Dump-and-Bake Beef Stroganoff Casserole
Ingredients:
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1 22 ounce jar Alfredo sauce (2 ½ cups)
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3 cups less-sodium beef broth
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1 tablespoon Worcestershire sauce
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½ cup sour cream
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12 ounces about 6 cups uncooked medium egg noodles
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1 cup frozen diced onion thawed
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1 14 ounce package frozen fully-cooked miniature beef meatballs, thawed*
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8 ounces sliced fresh mushrooms
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2 teaspoons minced garlic
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½ cup breadcrumbs
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1 tablespoon melted butter
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Chopped fresh parsley
Instructions:
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Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
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In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
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Uncover; stir. Check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
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In a small bowl, mix together breadcrumbs and melted butter. Sprinkle breadcrumbs over casserole and bake, uncovered, for 10 more minutes (or until topping is golden brown and pasta is tender).
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Garnish with fresh parsley, if desired.
This Creamy Stroganoff Casserole is a cozy, no-fuss dinner loaded with tender noodles, juicy meatballs, and a golden buttery topping that brings all the warm, comforting vibes.
Fun fact: Breadcrumb toppings didn’t start as a “foodie aesthetic”; they were originally used to stretch ingredients and add texture before cheese was cheap. Now they’re a whole crispy, buttery upgrade.
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