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If you're craving a comforting dish that's both hearty and creamy, this Mushroom Stroganoff Casserole is just what you need. Packed with savory mushrooms, rich sour cream, and tender egg noodles, it's a perfect meal for any night of the week. The best part? It’s super easy to throw together and bakes to golden, bubbly perfection. Let's get cooking!
The name of the recipe: Mushroom Stroganoff Casserole Recipe
Ingredients:
- 2 cups sliced mushrooms
- 1 cup sour cream
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp paprika
- to taste salt and pepper
- 8 oz cooked egg noodles
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, melt the butter over medium heat. Add the onions and garlic, and cook until softened.
- Add the mushrooms and cook until they release their moisture and start to brown.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for another minute.
- Gradually add the vegetable broth, stirring constantly until the mixture thickens.
- Stir in the sour cream and paprika. Season with salt and pepper to taste.
- Combine the cooked egg noodles with the mushroom sauce and transfer to a baking dish.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
- Serve hot and enjoy!
What You Will Need
Read more: Hamburger Stroganoff Casserole Recipe
What you will need to make mushroom stroganoff casserole
Mushrooms: Provide a rich, earthy flavor and meaty texture, essential for the hearty base of the stroganoff.
Sour cream: Adds creaminess and tanginess, balancing the flavors and creating a smooth sauce.
Vegetable broth: Enhances the dish with depth and umami, helping to create a flavorful sauce.
Onion and Garlic: These aromatics build the foundation of the dish, adding sweetness and a savory kick.
Flour: Thickens the sauce, ensuring a creamy consistency that coats the noodles well.
Butter: Provides richness and helps sauté the onions and garlic, adding a buttery flavor.
Paprika: Adds a subtle smokiness and a hint of color, enhancing the overall taste.
Egg noodles: Serve as the hearty base, absorbing the sauce and providing a satisfying texture.
Tools and Instruments Needed
What tools/instruments will be needed to make Mushroom Stroganoff Casserole Recipe
- Skillet: Essential for sautéing onions, garlic, and mushrooms to develop rich flavors.
- Baking dish: Needed to bake the combined noodles and mushroom sauce, ensuring even cooking.
- Wooden spoon: Useful for stirring ingredients without scratching the skillet.
- Measuring cups: Important for accurately measuring broth, sour cream, and other ingredients.
- Oven: Required to bake the casserole until golden and bubbly.
Mushroom Stroganoff Casserole
Ingredients:
Main Ingredients
- 2 cups sliced mushrooms
- 1 cup sour cream
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp paprika
- to taste salt and pepper
- 8 oz egg noodles cooked
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, melt the butter over medium heat. Add the onions and garlic, and cook until softened.
- Add the mushrooms and cook until they release their moisture and start to brown.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for another minute.
- Gradually add the vegetable broth, stirring constantly until the mixture thickens.
- Stir in the sour cream and paprika. Season with salt and pepper to taste.
- Combine the cooked egg noodles with the mushroom sauce and transfer to a baking dish.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
- Serve hot and enjoy!
Notes:
Read more: Beef Stroganoff Recipe for the Instant Pot
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the mushroom stroganoff casserole as directed, but don't bake it.
- Let the mixture cool completely.
- Cover the baking dish tightly with plastic wrap or foil.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps, but instead of refrigerating, place the covered dish in the freezer.
- Freeze for up to 3 months.
- When ready to bake, thaw in the refrigerator overnight.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Adding a splash of white wine to the mushroom mixture before thickening with flour can enhance the depth of flavor in this Mushroom Stroganoff Casserole.
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