This baked twist on the 1970s classic beef stroganoff combines creamy mushroom sauce, ground beef, and egg noodles for a satisfying dinner. This is another dish I can devour today but as a kid, I had a weird aversion to egg noodles. No idea why but I apparently outgrew it.
Beef Stroganoff Pasta Bake
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Ingredients
12 oz egg noodles
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup beef broth
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
Salt and pepper to taste
Directions
- Preheat oven to 350°F.
- Cook egg noodles according to package instructions; drain.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until browned.
- Stir in mushroom soup, sour cream, and beef broth; season with salt and pepper.
- Combine with cooked noodles and mix well.
- Transfer to a greased baking dish and top with cheese and breadcrumbs.
- Bake for 20-25 minutes until bubbly and golden.
Equipment
Skillet 10 inchSkillet 10 inch
Casserole Baking DishCasserole Baking Dish
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