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.
PrintBeef 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 1x
- 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!
Cindy says
I don’t like mushrooms either, but my husband loves stroganoff so this recipe was perfect! It came out great!
Hurray, fellow mushroom non-fan! Glad you both liked it.
Ellen says
I made this last night. It’s delicious! It easy to make. I made it ahead of time and heated it up when it was time for dinner. Perfection!
Hi Ellen and thank you for this sweet note! I’m so glad you liked this one as much as we do – February is definitely casserole season! :)
Dave says
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.
Hi Dave! We have the ‘let nothing go to waste” rule in our house as well! Glad you loved the recipe, and the story! :)
Dave says
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.
I’m so glad! Thanks for letting me know. :)
Mindy Wendell says
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
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! :)
Mindy Wendell says
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!
You are so wonderful to come back and let me know how it turned out – hurray! And love the cottage cheese suggestion. :)
John R. Huff Jr. says
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.
Agree on the rich sauces! And I think the flavors work well together without anything being too dominant. :)
Sam says
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.
Ellen Condon says
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.
I love that this recipe is being used for such a wonderful cause – can’t wait to hear how it went!
Cat says
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!
Sometimes not having all the ingredients leads to wonderful discoveries – I’ll have to try it this way! :)
Evans says
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
My pleasure, Evans! Glad you liked it. :)
Carol Coleman says
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
Welcome Carol – I’m so glad you found me! I hope you come back often. :)
DEBBIE WOLFF says
COULD YOU USE SOUR CREAM INSTEAD OF CREAM CHEESE? JUST WONDERING.
THANKS!
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?
Jennifer says
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????
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? :)
Hilary says
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!
Thanks for the cottage cheese encouragement Hilary – I totally agree that if you don’t tell anyone they will never know! :) :)
josie says
This reminds me of Pioneer Womans Sour Cream Noodle Bake = Delicious
johnny lou avery says
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”.
Kate says
Well, I’m so glad you left this comment – I loved reading all this! And Johnny Marzetti? Love it. :)
christine says
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
Kate says
Great – hope they loved it! :)