Stroganoff turned into a bakeable, freezable casserole. Undercooking the noodles keeps them from going soft when reheated.
Ingredients
- 1½ lb ground beef
- 1 onion, diced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 12 oz egg noodles
- 1 cup shredded cheese (optional)
Instructions
- Preheat oven to 350°F. Boil the egg noodles 2 minutes short of done; drain.
- Brown the beef with the onion, mushrooms, and garlic; drain and set aside.
- In the same pan, melt the butter, whisk in the flour and cook 1 minute, then whisk in the broth and Worcestershire and simmer until thickened. Off the heat, stir in the sour cream, then the beef.
- Fold in the noodles, spread into the dish, and top with cheese if using. Bake 25 minutes until bubbling.
Make-Ahead & Storage
Freeze up to 3 months. Sour cream can look slightly grainy after freezing — a good stir when reheating brings it back. Reheat portions gently in the toaster oven at 325–350°F with a splash of broth.
Notes
Beef strips or leftover roast can replace ground beef. A splash of white wine in the gravy adds brightness.