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!
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!
Ryan says
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.
Kate says
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. :)
Whitney says
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).
Kate says
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? :)
Brandi says
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!
Kate says
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!) :)
Phil says
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!
Kate says
Yes, if you are adding garlic that’s exactly where it should go!
Mandi says
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!
Kate says
Those all sound like fabulous additions…and hurray for leftovers!
ry says
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!
Kate says
I’m so glad! Love that you loved it, and that you told me so! :)
Carol says
p.s.: I’d love to win the cookbook!
Carol says
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!
Kate says
I’m so glad! This stroganoff is one of my faves (maybe even more than the traditional kind!)
josie says
This reminds me of Pioneer Womans Sour Cream Noodle Bake = DELICIOUS
Kate says
That is high praise – I love pretty much every single thing she makes!
kevin from trailsnet says
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.
Kate says
Let me know how it comes out if you change it up a little! :)
Jerry says
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!
John R. Huff Jr. says
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.
ruthie says
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.
Kate says
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!)
MeganK says
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.
Kate says
Hurray!! Looking forward to hearing what you make next. :) :)
ColleenB. says
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.
Kate says
Yeesh! Yes I did and I will fix…thank goodness for eagle-eyed readers. :)
John R. Huff Jr. says
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.
Kate says
Hi Sharon and welcome – I’m always happy to meet a fellow bacon fan!! :)
Sharon @ Feats of Feasts says
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. :)
Joanne says
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
Kate says
Totally agree on the cream of….yikers!
Aristophanes says
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?
John R. Huff Jr. says
Oh. let’s do bring the cream or fat free milk back. Real beef stroganoff Is traditionally made this way, I believe.