Stroganoff is straightforward, yet there’s something special about the little sharpness in that superbly creamy sauce. With a melty cheese topping as an additional bonus, this baked version is just as quick, straightforward, and flavorful as the original. Even while stroganoff may already qualify as comfort food, turning it into a casserole significantly increases the level of coziness. Because, let’s face it, there isn’t anything more reassuring than a hot meal straight from the oven.
8 oz dry egg noodles
1 lb lean ground beef
4 tablespoons (1/2 stick) butter
1 small white onion, diced
2 cloves garlic, minced
8 oz baby bella mushrooms, sliced
2 tablespoons all-purpose flour
2 1/2 cups beef broth
3/4 cup sour cream
1 tablespoon Dijon mustard
2 cups mozzarella cheese, grated and divided
Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
In a large pot of salted boiling water, cook noodles one minute less than package directions call for.
Add ground beef to a large high-sided skillet over medium-high heat. Season beef with salt and pepper, and cook until browned. Remove to a plate or bowl and set aside.
Reduce skillet heat to medium. Add butter to skillet. Once melted, add onion and saute until soft, about 5 minutes.
Add garlic and mushrooms and cook until softened, 3-5 more minutes.
Stir in flour and let cook 1 minute. Gradually stir in beef broth, then use a spatula to scrape up stuck-on bits from bottom of pan. Let simmer until thickened, 3-5 minutes.
Reduce heat to low, and stir in sour cream, mustard, and half of the cheese. Let cook until sour cream and cheese have melted.
Stir ground beef and cooked noodles into sauce and pour into prepared baking dish.
Top with remaining cheese and bake until cheese is melted and bubbly, 15-20 minutes. Let sit 5 minutes before serving. Enjoy!