Creamy Beef Stroganoff Pasta Bake
Creamy Beef Stroganoff Pasta Bake
Creamy Beef Stroganoff Pasta Bake combines egg noodles, ground beef or beef strips, mushrooms in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Egg noodles — 12 oz dry
- Ground beef or beef strips — 1 lb
- Mushrooms — 8 oz, sliced
- Sour cream — 3/4 cup
- Beef broth — 3/4 cup
- Cream cheese — 4 oz, softened
- Parmesan — 1/2 cup, grated
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F (190°C).
- Cook the egg noodles according to package instructions until al dente.
- In a large skillet, brown the ground beef with the mushrooms over medium heat.
- Once the beef is cooked through, add the beef broth, sour cream, and cream cheese to the skillet, stirring until everything is well combined and creamy.
- Mix the cooked egg noodles into the beef mixture until evenly coated.
- Transfer the mixture to a baking dish and sprinkle with Parmesan cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until heated through and bubbly.
- Let it cool for a few minutes before serving.
Continue baking as necessary until the center is hot and the edges are bubbling. Egg-based fillings should be set rather than liquid. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
- Cook watery vegetables before assembly, allowing their released moisture to evaporate. Drain cooked zucchini and squeeze thawed spinach dry to keep the casserole from becoming watery.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Beef Stroganoff Pasta Bake
Ingredients
Pasta and Meat
- 12 oz Egg noodles Dry
- 1 lb Ground beef or beef strips
- 8 oz Mushrooms Sliced
Sauce Ingredients
- 3/4 cup Sour cream
- 3/4 cup Beef broth
- 4 oz Cream cheese Softened
- 1/2 cup Parmesan Grated
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Cook the pasta in boiling water until 1–2 minutes short of the package's full cooking time, then drain. Keep a little pasta water to loosen the filling if it looks dry.
- Brown the ground meat in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Baking
- Preheat your oven to 375°F (190°C).
- Cook the egg noodles according to package instructions until al dente.
- In a large skillet, brown the ground beef with the mushrooms over medium heat.
- Once the beef is cooked through, add the beef broth, sour cream, and cream cheese to the skillet, stirring until everything is well combined and creamy.
- Mix the cooked egg noodles into the beef mixture until evenly coated.
- Transfer the mixture to a baking dish and sprinkle with Parmesan cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until heated through and bubbly.
- Let it cool for a few minutes before serving.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
