Last weekend, my awesome neighbor and friend Ashley, made my family this dinner. As I mentioned in previous posts, she and I swap a dinner each week, which allows us to take the night off of cooking, while still giving our families a home cooked meal.
My husband had to leave on business, so I cooked it the first night he was gone. It was such a hit with the kids that they actually ASKED me to have the leftovers the next evening for dinner. Amazing, right? Not only did we get to enjoy it two nights in a row, but I also had it for lunch the next day.
The pasta was creamy, lots of flavor, you could add in mushrooms or opt out like my family prefers. This is a great freezer meals and makes lots, so its great for having company over too!!
Thanks Ashley for another fabulous dinner!!
Ingredients:
- 1 lb. ground beef or turkey
- 1 medium chopped onion
- 2 tsp of minced garlic
- 3 tbsp. Worcestershire sauce
- 2 cups sliced mushroom, optional
- 1 (14oz) can of beef broth
- 1 (10oz) can of cream of mushroom
- 1 (16oz) container of sour cream
- 1 tsp of salt
- 1 tsp of pepper
- 8oz wide egg noodles
- 2 tbsp. butter
Directions:
- Preheat oven to 350 degrees and lightly grease a 13×9 dish.
- In a large skillet, brown beef, onion and garlic until cooked thoroughly. Drain fat.
- Stir Worcestershire, mushrooms and beef broth into the meat. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream of mushroom soup, sour cream, salt and pepper and remove from heat.
- Boil egg noodles until al dente. Drain and stir in butter until melted.
- Pour noodles into the 13×9 dish and top with the meat sauce.
- Bake for 30-35 minutes.
Regarding Creamy Beef Stroganoff Casserole. We went yesterday to the market to buy those ingredients we didn’t already have. We prepared it according to the directions. It’s in the oven now and the proof will be in the eating. Thanks for your great web blog. ds
Awww that is great! I hope you all enjoyed it! My family LOVES that casserole!!
Made this last Saturday. It was good the first night but the flavor seemed to improve overnight. Finishing the last of it tonight – not a crumb will go to waste. Added to my list of favorites.
Yea!! So glad to hear that you enjoyed it! I agree, this definitely gets even better as time goes on!!
Mine is in the oven now. My wife isn’t feeling well today, so I get to cook. I added a couple of cups of frozen peas. I was thinking that for a one dish meal, I better andd vegy. It filled the 9X13 dish clear to the top, so I put a larger cookie sheet under it. I am hoping that solves any boil over problems. My wife would be pretty unhappy if I got her oven dirty.
Well, I got the official thumbs up. My wife says that I can make it again. The kids say it is really good. I liked it too. I probably ate too much.
Yea!! So glad it was a hit and you all enjoyed it! I hope your wife feels better soon! Great idea on adding in the peas!!
Do you use fresh or canned mushrooms?
I have used both and they work equally as good, but typically I use fresh! Enjoy!
I’ve made this and tweaked it for instant pot, it’s so good! My whole family loves it. Just add sour cream after it cooks for 8 min.
Wow, sounds tasty! Did you cook using manual high for 8 minutes? I will have to try that!
If I use a different type of noodle, should I still use 8 oz?
Yep, amount stays the same! Enjoy!!
Hi, Kristin. I love casseroles and this sounds delish. You mentioned that this is great for freezer meals. Do you freeze it before or after baking? I live alone and am always looking for ways to be able to indulge in casseroles without having a lot of waste. Enjoy your blog… Thanks!
Hi Susan! So glad you enjoy the blog! I typically freeze this one after cooking it, but I have heard that people have covered this in plastic wrap and tin foil after prepping it, frozen it for a later date, thawed it and tossed in the oven to bake. Its really up to you!