Cheesy Ground Beef Pasta Delight

This cheesy ground beef stroganoff pasta casserole transforms humble ingredients into a comforting meal that's become my go-to dinner solution on busy weeknights. The rich sauce coats every bite of pasta with savory beef and melted cheese, creating that perfect balance of flavors that appeals to both adults and picky eaters.

I first created this recipe during a particularly cold Michigan winter when my family needed something substantial yet easy. What began as a way to use up ground beef in my freezer has evolved into our most requested dinner when comfort food cravings hit.

Ingredients

• Ground beef: 85% lean provides the perfect balance of flavor and juiciness without excessive grease
• Onion and garlic: create the aromatic foundation that makes this dish so flavorful
• Butter and flour: work together to create a roux that thickens the sauce beautifully
• Beef broth: adds depth and richness to create that classic stroganoff flavor profile
• Sour cream: brings tangy creaminess that distinguishes stroganoff from other pasta dishes
• Worcestershire sauce: adds that subtle umami depth that keeps everyone coming back for seconds
• Dijon mustard: brightens the sauce with a slight tang that balances the richness
• Frozen peas: add color nutrition and a sweet pop in every bite
• Cheddar cheese: shredded from a block melts perfectly for that irresistible cheese pull
• Egg noodles: capture the sauce in their ridges making every bite flavorful

Step-by-Step Instructions

Prep and Preheat:

Begin by getting all ingredients measured and ready including bringing your sour cream closer to room temperature for better incorporation. Preheat your oven to 375°F. This preparation step saves time and stress during the cooking process.

Brown the Beef:

Season your ground beef generously with salt and pepper then cook over medium high heat for about 2 minutes. Add your diced onion and continue cooking for 3 more minutes until beef is no longer pink. The onions should become translucent and slightly golden which builds the foundation of flavor.

Create the Flavor Base:

After draining any excess grease add minced garlic and cook just until fragrant about 1 to 2 minutes. Be careful not to burn the garlic as it can become bitter. Then add butter and allow it to melt completely before sprinkling the flour evenly across the mixture. Cook this roux for a full 2 minutes to eliminate any raw flour taste.

Develop the Sauce:

Pour in beef broth gradually in small amounts stirring continuously between additions. This technique prevents lumps and creates a silky smooth sauce. Use your spatula to scrape up any browned bits from the bottom of the pan these caramelized pieces contain concentrated flavor that enriches your sauce tremendously.

Enrich and Combine:

Once your sauce has come to a gentle boil reduce the heat to low and add sour cream Worcestershire sauce Dijon mustard frozen peas and half of your shredded cheese. Stir patiently as the sour cream gradually incorporates and the cheese melts into the sauce creating a luxurious texture.

Cook the Pasta:

While your sauce simmers boil the egg noodles for exactly one minute less than the package instructions for al dente. This undercooking is intentional as the pasta will continue cooking in the oven. Drain thoroughly then gently fold the pasta into your sauce ensuring every noodle is coated.

Bake to Perfection:

Transfer everything to a greased baking dish if your skillet isn't oven safe. Top with remaining cheese cover with foil and bake for 20 minutes. The covered baking allows the flavors to meld while preventing the top from browning too quickly. Finish with fresh parsley for a pop of color and freshness.

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The Dijon mustard is actually my secret ingredient in this recipe. I discovered its importance accidentally when I ran out of the regular yellow mustard I usually use in casseroles. The slight tanginess and depth it provides perfectly balances the rich cheese and cream without overwhelming the dish. Now my family notices immediately if I try to substitute or omit it.

Storage Solutions

This casserole keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as the spices have more time to meld. When reheating individual portions I recommend adding a splash of milk or broth and covering with a damp paper towel in the microwave to restore that creamy texture without drying out the edges.

Smart Substitutions

Dont have all the exact ingredients? This recipe forgives many substitutions. Ground turkey works perfectly in place of beef for a lighter option. Greek yogurt can replace sour cream if needed though the sauce may be slightly tangier. Any short pasta like penne or rotini can substitute for egg noodles. For the cheese any good melting cheese works well cheddar monterey jack or even a combination with some parmesan for extra flavor.

Serving Suggestions

While this casserole is certainly hearty enough to stand alone I like to serve it with a simple side salad dressed with vinaigrette to cut through the richness. For special occasions a side of roasted asparagus or simple garlic bread makes this into a feast. Leftovers are fantastic repurposed into lunch thermos for kids or quick office meals that still taste great reheated.

The Story Behind The Dish

This recipe combines elements of traditional Russian beef stroganoff with American casserole comfort food. Classic stroganoff typically features thin slices of beef rather than ground meat and is served over noodles rather than mixed together. This adaptation emerged during mid20th century America when casseroles became popular for their convenience and ability to stretch ingredients during challenging economic times. The addition of cheese is a distinctly American touch that transforms this into the ultimate comfort food.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes, you can substitute ground beef with ground turkey, chicken, or pork. Adjust the seasoning as needed to suit the protein.

→ What can I use instead of sour cream?

You can replace sour cream with plain Greek yogurt or cream cheese for a similar creamy texture and tanginess.

→ Can this be made ahead of time?

Absolutely! You can assemble the casserole a day in advance, refrigerate it, and bake it just before serving. Add a few extra minutes to the baking time if cold from the fridge.

→ Is there a gluten-free option?

Yes, use gluten-free flour for the roux and swap the egg noodles for gluten-free pasta to make this dish gluten-free.

→ How can I make it vegetarian?

Omit the ground beef and replace the beef broth with vegetable broth. Add more vegetables like mushrooms or zucchini for a hearty touch.