Name: Chesy Ground Beef Stroganoff Pasta Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 12 oz egg noodles or rotini pasta, cooked and drained; 1 can (10.5 oz) cream of mushroom soup; 1 cup sour cream; 1/2 cup beef broth; 1 tbsp Worcestershire sauce; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded mozzarella cheese (optional); Salt and pepper to taste; 1 tbsp olive oil or butter

Cheesy Ground Beef Stroganoff Pasta Casserole is the ultimate comfort food—hearty, creamy, and packed with savory flavor. It takes the classic beef stroganoff I love and turns it into an easy-to-bake, crowd-pleasing casserole with plenty of gooey cheese and tender pasta.

Why You’ll Love This Recipe

I love how this casserole brings together all the familiar flavors of stroganoff with a cheesy, baked twist. It’s filling, family-friendly, and perfect for busy weeknights or laid-back weekends. The creamy sauce, seasoned beef, and melty cheese make every bite a cozy experience—and it’s just as good reheated the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion (chopped)
Garlic (minced)
Egg noodles or rotini pasta (cooked and drained)
Cream of mushroom soup
Sour cream
Beef broth
Worcestershire sauce
Shredded cheddar cheese
Mozzarella cheese (optional for extra melt)
Salt and pepper
Olive oil or butter

Directions

I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish.
In a large skillet, I cook the ground beef with chopped onion until browned. I drain any excess fat.
I stir in garlic and cook for another minute until fragrant.
I add cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, and pepper, mixing everything until smooth and creamy.
I stir in the cooked pasta and half of the cheddar cheese.
I transfer the mixture to the prepared baking dish and top with the remaining cheddar (and mozzarella, if using).
I bake uncovered for 20–25 minutes, or until hot and bubbly with melted, golden cheese on top.
I let it cool slightly before serving.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 25 minutes to bake, so I can have it ready in about 40 minutes total.

Variations

I sometimes add mushrooms to the beef for a more traditional stroganoff flavor or stir in frozen peas or spinach for a veggie boost. For extra richness, I use a blend of cheeses like Monterey Jack or Gruyère. If I’m craving a little crunch, I top it with crispy fried onions or breadcrumbs before baking.

Storage/Reheating

Leftovers keep well in the refrigerator for up to 4 days. I reheat them in the oven at 350°F or in the microwave with a splash of broth or milk to keep it creamy. It also freezes beautifully—just let it cool completely, wrap it tightly, and freeze for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the day before, cover it, and refrigerate. When I’m ready to bake, I just bring it to room temperature and pop it in the oven.

What pasta works best for this recipe?

I like using egg noodles for their soft texture, but rotini, penne, or fusilli work just as well.

Can I substitute the cream of mushroom soup?

Yes, I’ve used cream of chicken or made a quick homemade white sauce if I want to avoid canned soup.

Is this dish freezer-friendly?

Absolutely. I freeze it before or after baking and thaw overnight in the fridge before reheating.

Can I make this without cheese?

Yes, but I personally love the cheesy element. If I want to keep it more traditional, I reduce the cheese and let the sour cream shine.

Conclusion

Cheesy Ground Beef Stroganoff Pasta Casserole is one of my favorite comfort meals—it’s warm, creamy, and loaded with savory flavor. It’s easy to make, easy to customize, and always a hit at the table. Whether I’m feeding a family or stocking up on leftovers, this casserole never disappoints.