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Recipes » dinner » beef » Beef Stroganoff Casserole

Beef Stroganoff Casserole

By Kate Morgan Jackson

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Everyone’s favorite retro meal, beef stroganoff, now in casserole form. This easy recipe for beef stroganoff casserole will have them asking for seconds!

beef stroganoff casserole

PIN this recipe now… So you can make it later!

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.  

And yes, I know that traditional stroganoff recipes have mushrooms, but since I was messing around with this recipe by casserole-ing it, I decided to skip the shrooms.

(Sorry mushrooms.  I’ve never liked you and I never will.)

What is beef stroganoff?

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.  

If you are looking for a traditional beef stroganoff recipe (mushrooms and all) the folks at Simply Recipes have a great one.

In this case however, I’ve turned beef stroganoff into 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 beef stroganoff casserole!

  • Ground Beef
  • Onion
  • Garlic
  • Tomato Sauce
  • Cottage Cheese
  • Cream Cheese
  • Egg Noodles
  • Pepper
  • Cheddar Cheese

Here’s how you make beef stroganoff casserole!

(Scroll down for the handy complete printable recipe with nutrition info!)

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: The beef gets browned with the onion until the beef is cooked through and the onions have started to soften.

STEP 2: Mix in 8 ounces of canned tomato sauce and cottage and cream cheeses until it is creamy and wonderful.  

STEP 3: Stir in some cooked egg noodles and the pour the whole thing into a casserole dish.Sprinkle it with some shredded cheddar (gotta give a shout-out to my favorite Cabot cheddar here!) 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.  

More tips for making beef stroganoff casserole!

I REALLY want to add the missing mushrooms – can I?

Well, okay. Add about 8 ounces of sliced mushrooms in with the beef and onions. Sigh.

Why not use sour cream if that’s what’s in the original?

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!

Can this be made ahead?

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.

Have a question that I didn’t cover?

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.

Like the looks of this recipe? Pin it now so you can make it later!

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Beef Stroganoff Casserole


★★★★★ 5 from 2 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American
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Description

Everyone’s favorite retro meal, beef stroganoff, now in casserole form with this easy recipe!


Ingredients

  • 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 pound curly egg noodles, cooked and drained
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (I like the Cabot brand!)

Instructions

  1. Preheat oven to 350 and spray a 2 quart casserole with cooking spray.
  2. Sauté beef, onions and garlic in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.
  3. 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!
  4. 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.
  5. Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

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57415.3 g455.9 mg24 g11.5 g0.5 g50.5 g6.7 g43.2 g150.7 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on March 22, 2012

Good for: Casserole Favorites, Comfort Foods, Kate's Favorites

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  1. Joanne says

    March 22, 2012 at 9:08 pm

    Mad Men really does make that era look so damn debonair! However, back then these casseroles were probably made with cream of something disgustingness. Let’s NOT bring that back. :P

    Reply
    • Kate says

      March 23, 2012 at 6:16 am

      Totally agree on the cream of….yikers!

      Reply
    • Aristophanes says

      October 25, 2013 at 11:49 am

      I don’t know – we were a lot healthier then and obesity was not common. In a senior class of approximately 1000, we had 1 very obese girl and it was a medical problem. Can the same be said today?

      Reply
    • John R. Huff Jr. says

      August 29, 2016 at 4:02 am

      Oh. let’s do bring the cream or fat free milk back. Real beef stroganoff Is traditionally made this way, I believe.

      Reply
  2. Sharon @ Feats of Feasts says

    March 22, 2012 at 10:55 pm

    Hi Kate, Im new here and i must say…i LOVE what im seeing and reading. You got me at bacon on your right bar of the page. :)

    Reply
  3. Kate says

    March 23, 2012 at 6:17 am

    Hi Sharon and welcome – I’m always happy to meet a fellow bacon fan!! :)

    Reply
  4. ColleenB. says

    March 23, 2012 at 9:15 am

    Stroganoff casserole looks yummy.
    Noticed you have garlic as an ingredient but not placed in directions but I’m assuming that you put the chopped garlic in with the onion and ground chuck and saute all together.
    ColleenB.

    Reply
    • Kate says

      March 23, 2012 at 2:58 pm

      Yeesh! Yes I did and I will fix…thank goodness for eagle-eyed readers. :)

      Reply
    • John R. Huff Jr. says

      August 29, 2016 at 4:07 am

      I hate any form of garlic or spice. I know it is healthy, but I still do not like it. I leave it out of any recipe.

      Reply
  5. MeganK says

    March 24, 2012 at 10:15 am

    After reading your food blog and marveling at your talents for over a year, I FINALLY made something! The beef stroganoff casserole was delicious. Looking forward to poking around and seeing what I’ll attempt next.

    Reply
    • Kate says

      March 25, 2012 at 3:50 pm

      Hurray!! Looking forward to hearing what you make next. :) :)

      Reply
  6. ruthie says

    March 24, 2012 at 5:24 pm

    Now don’t be hatin’ on the Cream of…It has its place. Can’t beat Cream of Mushroom Soup in a Tuna Casserole — throw in grated extra sharp cheddar (go Cabot!), a little garlic, a little sherry, some capers, some olives, top with grated Parm, and even the I hate tuna casserole crowd loves it. I know. Put the gorgeous golden crispy topped casserole on the table only to have one of the guests announce that he hates the stuff. Just taste it, I said. He did. “Hey, this rocks!” As a fellow add a little of this and a litttle of that cook, you know this is true.

    I love casseroles with those wide egg noodles anyway, and I love Stroganoff, so this is a good one.

    Reply
    • Kate says

      March 25, 2012 at 3:49 pm

      That is true – I have a chicken tortilla soup recipe that does feature cream of chicken soup, so it has its place! (And that tuna casserole sounds like a classic!)

      Reply
  7. kevin from trailsnet says

    March 25, 2012 at 8:58 pm

    This looks good. I think I’d find a way to sneak in some mushrooms, sour cream & a dash of good ol’ Worcestershire Sauce. BTW, I agree w/ ruthie… cream of … has its place in an occasional recipe. I miss the small-town potlucks where nothing was healthy but everything was good.

    Reply
    • Kate says

      March 26, 2012 at 9:09 pm

      Let me know how it comes out if you change it up a little! :)

      Reply
      • Jerry says

        April 13, 2014 at 8:24 am

        I agree with Kevin. Beef Stoganoff is one of my personal favorite dishes. However, I have never had a “version” without mushrooms. When I try this recipe, I am going to try to infuse the flavor of mushrooms. I will add some baby bellos’s and maybe press some to extract the juice. Hmm…..may be on to something here. Thanks for the recipe!

        Reply
    • John R. Huff Jr. says

      August 29, 2016 at 4:19 am

      Kevin: You are right. I am perhaps older than some here. Traditional beef stroganoff is made with a cream, not tomato paste. However, with the exception of the garlic I like the recipe posted here too. I just would call it another name. The beef stroganoff might be better with mushrooms , too. I like the wide noodles. They seem hard to find sometimes now. I suppose the beef stew meat is preferred to the ground chuck or hamburger meat for the beef stroganoff. It’s like Swedish Meatballs. You don’t use a tomato base with it. It is a cream or milk base of some sort. I am a very traditional old fashioned type of old bachelor and my tastes were inherited from small town and farm cooking.

      Reply
  8. Carol says

    March 26, 2012 at 10:13 am

    Hi, Kate:

    I made your Beef Stroganoff Casserole last night – for family plus one unexpected guest. It was a hit. I added a small can of sliced mushrooms – I usually use fresh but didn’t have any. It worked out well. Everything I’ve made from your blog has turned out great, Kate!

    Reply
    • Kate says

      March 26, 2012 at 9:09 pm

      I’m so glad! This stroganoff is one of my faves (maybe even more than the traditional kind!)

      Reply
      • josie says

        April 4, 2013 at 8:54 am

        This reminds me of Pioneer Womans Sour Cream Noodle Bake = DELICIOUS

        Reply
        • Kate says

          April 5, 2013 at 7:35 am

          That is high praise – I love pretty much every single thing she makes!

          Reply
  9. Carol says

    March 26, 2012 at 10:18 am

    p.s.: I’d love to win the cookbook!

    Reply
  10. ry says

    March 27, 2012 at 1:04 am

    made this for dinner tonight and loved it. 3 kids loved it. red seal chef hubby loved it. then we all agreed we love Kate! thanks for saving dinner! keep up the great work! it’s most appreciated!

    Reply
    • Kate says

      March 27, 2012 at 6:07 am

      I’m so glad! Love that you loved it, and that you told me so! :)

      Reply
  11. Mandi says

    April 4, 2012 at 9:35 am

    I made this on Monday for dinner- it was delicious! I changed it a bit and added more garlic (bc we love garlic at our house!), sautéed mushrooms and added more tomato sauce and cottage cheese bc it just didn’t look saucy enough! Oh, and I may have added an extra handful or two of the Cabot cheddar (love that stuff!). Great for dinner with a fresh green salad and better for lunch the next day!

    Reply
    • Kate says

      April 4, 2012 at 12:52 pm

      Those all sound like fabulous additions…and hurray for leftovers!

      Reply
  12. Phil says

    April 4, 2012 at 5:36 pm

    Throw in that garlic Kate! :) I’m assuming you’ll be throwing it in towards the back half of the ground beef/onion saute time. LOVE the cottage cheese idea. Great protein addition!

    Reply
    • Kate says

      April 7, 2012 at 11:15 am

      Yes, if you are adding garlic that’s exactly where it should go!

      Reply
  13. Brandi says

    April 30, 2012 at 11:29 pm

    This was a huge hit with my family. I used ground turkey instead of beef and I forgot the garlic so I just added a little garlic salt and it was perfect! Even my super picky 3 year old son ate it with no arguing!
    So glad I found this… I will put in my ‘must make again’ file!

    Reply
    • Kate says

      May 1, 2012 at 4:20 pm

      I’m so glad! And I’m a great fan of improvisational cooking – your changes sound like they worked out wonderfully (I know three year olds are the toughest audience!) :)

      Reply
  14. Whitney says

    May 3, 2012 at 3:39 pm

    Hi Kate! This sounds yummy! Found it on Pinterest. Think I’ll make it tonight but my BF doesn’t like cottage cheese. Could I sub in sour cream? If so, would it be the same amount as cottage cheese that you have listed?

    Thanks! (I’ve never made beef stroganoff before).

    Reply
    • Kate says

      June 10, 2012 at 1:18 pm

      Hi Whitney, and sorry for taking so long to respond – your comment got caught in cyber-space! I think you probably made this long ago but just in case…you could try sour cream, but sometimes it breaks down in high heat so I can’t totally vouch for it. If cottage cheese is definitely out of the running, a better bet might be creme fraiche, which tends to hold up better. If you do try it, let me know how it comes out? :)

      Reply
  15. Ryan says

    August 25, 2012 at 12:03 am

    I found your recipe and blog on Pinterest. I tried this tonight and it was a hit with me and my wife! Super-easy to make. I doubled the recipe as we normally eat larger portions and like to have leftovers.

    Reply
    • Kate says

      August 29, 2012 at 8:32 am

      Hi Ryan – glad you made it over here from Pinterest (LOVE Pinterest!) So glad you liked this one, and I’m totally with you on the leftovers…Ieftovers-for-lunch is one of my faves. :)

      Reply
  16. christine says

    September 14, 2012 at 1:21 pm

    im gunna try this tonight my family dont do cottage cheese so were gunna try it wit ricotta cheese an toss in some mushrooms they all said its sounds so good ill let u know how it turns out

    Reply
    • Kate says

      September 17, 2012 at 7:59 am

      Great – hope they loved it! :)

      Reply
  17. johnny lou avery says

    September 20, 2012 at 7:20 pm

    Can you say DELICIOUS? This has a permanent place in my recipe file and is a family favorite here. It is really so delicious, a classic American-style comfort dish, perfect for cold weather dinners. I grew up eating casseroles and I’m glad to be able to re-create that casual homey-style of retro cooking using real-food ingredients. y spouse will not eat anything involving a can of soup or processed cheese, and after years of eating organic “whole foods”-type meals, my palate has changed so that I’m almost as bad as him (almost…I’ll still attack some Ro-Tel dip like nobody’s business), so I was thrilled to stumble on this recipe. I never write in or make comments or reviews on anything, but I just wanted to say thank you! I also love the rest of your site (especially the pan-roasted artichokes,…yum).

    P.S. my friend Melissa says her mom used to make a similar casserole when she was young & called it “Johnny Marzetti”.

    Reply
    • Kate says

      September 21, 2012 at 9:27 am

      Well, I’m so glad you left this comment – I loved reading all this! And Johnny Marzetti? Love it. :)

      Reply
  18. josie says

    April 4, 2013 at 8:55 am

    This reminds me of Pioneer Womans Sour Cream Noodle Bake = Delicious

    Reply
  19. Hilary says

    June 18, 2013 at 8:39 am

    I made this last night and I was a little worried because we aren’t cottage cheese eaters, but it was AWESOME! For those of you that are worried about the cottage cheese, don’t be. The whole thing goes together great and you can’t taste the cottage cheese or even recognize the texture once it is all cooked. It’s so nice to have this great casserole that doesn’t need cream of mushroom soup. Super delicious! Thank you!

    Reply
    • Kate says

      June 20, 2013 at 3:03 pm

      Thanks for the cottage cheese encouragement Hilary – I totally agree that if you don’t tell anyone they will never know! :) :)

      Reply
  20. Jennifer says

    June 24, 2013 at 5:56 am

    Have you ever tried pre-making this? This sounds fantastic and I am going to try – just curious if I could pre-make this up to placing it in the oven – then when ready all I need to do is thaw and bake????

    Reply
    • Kate says

      June 24, 2013 at 9:10 pm

      Hi Jennifer! I’ve never pre-made it, but I don’t see any reason why that wouldn’t work as long as you brought it to room temperature first. If you try it this way will you let us know how it goes? :)

      Reply
  21. DEBBIE WOLFF says

    August 22, 2013 at 12:00 pm

    COULD YOU USE SOUR CREAM INSTEAD OF CREAM CHEESE? JUST WONDERING.

    THANKS!

    Reply
    • Kate says

      August 24, 2013 at 9:16 pm

      Hi Debbie – I wish I could say yes but I’m not sure the sour cream would hold up to the heat of the oven. If you go ahead and try it will you let us know?

      Reply
  22. Carol Coleman says

    December 1, 2013 at 2:37 pm

    I’m new to your site but I look forward to trying some of the comfort recipes of my childhood. There is a lot to be said for those tried and true favorites and I’m glad to see the positive comments on those recipes.
    Thanks

    Carol Coleman

    Reply
    • Kate says

      December 23, 2013 at 4:04 pm

      Welcome Carol – I’m so glad you found me! I hope you come back often. :)

      Reply
  23. Evans says

    November 25, 2014 at 8:58 pm

    I was looking for something a bit different than the usual dishes and this stroganoff casserole looked just right. It was. I followed the recipe and I have to say it was very delicious and no doubt I will be trying this one again. Thanks for making it available to this senior plus cook.
    Evans

    Reply
    • Kate says

      November 26, 2014 at 10:35 am

      My pleasure, Evans! Glad you liked it. :)

      Reply
  24. Cat says

    July 15, 2015 at 1:54 pm

    About the sour cream….I just made this today and didn’t have any cottage cheese so I added about half a cup of sour cream at the very end of cooking time just before it went in the oven. It came out great!

    Reply
    • Kate says

      July 18, 2015 at 3:19 pm

      Sometimes not having all the ingredients leads to wonderful discoveries – I’ll have to try it this way! :)

      Reply
  25. Ellen Condon says

    May 25, 2016 at 11:00 am

    I make a community meal for needy people. I am using your casserole recipe for my next meal… which is today. I am very excited to make this for everyone. We usually have about 80 people. I always try to make something I think they will enjoy rather than the common things that are usually made. We will add a rainbow of fresh veggies salad and garlic bread to round out the meal. I’ll let you know how they like it.

    Reply
    • Kate says

      May 26, 2016 at 10:20 am

      I love that this recipe is being used for such a wonderful cause – can’t wait to hear how it went!

      Reply
  26. Sam says

    August 28, 2016 at 9:06 am

    It looks terrific, but with stroganoff in the title, sour cream is a must! Re earlier comments: I use sour cream in casseroles all the time with no problem.

    Reply
  27. Mindy Wendell says

    December 19, 2017 at 2:20 pm

    Hi, Kate~

    We love this recipe. Just wondering if you’ve ever tried freezing it? Or should I maybe just make the sauce and freeze that, then add the noodles and assemble the casserole later?

    Thank you,
    Mindy

    ★★★★★

    Reply
    • Kate says

      December 19, 2017 at 4:00 pm

      Hi Mindy! I’ve never tried freezing it, I have to admit, but I don’t see any reason why you couldn’t – I freeze lasagna which has many of the same ingredients and it comes out just fine. If you do freeze it, will you come back and leave a comment letting me know how it came out? In the meantime, hope you are having merry holidays! :)

      Reply
      • Mindy Wendell says

        December 27, 2017 at 3:22 pm

        Hi, Kate~

        I ended up making and freezing the sauce ahead of time, and it worked beautifully. I took it out of the freezer in the morning, but it wasn’t fully thawed by the time I was ready to use it, so I heated it slowly in a large skillet while I cooked the noodles. (I think I could have made the whole casserole and frozen it until I was ready to use it, but my freezer was full-to-bursting at the time.)

        Also, for others who have family members who are a little skittish about cottage cheese, I used a trick from another recipe: I put the cottage cheese in the blender with some of the tomato sauce, which turned it into a creamy sauce with no cottage cheese curds. Thanks again for a great recipe!

        Reply
        • Kate says

          December 30, 2017 at 4:29 pm

          You are so wonderful to come back and let me know how it turned out – hurray! And love the cottage cheese suggestion. :)

          Reply
          • John R. Huff Jr. says

            December 31, 2017 at 1:00 am

            Does the cheese take away from the tomato taste? I have always thought of beef stroganoff as a cream of mushroom or similar type of recipe. This recipe does sound good. The rich sauces are really not good for you.

          • Kate says

            December 31, 2017 at 10:47 am

            Agree on the rich sauces! And I think the flavors work well together without anything being too dominant. :)

  28. Dave says

    February 7, 2018 at 5:47 pm

    Great lead in…story…I LOVED it. Being I am disabled this is sure one I can and am going to do tonight!!!! Thank God For Food Banks. And mine deliver. Thank you again God. And thank you for the recipe. The ingredients are in the house and they ain’t “nuttin” go to waste in this house.

    Reply
    • Kate says

      February 11, 2018 at 1:20 pm

      Hi Dave! We have the ‘let nothing go to waste” rule in our house as well! Glad you loved the recipe, and the story! :)

      Reply
      • Dave says

        February 11, 2018 at 3:35 pm

        Kate, When I got the recipe I hadn’t made it yet, but when I did. It was to die for. I passed it along to my former mother-in-law and my oldest son and shared it with my neighbors.. Now. If you are going to make Beef Stroganoff. Then this is surely the way to make it. I hope anyone that is looking for a recipe for Beef Stroganoof goes for this one.

        ★★★★★

        Reply
        • Kate says

          February 12, 2018 at 3:58 pm

          I’m so glad! Thanks for letting me know. :)

          Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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