Cheesy Ground Beef Stroganoff Pasta Casserole

Welcome to a Comforting Classic: Cheesy Ground Beef Stroganoff Pasta Casserole

If you’re craving a dish that beautifully blends creamy richness, hearty beef, and cheesy goodness, this Cheesy Ground Beef Stroganoff Pasta Casserole is just what you need. Imagine tender ground beef cooked with onions and garlic, enveloped in a velvety sauce of cream of mushroom soup and sour cream plus the satisfying texture of perfectly cooked pasta all baked under a layer of melted cheddar cheese. It’s a crowd-pleaser with a warm aroma and comforting texture that will fill your kitchen with inviting smells and delight your taste buds, making it perfect for weeknight dinners or family gatherings.

Prep Time, Cook Time, Total Time & Servings

This recipe is straightforward and quick to prepare. You’ll need about 10 minutes to prep your ingredients, 30 minutes to cook and bake the casserole, resulting in a total of 40 minutes from start to finish. The recipe serves 6, making it ideal for families or meal prepping for a few days.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 2 cups cooked pasta (egg noodles or penne recommended)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or a light coating of oil to prevent sticking.
2. Cook the Beef Mixture: In a large skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Once the beef starts to brown, add the diced onion and minced garlic. Sauté together for 3-4 minutes until the onions are soft and fragrant.
3. Drain Excess Fat: Carefully drain the skillet of any excess fat to keep the dish rich but not greasy.
4. Add the Creamy Sauce: Stir in the can of cream of mushroom soup and the cup of sour cream. Season generously with salt and pepper. Mix well until you achieve a smooth, creamy sauce.
5. Combine Pasta: Fold in the 2 cups of cooked pasta into the beef and sauce mixture. Make sure all the noodles are evenly coated with the creamy stroganoff sauce.
6. Assemble the Casserole: Transfer the combined mixture into your prepared casserole dish. Spread it evenly for even baking.
7. Add Cheese Topping: Sprinkle the shredded cheddar cheese uniformly over the top of the casserole.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. You’re aiming for melted, bubbly cheese with golden brown edges.
9. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This helps it set slightly and makes it easier to portion onto plates.

Pro Tips for Perfect Results

• Don’t overcook your pasta: Slightly undercook the noodles before mixing, as they will finish cooking in the oven and absorb the sauce.
• Drain the fat completely: Removing excess grease after cooking beef ensures the casserole is not oily and allows flavors to shine.
• Use sharp cheddar cheese: Opt for a good quality sharp cheddar to add depth and a nice bite to the cheesy topping.
• Mix ingredients gently: Fold the pasta carefully to avoid breaking noodles and keep a uniform texture throughout the casserole.
• Let it rest: Cooling briefly after baking makes serving cleaner and improves the texture, preventing it from falling apart.

Variations and Substitutions

• Healthier option: Use lean ground beef (90% lean or higher) or substitute with ground turkey or chicken breast to cut down on fat.
• Dairy alternatives: Swap the sour cream with Greek yogurt for a protein boost and tangy flavor.
• Vegetarian twist: Replace ground beef with cooked lentils or mushrooms to replicate the hearty texture.
• Pasta options: Try whole wheat penne or gluten-free pasta for dietary preferences.
• Cheese variety: Mix in mozzarella or Monterey Jack for a milder, creamier cheese topping.

Storage and Reheating Tips

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or reheat the entire dish in a 350°F oven covered with foil for about 15 minutes until warmed through. Adding a splash of milk or cream can help restore creaminess if it seems dry. This dish does not freeze well as the pasta texture may degrade after thawing.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Assemble the casserole but hold off on baking. Cover and refrigerate it for up to 24 hours, then bake as directed when ready to serve.

Is cream of mushroom soup necessary?

While it adds the classic creamy stroganoff flavor, you can substitute with homemade mushroom sauce or cream of celery soup for slight variation.

What pasta works best?

Egg noodles are traditional in stroganoff, but penne or rotini hold sauce well and are easy to mix in the casserole.

Can this recipe be made gluten-free?

Absolutely! Use gluten-free pasta and ensure the cream of mushroom soup is gluten-free (many brands offer this option).

How do I make it less rich?

Reduce the sour cream portion or substitute with plain Greek yogurt, and use lean ground beef to lighten the dish.

Nutrition Estimate per Serving

Each serving of this Cheesy Ground Beef Stroganoff Pasta Casserole contains approximately 450 calories, 28 grams of protein, 30 grams of carbohydrates, and 22 grams of fat. It provides a hearty balance of macronutrients with a satisfying portion of protein from the ground beef and a rich creamy base topped with cheese.

Print Recipe

Cheesy Ground Beef Stroganoff Pasta Casserole

A rich and creamy one-dish wonder combining tender ground beef, velvety mushroom-sour cream sauce, and cheese-covered pasta. Perfect for family meals with its comforting aroma and hearty flavor profile.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Dishes

Cuisine: International

Servings: 6 servings

Calories: 450kcal

Author: Samantha Jones

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 2 cups cooked pasta (egg noodles or penne)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

• Preheat oven to 350°F (175°C) and grease a 9x13-inch casserole dish
• Brown ground beef in a skillet, breaking into small pieces. Add onion and garlic; sauté 3-4 minutes
• Drain excess fat from the skillet
• Stir in cream of mushroom soup and sour cream, season with salt and pepper
• Fold in cooked pasta to coat evenly
• Transfer mixture to casserole dish and spread evenly
• Sprinkle shredded cheddar cheese over the top
• Bake for 25-30 minutes until cheese is melted and golden
• Allow to cool slightly before serving

Notes

For a richer flavor, use whole milk sour cream
Can substitute cheddar with Swiss or Gouda
Store leftovers in an airtight container for up to 3 days
Pasta can be pre-cooked and refrigerated ahead of time