss in the sliced mushrooms and sauté until they soften, around 5 minutes.
- Pour in the beef broth and Worcestershire sauce. Bring to a simmer, allowing it to bubble softly for about 10 minutes, allowing flavors to meld beautifully.
- Reduce the heat to low and stir in the sour cream, creating a creamy sauce that coats the beef and mushrooms like a warm hug.
- Fold in the cooked egg noodles gently until they are well combined with the sauce.
- Transfer the mixture to a greased 9×13 baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, until the top is slightly golden and bubbling with deliciousness.
Tips and Creative Variations:
- Flavor Twist: Add a splash of red wine to the beef broth for a decadent touch.
- Veggie Boost: Toss in some frozen peas or canned corn during the mixing step for added color and nutrition.
- Cheesy Goodness: Sprinkle shredded cheese on top before baking for a delightful melty crust.
Serving Ideas:
Picture this: a chilly evening with the family gathered around the cozy dining table, laughter filling the air. Serve your Beef Stroganoff Pasta Casserole with a crisp green salad, some warm crusty bread, and perhaps a glass of red wine for the adults. This meal creates a comforting and delightful atmosphere, making it perfect for family gatherings or a peaceful evening at home.
Storing and Reheating:
Leftovers? Yes, please! Store any uneaten casserole in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop it in the microwave or under the broiler until warmed through. For longer storage, freeze the casserole in a freezer-safe container for up to 3 months, ensuring you provide enough time for it to thaw in the fridge before reheating.
Pro Tips for Success:
- For extra tenderness, marinate the beef in a mixture of Worcestershire sauce and a splash of vinegar for an hour before cooking.
- If you need to save time, you can use pre-cooked or rotisserie chicken instead of beef.
- For added depth, sauté the mushrooms in a little butter before adding them to the skillet.
FAQs:
-
Can I freeze this recipe?
Absolutely! Just ensure it’s fully cooled before transferring it to a freezer-safe container. -
What’s the best substitute for sour cream?
Greek yogurt is a fantastic and healthier option; it maintains the creaminess while adding a protein punch. -
Can I use a different type of pasta?
Yes! Feel free to swap egg noodles for penne or fusilli, but keep in mind that cooking times may vary.
Conclusion:
As you gather your loved ones around the table with a steaming dish of Beef Stroganoff Pasta Casserole, you’ll not only be serving a meal but also encouraging connections and creating memories. This comforting recipe is filled with heart and soul—one bite, and you’ll understand why it’s become a cherished family favorite. So, roll up your sleeves, embrace the warmth of the kitchen, and invite laughter and love into your home with this delightful dish. Happy cooking!
Contents
Beef Stroganoff Pasta Casserole
Ingredients
Main Ingredients
- 1 pound beef stew meat A good choice for tenderizing as it cooks.
- 12 ounces egg noodles These will soak up all the delicious sauce.
- 1 medium onion, diced For a foundational flavor.
- 2 cloves garlic, minced Bringing in that aromatic punch.
- 8 ounces mushrooms, sliced Their earthy goodness enriches the dish.
- 2 cups beef broth The base for our creamy sauce.
- 1 cup sour cream A delicious creamy finish; Greek yogurt can be a lighter option.
- 1 tablespoon Worcestershire sauce A dash of umami to elevate the flavors.
- Salt and pepper To taste, ensuring every bite is just right.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions, but slightly undercook them as they will soften more in the oven. Drain and set aside.
Cooking
- In a large skillet, over medium heat, brown the beef stew meat, seasoning it with salt and pepper.
- Add the diced onion and minced garlic to the skillet, stirring until the onions are translucent, about 3-4 minutes.
- Toss in the sliced mushrooms and sauté until they soften, around 5 minutes.
- Pour in the beef broth and Worcestershire sauce. Bring to a simmer, allowing it to bubble softly for about 10 minutes.
- Reduce the heat to low and stir in the sour cream.
- Fold in the cooked egg noodles gently until they are well combined with the sauce.
- Transfer the mixture to a greased 9x13 baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, until the top is slightly golden and bubbling.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.