Beef Stroganoff Casserole Recipe
Beef stroganoff casserole is a delicious weeknight dinner that everyone will love. Everything tastes better in casserole form if you ask me!
Ingredients
- 2 pounds ground chuck
- 1 sweet yellow onion (diced)
- 8 ounces cremini mushrooms (cleaned, stemmed, and diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- 1½ cups low-sodium beef broth
- ½ cup sour cream (room temperature)
- ½ cup ranch dressing
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 ounces cooked egg noodles
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter (melted (¼ stick))
- 1 tablespoon chopped fresh parsley
Directions
- 1
Preheat oven to 350°F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- 2
Brown the ground chuck in a large skillet. Drain and add the diced onion and mushrooms, cooking until the onions are translucent. Add the minced garlic and cook for 30 seconds, until the garlic blooms.
- 3
Sprinkle the flour over the vegetables and cook, stirring continuously, for 2 minutes.
- 4
Pour in the chicken and beef broths and scrape the bottom of the pan to release the flavorful pieces stuck to the pan.
- 5
Add the sour cream, ranch dressing, salt, and pepper. Stir well.
- 6
Add egg noodles and stir well.
- 7
Pour mixture into prepared casserole dish.
- 8
In a small bowl, mix together the panko breadcrumbs, melted butter, and chopped parsley. Sprinkle the breadcrumb mixture over the stroganoff.
- 9
Bake 30 minutes, or until hot and bubbly.
- 10
Remove from oven and cool on a cooling rack 10 minutes before serving.