Cheesy ground beef stroganoff pasta casserole is the kind of cozy comfort food that brings everyone running to the dinner table. It’s creamy, cheesy, a little nostalgic, and packed with rich flavor thanks to tender pasta, savory ground beef, and a dreamy stroganoff-inspired sauce. I whipped this up one chilly night when I needed something hearty but hassle-free, and now it’s become a beloved staple in my recipe box. Think beef stroganoff meets baked mac and cheese—with a golden cheesy crust to seal the deal.

Why You’ll Love This Recipe

One-dish dinner – Everything comes together in a single baking dish
Ultra creamy and cheesy – Stroganoff meets mac-and-cheese in the best way
Comfort food at its best – Rich flavors, cozy textures, and kid-friendly
Great for make-ahead – Perfect for busy weeknights or freezer prep
Leftovers taste even better – Hello, next-day lunch!

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Dinner	American	15 mins	35 mins	50 mins	6–8 servings	Easy

Ingredients

Ground beef – Savory, meaty base that brings richness to the dish
Onion & garlic – Aromatics that build a flavorful foundation
Mushrooms (sliced) – Traditional stroganoff staple for that earthy bite
Worcestershire sauce – Adds depth and umami to the creamy sauce
Beef broth – Helps create a rich, savory stroganoff sauce
Sour cream – Gives that signature tangy, creamy stroganoff flavor
Cream cheese – Makes the sauce ultra silky and luxurious
Cheddar cheese (shredded) – Melts into and over the casserole for gooey goodness
Egg noodles or short pasta – Holds the sauce perfectly; tender but toothsome
Salt, pepper, paprika – Classic seasonings to round out the flavor
Fresh parsley – Optional, for a little pop of color and freshness

Full recipe card is below.

How to Make It

1. Boil the pasta

Cook your egg noodles or short pasta until just shy of al dente—remember, they’ll finish cooking in the oven. Drain and set aside.

2. Cook the beef and veggies

In a large skillet, brown your ground beef with chopped onion and garlic. Once the beef is cooked through, stir in the sliced mushrooms and cook until they soften and release their moisture.

3. Make the creamy sauce

Add in Worcestershire sauce, beef broth, paprika, and a pinch of salt and pepper. Let it simmer gently, then stir in the sour cream and cream cheese until smooth and creamy.

Tip: Make sure the heat is low when adding the dairy—this keeps the sauce from curdling.

4. Stir in the pasta and cheese

Fold the cooked pasta into the sauce, along with a generous handful of shredded cheddar. Mix it all up until evenly coated and cheesy.

5. Bake to bubbly perfection

Transfer everything into a greased baking dish. Top with more cheddar and bake at 350°F for about 20 minutes, or until bubbly and golden on top.

6. Garnish and serve

Sprinkle with fresh parsley if you’d like, and serve warm with a simple green salad or steamed veggies.

Pro Tips for Success

Undercook your pasta slightly – It finishes cooking in the oven, so don’t overdo it
Use room temp sour cream & cream cheese – Blends more smoothly into the sauce
Shred your own cheese – Melts better than pre-shredded
Let it rest 5–10 mins after baking – This helps the sauce set and flavors meld
Add a splash of broth when reheating – Keeps it creamy and fresh

Flavor Variations

Swap cheddar for Monterey Jack or Gruyère for a different cheesy vibe
Add spinach or peas for a veggie boost
Try ground turkey or chicken for a lighter option
Use Greek yogurt instead of sour cream
Top with crispy fried onions before baking for a crunchy finish

Serving Suggestions

Serve with a crisp green salad or garlic green beans
A side of buttery dinner rolls to mop up all that sauce? Yes, please
A glass of dry red wine or iced tea pairs beautifully
Perfect main dish for a family dinner or potluck

Make-Ahead & Storage

Assemble the whole dish, cover, and refrigerate up to 2 days ahead
Bake straight from fridge—just add 5 extra minutes to cook time
Store leftovers in an airtight container for 3–4 days

Leftovers

Reheat in the microwave or oven with a splash of broth or cream
Stir into scrambled eggs or stuff into bell peppers for day-two magic
Freeze individual portions for easy weeknight dinners

Freezing

Yes! This casserole freezes well—assemble, cover tightly, and freeze for up to 2 months
Thaw overnight in fridge before baking, or bake from frozen (just extend time and cover with foil)

Reheating

Microwave: Add a splash of broth and cover loosely; heat until warm
Oven: Cover with foil, reheat at 350°F until hot and bubbly
Skillet: Add a little liquid and warm gently over medium heat

FAQs

Can I make this without mushrooms?
Absolutely—just leave them out or substitute with another veggie like zucchini or spinach.

What pasta works best?
Wide egg noodles are traditional, but rotini, penne, or shells also hold the sauce well.

Can I double the recipe for a crowd?
You sure can! Just use a large baking dish or divide into two.

Is this kid-friendly?
Yes! It’s creamy, cheesy, and not too heavy on spice—perfect for little palates.

How does this version compare to traditional stroganoff casseroles?
This version leans extra cheesy and cozy, with sour cream and cream cheese for a rich, creamy base. If you’re curious about a more classic-style stroganoff bake, you can check out this Beef Stroganoff Casserole recipe from AllRecipes for a simpler, traditional take.

Final Thoughts

There’s something so heartwarming about a cheesy baked casserole—especially one that brings all the flavors of classic beef stroganoff into a new, cozy form. This one’s simple, satisfying, and full of love. Whether you’re feeding the family or prepping freezer meals for busy nights, this is a recipe worth bookmarking.

If you’re in the mood for another ultra-comforting bake, don’t miss my Ultimate Guide to Cattle Drive Casserole ,it’s hearty, flavorful, and another weeknight winner.

Savor every cheesy bite,
Chef Caroline