Stroganoff Casserole

In this easy beef stroganoff casserole recipe, ground turkey is sauteed with onions and mushrooms and baked with sour cream and egg noodles.

• Preparation Time: 10 mins
• Cooking Time: 43 mins
• Total Time: 53 mins
• Calories: 491 Calories

Ingredients

• 1 (8 ounce) container sour cream
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• salt and ground black pepper to taste
• 1 small onion, finely chopped
• ¼ cup butter, divided
• 2 pounds ground turkey
• ¼ cup milk, or more to taste
• 1 (8 ounce) package egg noodles (such as Inn Maid® Fine Egg Noodles)
• 2 (4 ounce) cans mushroom pieces and stems, drained
• 1 packet Swedish meatballs seasoning and sauce mixes (such as McCormick®)
• 2 meatball seasoning packets

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Place 2 tablespoons butter in a 9x13-inch casserole dish.

Step 3

Place casserole dish in the preheating oven to melt butter. Remove from oven, leaving heat on, and spread the melted butter around the dish to coat the bottom.

Step 4

Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add mushrooms and onion; cook and stir until onions are soft, about 5 minutes. Add ground turkey. Cook, breaking the meat up, until browned and crumbled, 5 to 7 minutes more. Season with salt and pepper. Add mushroom soup, sour cream, and meatball seasoning packets. Stir well, adding milk, until sauce is thickened to desired consistency, 3 to 5 minutes more.

Step 5

Combine the egg noodles and sauce; place in the casserole dish. Cover with aluminum foil.

Step 6

Bake in the preheated oven until top is bubbling, about 30 minutes.