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Beef Stroganoff Pasta Bake

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Browned ground beef, mushrooms and uncooked egg noodles baked under foil in a creamy broth, finished with sour cream.

Beef Stroganoff Pasta Bake, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
6
Prep
20 minutes
Bake
375°F, 40 to 50 minutes
Pan
9-by-13-inch dish, at least 3 inches deep

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This is beef stroganoff made the dump-and-bake way. The dry egg noodles go straight into the baking dish with beef broth, cream of mushroom soup, sliced mushrooms and browned ground beef, and they soften in that sauce as the dish bakes under foil. There is no pot of boiling water and only one skillet, for the beef.

Sour cream is what makes it stroganoff, and it goes in at the very end, after the dish comes out of the oven. Stirred into the hot noodles it turns the sauce creamy and tangy. Baked with the rest, it would separate and turn grainy. A little chopped parsley on top is nice but not needed.

Serve it with a green salad or green beans. Wide egg noodles are thinner than baked-ziti pasta, so they cook faster; start checking at 40 minutes. Leftovers thicken in the refrigerator, so add a splash of broth when you reheat them, until they are hot all the way through.

Ingredients

Into the dish

  • 1 pound ground beef, browned and drained
  • 12 ounces dry wide egg noodles, uncooked
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 3 cups beef broth
  • 8 ounces sliced mushrooms
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon black pepper
  • nonstick cooking spray

At the end

  • 1 cup sour cream

To serve

  • chopped fresh parsley, if you like

Directions

  1. Heat the oven to 375°F. Spray a 9-by-13-inch dish at least 3 inches deep and set it on a rimmed baking sheet.
  2. Brown the ground beef in a skillet until it reads 160°F on a food thermometer (no pink is not proof). Drain off the fat.
  3. In the dish, whisk the soup, broth, Worcestershire and pepper. Stir in the beef, mushrooms, onion and garlic.
  4. Stir in the uncooked noodles and press them all under the liquid.
  5. Cover tightly with foil. Bake 30 minutes. Lift the foil carefully (the steam is hot), stir, and cover again.
  6. Bake 10 to 20 minutes more, until the noodles are tender and the center reads at least 165°F.
  7. Stir in the sour cream. Rest 5 minutes and serve, with parsley if you like.

It's done when the noodles are tender when pierced with a fork, the sauce is bubbling, and the center reads at least 165°F before the sour cream goes in. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • Noodles left sticking up out of the broth stay hard, so press them all under before the foil goes on.
  • Stir the sour cream in after baking, never before; baked, it separates.
  • If the sauce looks thin when the noodles are tender, let it stand uncovered 5 to 10 minutes; it thickens as it cools.

Food-safety sources

More dump and bake

  • Baked Ziti from Uncooked Pasta Bake at 375°F, 60 to 70 minutes Uncooked ziti, browned ground beef, marinara, water and cheese baked covered in one dish. No boiling the pasta first.
  • Chicken and Rice Bake Bake at 375°F, 60 to 75 minutes Raw chicken thighs and uncooked rice baked under foil in a creamy broth. Serve with green beans.
  • Enchilada Casserole Bake at 350°F, 30 to 40 minutes Layers of corn tortillas, shredded chicken, black beans, enchilada sauce and cheese, baked until bubbly.
  • Meatball Sub Casserole Bake at 350°F, 35 to 45 minutes Cubed Italian bread, meatballs, marinara and mozzarella baked together. All the flavor of the sub, with a fork.