Try this Beef Stroganoff Casserole recipe, or contribute your own.
- 1 large onion chopped
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic chopped
- 1 8 ounce can tomato sauce
- 11/2 pounds ground chuck
- 1 cup small curd cottage cheese
- 4 ounces cream cheese cut into 1/2 inch cubes
- 1/2 pound curly wide egg noodles cooked and drained
- 1 cup shredded cheddar cheese (i like the sharp cabot va
- Carbohydrate 30.21680736068 g
- Cholesterol 1934.26610649 mg
- Fat 547.68834383776 g
- Fiber 3.03825006198883 g
- Protein 462.49543648882 g
- Saturated Fat 217.247234011358 g
- Serving Size 1 1 recipe (3221g)
- Sodium 2862.657760054 mg
- Sugar 27.1785572986912 g
- Trans Fat 85.477240766784 g
- Calories 7023 calories
Step-by-step
- Preheat oven to 350 and spray a 2 quart casserole with cooking spray.
- Saute chuck and onions in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.
- Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It's okay if the cream cheese isn't fully melted...a few chunks are good!
- Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.
- Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!
Most home cooks treat ground beef stroganoff as a mere shortcut version of the Russian classic, forgetting that browning the meat fully over medium-high heat is essential for developing deep umami before any dairy enters the pan. Traditional beef stroganoff relies on strips of beef tenderloin and a pan sauce finished with sour cream, served rapidly over egg noodles to preserve the delicate texture of the pasta. Adapting this concept into a baked casserole changes the physics entirely. Combining cottage cheese and cubed cream cheese directly into the meat mixture creates a stable dairy emulsion that coats wide egg noodles without breaking down into a watery pool during baking.
From Skillet to Casserole Dish
The transition from a quick stovetop sauté to a 350-degree oven alters how starches and proteins interact. Fresh garlic releases sharper sulfur compounds than bottled or preserved garlic pastes, which mellow significantly during the 20 to 25 minutes of baking time. Preserved tomato sauce provides predictable acidity and moisture, whereas fresh tomatoes would require prolonged reduction to avoid diluting the rich fat content from the ground chuck. Baking the assembled dish until the cheddar cheese on top turns bubbling and lightly browned ensures the internal temperature reaches a safe, uniform heat while crisping the edge noodles.
- If the cream cheese cubes are too large, they will not incorporate evenly; cut them strictly to half-inch sizes.
- Allow the baked casserole to rest for five minutes before serving so the dairy proteins can firm up.
- Store leftovers in an airtight container in the refrigerator for up to three days.
