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Easy Weeknight Beef Stroganoff Casserole

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A comforting and easy beef stroganoff casserole perfect for busy weeknight dinners.

Ingredients

Scale
  • 12 oz (340g) wide egg noodles
  • 1 lb (450g) lean ground beef (or ground turkey)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 8 oz (225g) baby bella mushrooms, sliced
  • 1 tablespoon fresh thyme, chopped
  • 2 cups low-sodium beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (56g) cream cheese, softened
  • 1/4 cup (60g) full-fat plain Greek yogurt
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil for the egg noodles.
  3. Brown the ground beef (or turkey) in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat from the cooked beef, then transfer to a plate and set aside.
  4. Reduce the skillet heat to medium. Add olive oil, then add chopped onion and sauté until softened, about 2-3 minutes.
  5. Stir in minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5-7 minutes.
  6. Return cooked ground beef to the skillet and stir in fresh thyme.
  7. Pour in beef stock, Worcestershire sauce, and tomato paste. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  8. Cook egg noodles in boiling water for 2 minutes less than package instructions. Drain well.
  9. Add cream cheese to skillet and stir until melted. Remove from heat and stir in Greek yogurt until smooth.
  10. Transfer semi-cooked noodles to a casserole dish. Pour creamy beef sauce over noodles and mix thoroughly.
  11. Cover casserole with aluminum foil and bake for 10-15 minutes, until hot and bubbly.
  12. Garnish with fresh parsley and serve.

Notes

This casserole can be customized with different meats and noodles. Makes great leftovers for lunch!

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