This Beef Stroganoff Casserole gives a baked twist to the beloved classic, combining tender beef, earthy mushrooms, and egg noodles in a rich, creamy sauce. Slow baking allows the beef to become incredibly tender before everything is finished together in the oven for a hearty, comforting meal that’s perfect for family dinners.

Beef Stroganoff Casserole

Ingredients

Ingredient	Quantity
Stewing beef	1½ lbs
Mushrooms	1½ cups
Large onion	1
Fresh thyme	4 sprigs
All-purpose flour	⅓ cup
Garlic powder	½ tsp
Table salt	½ tsp
Ground black pepper	½ tsp
Paprika	½ tsp
Sunflower oil	2 tbsp
Butter, softened	2 tbsp
Low-sodium beef broth	⅔ cup
Dry egg noodles	8 ounces (1 package)
Sour cream	See instructions
Gravy cube	See instructions
Cornstarch	See instructions
Fresh parsley, chopped	1 tbsp

Instructions

Step 1: Preheat the Oven

Set your oven to 300°F (150°C) before preparing the ingredients.

Step 2: Prepare the Beef

Trim away any excess fat from the stewing beef and cut it into bite-sized cubes.

Step 3: Coat the Beef

In a large bowl, combine the flour, garlic powder, salt, black pepper, and paprika. Toss the beef pieces until they are evenly coated with the seasoned flour mixture.

Step 4: Brown the Meat

Heat the sunflower oil and butter in a large skillet over medium-high heat. Once the butter has melted, sear the beef on all sides until nicely browned, about 3 minutes per side. Cook in batches if necessary to avoid overcrowding the pan.

Step 5: Assemble the Casserole

Transfer the browned beef to a 9×13-inch baking dish. Add the mushrooms, chopped onion, and thyme sprigs. Pour the beef broth evenly over the ingredients and stir gently to combine.

Step 6: Slow Bake

Cover the dish tightly with aluminum foil and bake for 2 hours, or until the beef is fork-tender.

Step 7: Cook the Noodles

While the beef bakes, prepare the egg noodles according to the package directions, reducing the cooking time by about 2 minutes so they remain slightly firm. Drain well and set aside.

Step 8: Mix the Cream Sauce

In a small bowl, whisk together the sour cream, one crumbled gravy cube, and about 1 tablespoon cornstarch until smooth. Add additional cornstarch if you prefer a thicker sauce.

Step 9: Increase the Oven Temperature

Remove the casserole from the oven once the beef is tender and raise the oven temperature to 350°F (175°C).

Step 10: Combine Everything

Discard the thyme sprigs. Add the cooked egg noodles along with the sour cream mixture to the baking dish. Stir gently until all the ingredients are evenly coated.

Step 11: Finish Baking

Return the uncovered casserole to the oven and bake for 15 minutes, or until the sauce is hot and bubbling.

Step 12: Garnish and Serve

Remove the casserole from the oven and sprinkle chopped fresh parsley over the top. Let it rest for a few minutes before serving.

Enjoy this rich, creamy Beef Stroganoff Casserole for a comforting meal that’s packed with tender beef, savory mushrooms, and flavorful noodles in every bite.