I love Beef Stroganoff, it’s the ultimate comfort food!

Tender beef, mushrooms and onions roasted to perfection and smothered in a rich flavorful sauce.

This casserole takes a traditional stroganoff to the next level by baking the tender noodles in a sour cream gravy sauce.  The noodles soak in all of the delicious flavor for a dish you literally cannot resist.

I am so excited to have partnered with McCormick to bring you this belly warming recipe.

Beef Stroganoff Casserole in baking dish

Beef stroganoff is often made with sirloin (or with ground beef) and as many times as I’ve tried it, I never find the beef is tender enough.

I set out to make a beef stroganoff that was incredibly tender while making sure it was simple to make and full of flavor.

This recipe turns inexpensive stewing beef incredibly tender by roasting it low and slow. In return this dish is absolutely luscious and so full of flavor and the beef literally melts in your mouth!

First pieces of stewing beef are seared in a very hot pan until they have a nice brown crust to add amazing flavor.  You don’t want it just browned, you want a nice crust to really seal the beef before roasting.

The great thing is that slowly roasting beef with onions and mushrooms (and just a touch of broth) not only creates the most tender meat but the mushrooms and onions caramelize leaving the best flavor infused in every bite of this stroganoff!

Beef Stroganoff Casserole with fork being served

The secret to this recipe, though, is the simple, two-ingredient sauce that gets added with the noodles for the last 15 minutes of roasting.  The sauce for this beef stroganoff doesn’t have to be fussy and because the ingredients have such amazing flavors on their own.

I combined McCormick Simply Better Gravy with sour cream for the most perfect sauce. I love the Simply Better Gravy not only because it is delicious, but also because it tastes so close to homemade.

Since this beef stroganoff casserole contains fresh ingredients like mushrooms and onions, I love that this gravy contains no artificial flavors while still having the perfect consistency and loads of flavor!

Beef Stroganoff Casserole sauce

You may wonder why this is a casserole instead of just dishing up the beef mixture over noodles… the answer is MORE FLAVOR!

The noodles are slightly undercooked (so they don’t get mushy) and then tossed with the tender beef mixture and of course the rich sour cream and gravy.

By baking this until hot and bubbly, the rich sauce is infused into the noodles making sure every single bite is crazy delicious!

Beef Stroganoff Casserole unmixed

If you don’t happen to have stewing beef (or if you just prefer ground beef), you can certainly use ground beef in this stroganoff recipe.

Simply roast the mushrooms and onions (reduce the broth to ¼ cup) for about 45 minutes or until tender.  Stir in cooked ground beef, the remaining ingredients and bake as directed!

It also works perfectly with leftover roast beef, chopped leftover steak or even store bought pre-cooked roast!

If you like a buttery crumb topping on your casseroles, it works perfectly on this recipe!

I make a simple garlic buttered Panko topping by combining ½ cup Panko bread crumbs, 1 tablespoon fresh parsley, ½ teaspoon garlic powder and 1 ½ tablespoons melted butter.  Sprinkle over the casserole just before baking. The perfect finish to this dish!

Find McCormick’s Simply Better Gravy in your area here.

Beef Stroganoff Casserole in baking dish
4.92 from 37 votes↑ Click stars to rate now!
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Beef Stroganoff Casserole

Tender beef, mushrooms and onions roasted to perfection and smothered in a rich flavorful sauce.
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
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  • cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 ½ pounds stewing beef
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • cup low sodium beef broth
  • 3-4 sprigs fresh thyme
  • 1 ½ cups mushrooms halved
  • 1 large onion chopped


  • ½ cup sour cream
  • 1 carton McCormick Simply Better Gravy beef flavor
  • 2 teaspoons cornstarch


  • 8 ounces uncooked dry egg noodles
  • 1 tablespoon fresh parsley


  • Preheat oven to 300°F.
  • In a large bowl, combine the flour & seasonings. Set aside.
  • Remove any fat from the beef and gently toss with the flour mixture to coat.
  • Heat the vegetable oil and butter in a skillet over medium high heat. Add the dredged beef chunks and brown until a crust forms on each side.
  • In 9×13 inch pan combine beef, onions, mushrooms, thyme and beef broth Cover tightly with tin foil and bake for 2 hours or until beef is fork tender.
  • Meanwhile, combine the sour cream,Simply Better Gravy and cornstarch in small bowl and set aside.
  • Cook the egg noodles 2 minutes less than indicated on the package. Drain well.
  • Remove the beef from the oven and turn the oven up to 350°F.
  • Remove the thyme sprigs from the pan, stir in the egg noodles and the gravy mixture.
  • Bake an additional 15 minutes or until hot and bubbly.


Optional Crumb Topping: Combine ½ cup Panko bread crumbs, 1 tablespoon fresh parsley, ½ teaspoon garlic powder, and 1 ½ tablespoons melted butter. Sprinkle over the casserole just before baking
4.92 from 37 votes

Nutrition Information

Calories: 332 | Carbohydrates: 7g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 277mg | Potassium: 372mg | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2.8mg | Calcium: 36mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

I am so excited to have partnered with McCormick to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions (and this yummy recipe) are my own.  Working with the brands I love allows me to keep bringing you the great recipes you love!

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Was not a family favorite. The boxed gravy was not to our liking, it ruined the whole dish. Will do this recipe again making my own gravy.2 stars

  2. Really like your recipes, especially since they can be adjusted for 2 people. My question is, where in the grocery store would I find McCormick’s Simply Better Gravy?

      1. That product does not seem to be available in Canada. Could you provide directions for a simple substitution using beef broth?

    1. I’ve only tried the recipe as written, but don’t see why not Jaye. I’d think it’d take about 8-10 hours on low. Let us know if you try it Jaye!

      1. I would add the noodles about 15 minutes before you are ready to serve or until fully cooked. Hope that helps!

    1. Hi Gaylene, we haven’t tried but that should work fine. I would just make sure your noodles are being added into the casserole slightly undercooked so they don’t get mushy on you. Let us know how it turns out!

    1. While I haven’t tried freezing this recipe, egg noodles don’t always freeze well as the texture can get mushy. I would suggest cooking the beef (up to step 5 in the recipe) and removing/freezing a portion. Once ready to serve, defrost and proceed with the recipe.

  3. When my dad was in the Army he brought home a Russian recipe from Saudi Arabia. They used round steak and the only thing he couldn’t make were the very thin, crispy fried potatoes they ate the dish over – so he substituted potatoe sticks! The gravy is flour, sour cream, beef bouillon cubes and some Worcestershire. That’s what I grew up on so didn’t know differently until the first time I ordered it in a restaurant and was surprised with beef with brown gravy over flat noodles! I’m looking forward to trying your recipe to see how close it is to mine. But no matter which way someone makes it, stroganoff is delicious! I didn’t even know McCormicks made that gravy in a container, so yay – one step kicked to the curb. Now I’m off to check out the unstuffed cabbage roll casserole! Then your beef stew recipe – I just made some today (and used McCormick’s beef stew mix in a package as the thickener.5 stars

  4. This recipe sounds awesome and I love beef stroganoff. I’m having a family dinner with nine people. Can this be doubled?

    1. I think it will reheat perfectly. As for preparing it ahead of time, I have only made this recipe as written so I can’t say for sure. Let us know how it works out if you try that.

  5. Making this tonight! But just noticed…. The header says cooking time is about an hour. The directions say bake the meat for 2 hours. Which is it??

    Thanks so much for this recipe!

  6. Made this for dinner tonight and honestly it’s to die for, it’s just that good! Going on a regular rotation at our home!

  7. Awesome recipe taste like the stroganoff my mother used to make growing up! Beef so tender! Amazing! I added extra mushrooms I put a fresh red pepper yellow pepper and orange pepper also put in Rainbow carrots which is yellow orange and blue carrots in it ! And it’s an inexpensive meal if you’re watching your pennies! you can get at least two dinners out of this!❤❤5 stars