Here’s a hearty and comforting Cheesy Ground Beef Stroganoff Pasta Casserole—a cozy twist on the classic stroganoff, made with tender pasta, creamy mushroom sauce, seasoned ground beef, and plenty of melty cheese. It’s easy, affordable, and feeds a crowd!
🧀🍝 Cheesy Ground Beef Stroganoff Pasta Casserole
📋 Ingredients:
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1 lb (450 g) ground beef
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1 small onion, chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced (optional but recommended)
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2 cups uncooked pasta (egg noodles or rotini work great)
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1 tbsp flour
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1 ½ cups beef broth
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1 cup sour cream
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1 can (10.5 oz) cream of mushroom soup (or use homemade)
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1 ½ cups shredded cheddar cheese (or mozzarella for extra meltiness)
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Salt and pepper, to taste
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½ tsp paprika (optional)
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1 tbsp Worcestershire sauce
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2 tbsp oil or butter (for cooking)
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Fresh parsley or green onions for garnish (optional)
👩🍳 Instructions:
1. Cook the pasta:
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Cook pasta in salted boiling water until al dente. Drain and set aside.
2. Brown the beef mixture:
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In a large skillet, heat oil or butter over medium heat.
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Add onions and mushrooms; cook until softened (about 5–6 minutes).
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Add garlic and cook another 30 seconds.
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Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
3. Make the creamy sauce:
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Sprinkle flour over the beef and stir to coat.
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Slowly add beef broth and stir until slightly thickened (2–3 minutes).
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Add cream of mushroom soup, sour cream, Worcestershire, paprika, salt, and pepper.
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Stir to combine and simmer for a few minutes until everything is well blended.
4. Assemble the casserole:
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Preheat oven to 350°F (175°C).
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In a large casserole dish, combine the cooked pasta and beef stroganoff sauce. Mix well.
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Top with shredded cheese evenly across the top.
5. Bake:
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Bake uncovered for 20–25 minutes, or until hot and bubbly with the cheese melted and slightly golden.
6. Serve:
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Garnish with chopped parsley or green onions and serve hot with a side salad or garlic bread.
📝 Tips:
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Make ahead: Assemble and refrigerate up to 1 day before baking.
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Freezer-friendly: Freeze after assembly (before baking) and bake from frozen with added time.
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Extra creamy? Stir in a bit of cream cheese or heavy cream before baking.
Would you like a gluten-free or low-carb version of this casserole?