Surefire hubby pleaser right here! I always get some extra cuddles when I serve this.

Beef and Mushroom Stroganoff Casserole is one of those hearty, comforting dishes that just feels like a warm hug after a long day. This casserole is a twist on the classic stroganoff, which hails from Russia, traditionally featuring sautéed pieces of beef served in a sauce with sour cream. By turning it into a casserole, it becomes an even more convenient dish for busy weeknights, perfect for preparing ahead of time and popping in the oven when you’re ready.

This casserole pairs beautifully with some light and simple sides to balance out its richness. I love serving it with a crisp green salad tossed with a vinaigrette, or some steamed green beans sprinkled with almonds. For something a bit heartier, garlic bread or mashed potatoes make an excellent sidekick to this dish.

Servings: 6

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound beef sirloin, thinly sliced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 cup beef broth
1 cup sour cream
3 cups cooked egg noodles
Salt and pepper to taste
1/2 cup shredded cheddar cheese
Fresh parsley, chopped for garnish