Friday, October 22, 2010

beef stroganoff casserole

My husband loves beef stroganoff.

And my mother-in-law has perfected it.
I stole her recipe (nah, she really did give it to me...) and perfected it, myself.
I love that recipe.

This isn't it.
But, and a very big but, I wanted to convert it into a freezable (dare I say it?) casserole (I hate that word) so we could enjoy the taste of that wonderful dish even when I am running on no sleep and have a tiny new human to take care of.

Down from an hour or so of prep time to defrost in the fridge overnight and pop in the oven.
Can't get much better than that!

Beef Stroganoff Casserole
Makes one 9x13". 
Olive oil
2 pounds beef (filet mignon, if you are really feeling it, or just some lean stew meat) 
1 medium onion, diced
2 garlic cloves, minced 
2 cups sliced fresh cremini mushrooms
2 tablespoons Worcestershire sauce 
14 ounces beef stock
1 can of cream of mushroom soup 
8 ounces sour cream 
2 tablespoons dijon mustard 
3/4 teaspoon salt 
1 teaspoon freshly ground black pepper 
8 ounces wide egg noodles, cooked, tossed with a bit of butter, and kept warm 
A sprinkle of French fried onion rings, if desired

Heat a drizzle or two of olive oil in a large Dutch oven over medium-high heat.  Cut beef into small strips, about 1/2" by 1" and brown.

Add diced onion and minced garlic and and let saute until golden brown, about 5 minutes.

Add mushrooms, Worcestershire sauce, beef stock and cream of mushroom soup.  Bring to a boil, reduce heat, and let simmer for about 15 minutes.  Add sour cream, mustard, and salt and pepper to taste.

Spread egg noodles in your 9x13" pan and pour sauce over the top.

Cover with foil, label and freeze.

When ready to enjoy, defrost completely, bake at 350* for 30 minutes and dive in!


  1. Yummy! I would have to leave out the mushrooms though since The Hubble won't touch them.

  2. I LOVE Beef Stroganoff!!!! It's the meal I request every year for my birthday! I'm highly allergic to mushrooms, so I'll have to take them out.

  3. You've taken casseroles to the head of the class with this one Katie. Looks Yummy...and easy...and makes a bunch!


  4. Thanks, all! :)

    If you want to leave out the mushrooms, make sure you use a really good beef stock (homemade is best, of course) and bump up the Worcestershire sauce and dijon! Enjoy!!

  5. Got my netbook in the kitchen and making this for dinner tonight! Planning to freeze any leftovers! Its smelling delicious!

  6. Wonderful! I hope you enjoy it!! :)

  7. hey Katie....whats the butter for? Toss with the noodles?

  8. Ah, yes! I hate making mistakes :( Toss the noodles with the butter to keep them moist until you are ready to coat with the beef mixture....if you are ready, no need for the butter. And definitely, if you have it, top with the French fried onions...adds a nice crunch! :)

  9. It was delicious!!!! Annabelle especially loved it!!! Had enough to feed the four of us and I froze an 8x8 for next week! Thanks for the recipes!!!!


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