Cream of Mushroom Soup Recipe Beef Stroganoff
Easy to make, this casserole dish is family friendly and made with pantry ingredients.
Beef Stroganoff with Mushroom Soup is a dish that not only tastes great but is also very simple to make. It's pure comfort food! This creamy dish makes for a delicious weeknight dinner.
Next time try this Creamy Beef Noodle Casserole - AMAZING!
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- Why you'll love this recipe
- Ingredients
- Instructions
- Equipment
- FAQ's
- Tips
- Variations
- Storage
- Related recipes
- Serve with
- Beef Stroganoff with Mushroom Soup
Why you'll love this recipe
✔️ Creamy and delicious.
✔️ One pot recipe means fewer dishes to clean up!
✔️ This is an easy recipe, perfect for weeknights and will quickly become a family favorite!
Traditionally this recipe uses boneless beef chuck steak and takes hours of cooking time. This short-cut meal is ready in about 30 minutes!
Ingredients
For the exact measurements for the quick beef stroganoff recipe, please refer to the printable recipe card at the bottom of this post.
- lean ground beef - substitute ground turkey, ground pork or chicken if you'd prefer.
- egg noodles - macaroni, penne pasta, whole wheat egg noodles, really you can use any type of noodles you have on hand!
- canned or fresh button mushrooms (I used canned and kept this a pantry recipe.)
- medium onion - white onion, yellow or red onion.
- cream of mushroom soup - golden mushroom soup would be amazing in this recipe as well.
- evaporated milk - substitute whole milk if desired. It won't be as creamy, but still tasty!
- Montreal steak seasoning - dried French onion soup mix would add good flavor.
- cheddar cheese, pepper jack or even mozzarella cheese.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 350 degrees. Prepare casserole dish by spreading with non stick cooking spray. Set aside.
- Boil egg noodles as per package instructions to al dente. Drain well.
- In a large dutch oven, cook ground beef over medium-high heat. Drain excess oil if desired. Season with Montreal Steak seasoning. Add onion and sauté for 5 minutes until the onions are soft. Remove from heat.
- Add the mushroom soup and evaporated milk to the ground beef and combine to make a creamy sauce.
- Next add the noodles, stir well and mix everything together.
- Pour into prepared casserole dish, cover with aluminum foil and bake for 30 minutes until hot and bubbly.
- Remove foil, place under broiler. Broil for 3-5 minutes or until the top of the casserole dish is browned. Enjoy!
Equipment
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- casserole dish - I actually have two sets of this casserole dish.
- large dutch oven or large skillet
FAQ's
Can I use heavy cream instead of cream of mushroom soup?
I don't recommend it, because you need the flavor from the mushroom soup to make this dish tasty.
Can I use different noodles?
Yes, you can use any type of noodles in this dish. I recommend using wide flat pasta if you are not using egg noodles.
What does cream of mushroom taste like?
It is a savory and creamy flavor, with a slight hint of mushroom taste.
Tips
- If your sauce is too thick you can thin it out using beef broth or heavy whipping cream.
- Cook the noodles to al dente to prevent them from becoming mushy.
- Evaporated milk really makes this casserole creamy, but milk if you'd prefer.
Variations
- If you love extra mushrooms, you can add an extra can of drained canned mushrooms or fresh mushrooms to this dish. Just be sure to sauté the mushrooms with the hamburger to give them more flavor.
- Replace the ground beef with ground turkey or ground turkey for a lower fat ground meat option.
- For a tangy flavor to your sauce, add ½ cup of sour cream once your beef is finished cooking.
- Add a brick of cream cheese to the stroganoff sauce
Storage
Refrigerate - Allow to cool completely. Store leftovers in the fridge in an airtight container for up to three days.
Freeze - This casserole freezes great, up to three months.
Reheat - Thaw in the refrigerator overnight, reheat in the microwave or oven until hot and bubbly.
- Sloppy Joe Tater Tot Casserole is a hearty dish that your entire family love.
- Frito Pie Casserole is beefy, cheesy, crunchy, and makes for an excellent weeknight meal.
- Ham and Potato Casserole - this meal brings all the cheesy goodness!
- Stuffed Bell Pepper Casserole has all the flavor of this classic dish without all the effort.
- Ritz Cracker Chicken Casserole with Vegetables - creamy, cheesy and delicious, this is an easy dish and on the table in just 30 minutes!
Serve with
- Fresh Garden Salad with Creamy Vinaigrette is an easy no cook side to pair with this meal.
- Steamed Brussel Sprouts are a simple and green side dish that even the picky eaters will enjoy.
- Garlic bread is delicious with this dish!
- Easy Peanut Butter Oatmeal Cookies are a delicious way to end this weeknight dinner.
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Beef Stroganoff with Mushroom Soup
Easy to make, this casserole dish is family friendly and made with pantry ingredients.
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Servings: 8
Calories: 467 kcal
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- 1 pound ground beef
- 12 ounces egg noodles
- 1 cup diced onions
- 21 ounces cream of mushroom soup Two 10.5 ounce cans
- 10 ounces evaporated milk
- 1 tablespoon Montreal steak seasoning
- 1 cup shredded cheddar cheese
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Preheat the oven to 350 degrees. Prepare casserole dish by spreading with non stick cooking spray. Set aside.
-
Boil egg noodles as per package instructions to al dente. Drain well.
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In a large dutch oven, brown ground beef. Drain excess oil if desired. Season the cooked ground beef with Montreal Steak seasoning. Add onion and sauté for 5 minutes until the onions are soft. Remove from heat.
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Add the mushroom soup and evaporated milk to the ground beef mixture and mix well to combine.
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Next add the noodles, stir well and mix everything together.
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Pour the creamy beef stroganoff into prepared casserole dish, top with shredded cheese. Cover with aluminum foil and bake for 30 minutes until hot and bubbly.
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Remove foil, place under broiler. Broil for 3-5 minutes or until the top of the casserole dish is browned. Garnish with fresh parsley, enjoy!
Calories: 467 kcal | Carbohydrates: 40 g | Protein: 25 g | Fat: 22 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 105 mg | Sodium: 701 mg | Potassium: 504 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 266 IU | Vitamin C: 2 mg | Calcium: 232 mg | Iron: 3 mg
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