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Stroganoff Casserole

SERVES
6
COOK TIME
50 Min

We think of this casserole as comfort food at its best; it has hearty, hearty, hearty written all over it! Make it ahead for hectic weeknights. Then just toss a bag of salad greens with your favorite dressing, and supper's on the table!

What You'll Need

  • 12 ounce wide egg noodles
  • 1 pound ground chuck
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 (8-ounce) package fresh mushrooms, sliced
  • 1/2 cup beef broth
  • 1 (6-ounce) can tomato paste
  • 1/2 teaspoon dried oregano
  • 1 (8-ounce) container sour cream
  • 12 ounce container small-curd cottage cheese
  • 1 teaspoon garlic powder
  • 2 cup (8-ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt

What to Do

  1. Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and keep warm.
     
  2. Meanwhile, cook ground chuck in a large skillet, stirring until it crumbles and is no longer pink. Drain and return to skillet. Stir in onion, bell pepper, and mushrooms. Cover and cook over medium-high heat 10 minutes or until vegetables are tender, stirring occasionally.
     
  3. Stir in beef broth, tomato paste and oregano; set aside.
     
  4. Combine sour cream, cottage cheese, garlic and salt. Add noodles, tossing to coat. Spread half of noodle mixture in a lightly greased 9- x 13-inch baking dish. Top with half of meat mixture, half of mozzarella cheese, and half of Parmesan cheese. Repeat layers with remaining noodle and meat mixtures.
     
  5. Cover; bake 25 minutes. Sprinkle with remaining cheeses, and bake, uncovered, an additional 10 minutes.

     

Notes

  • If you enjoyed this weeknight dinner recipe, be sure to also check out our Pork Chop Casserole.
  • You can also check out our collection of Easy Stroganoff Recipes for more variations on this classic comfort food! 

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