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Beef Stroganoff Casserole

Leave it to me to add cheese to this Ground Beef Stroganoff. 😂 (Don’t worry-if you check out the reviews, people who question this decision end up loving it.) It adds more of a comforting, casserole vibe to this and it definitely pleases those picky eaters. (Which is also why I made this with no mushrooms, although you can totally add them in if you’d rather!)
Leftovers actually reheat and even freeze well and you can make this recipe up to 2 days ahead of time. Score!


⅓ cup 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
⅔ 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 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.