Everyone’s favorite retro meal, beef stroganoff, now in casserole form. This easy recipe for beef stroganoff casserole will have them asking for seconds!
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Why this recipe works
Beef stroganoff is a classic rich and creamy beef dish, usually featuring a sour cream sauce and served over egg noodles and, yes, usually with some mushrooms mixed in.
Before I take one step further I will State For The Record that no, there isn’t a single mushroom in this beef stroganoff casserole recipe. (Sorry mushrooms. I’ve never liked you and I never will.)
In this case however, I’ve turned beef stroganoff into an easy casserole form.
It tastes every single bit as scrumptious as its more elegant traditional version, and a snap to make on a night where you might be wanting something simple and delicious that still has “stroganoff” in the title!
Ingredients you need to make this recipe
Ingredient Notes and Substitutions
- Ground Beef: We like the 80/20% fat version for this recipe, but it will still work fine if you want to use a lower fat ground beef.
- Cottage Cheese: The small curd variety works best, and you can use either low fat or full fat.
- Egg Noodles: We like wide egg noodles for this recipe, but extra wide will work too! The other sizes don’t give the casserole enough heft.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
Before I get started let me answer the question I know you are asking: the cottage and cream cheese is going to give the casserole that nice little tang that the regular version usually gets from sour cream, along with a gorgeous creamy sauce. So yep, I really did mean cottage cheese. :)
STEP 1: Cook up some egg noodles (wide or extra wide are the best) and let them drain.
STEP 2: While the pasta is cooking, brown up some ground beef with some chopped sweet onion and chopped garlic until the beef is cooked through and the onions have started to soften. Mix in 8 ounces of canned tomato sauce and some cottage and cream cheeses until it is creamy and wonderful.
STEP 3: Stir in some cooked wide egg noodles and the pour the whole thing into a casserole dish. Sprinkle it with some shredded cheddar and pop it in a preheated 350 degree oven.
STEP 4: About thirty minutes later you will have a cheesy stroganoff casserole that has a hint of tomato, a creamy little tang to it, and tummies will be growling all over your house.
Recipe FAQ s
Well, okay. Add about 8 ounces of sliced mushrooms in with the beef and onions. Sigh.
The combo of cottage cheese and cream cheese is going to stand up better in the oven, and it’s still going to have that creamy, dreamy tang!
Yes! Put it together, and when you are ready for supper, pop it in the oven for 20 minutes if it is a room temperature, and 30 if it was in the fridge.
Drop it in the comments section below and I promise to answer pronto!
Why do things always taste extra yummy when they are in casserole form? IT’S A MYSTERY.
Want to round out your meal?
This casserole is calling out for some veggies on the side, and we love both creamy whipped carrots and roasted green beans with this supper.
And for dessert, let’s have some banana cream pie!
Other stroganoff recipes we love!
Looking for more casserole inspiration? Here is our complete collection of casserole recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Beef Stroganoff Casserole
Everyone’s favorite retro meal, beef stroganoff, now in casserole form with this easy recipe!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
- 8 ounces wide egg noodles
- 1 1/2 pounds ground beef
- 1 large sweet onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 eight ounce can tomato sauce
- 1 cup small curd cottage cheese
- 4 ounces cream cheese, cut into 1/2 inch cubes
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (I like the Cabot brand!)
Instructions
- Preheat oven to 350 and spray a 2 quart casserole with cooking spray.
- Cook up the egg noodles according to package directions (usually around 8 minutes).
- Sauté beef, onions and garlic in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.
- Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It’s okay if the cream cheese isn’t fully melted…a few chunks are good!
- Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.
- Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!
Notes
Ground Beef: We like the extra flavor that you get from using 80/20 fat percentage ground beef, but you can use leaner ground beef if you like.
Cream Cheese: Your cream cheese will be easier to cut into cubes if you do it while it is still cold from the fridge.
Cheddar Cheese: You can use mild, sharp or extra sharp – we love sharp, but use your favorite!
Christi says
Very delicious recipe! i added fresh sauted mushrooms to ours and I had elbow macaroni on hand so I used that in place of egg noodles. Yum!
Hi Christi and yay! Glad you liked this one and quick thinking on the pasta substitution! :)
Rebecca Warner says
Question: I want to make this for my Mom’s birthday pre-game because it sounds like a super recipe but I’m tempted to put in diced tomatoes in instead of tomato sauce. Would that work? What do you think? Reactions welcome.
Thanks for your time.
Hi Rebecca, and sorry for the delayed reply – I was out of town for my own mom’s birthday! I think adding diced tomatoes is a great idea, but you would still need some of the tomato sauce – I would guess half – to get the sauce consistency that you need. Hope this helps and happy birthday to both our moms! :)
Rebecca says
I made the recipe and it came out well (everybody liked it) but I had a few ideas for minor changes and I guess that might be one. I’m planning (tentatively) to make it again for Christmas or New Years’ and I suppose I could do my experimenting then. Thanks very much for your reply (how cool that your Mom is a Virgo too)!
Thanks again.
Dayna F. says
This was a great casserole with a welcome variation of stroganoff without the mushroom sauce. It was creamy with a hint of tomato but not overpowering. These ingredients mixed well together. I would serve with corn and salad and maybe even garlic bread.
Hi Dayna and I’m so glad you liked this casserole. Love your serving ideas as well. Happy Monday!
Anonymous says