Cheesy Beef Stroganoff Casserole

Cream cheese and sour cream combine to make a beautifully creamy sauce for this beef stroganoff casserole, and the melted Gouda cheese on top adds a nice smoky flavor.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 384 Calories

Ingredients

• ½ teaspoon onion powder
• 1 cup beef broth
• 1 onion, sliced
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, minced, or more to taste
• 1 (8 ounce) package cream cheese, softened and cubed
• 1 pinch salt to taste (Optional)
• ½ cup sour cream, or more to taste
• 1 tablespoon beef tallow
• 2 cups shredded leftover cooked pot roast
• 5 slices smoked Gouda cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat.

Step 3

Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions.

Step 4

Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top.

Step 5

Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.