Beef stroganoff is one of those dishes that everyone looks to when they need a helping or two of comfort. But when that comfort is needed, no one wants to have to stand in front of a stove whipping it up first. Enter this casserole, which brings all the creamy goodness of beef stroganoff, complete with the rich and earthy flavor of beef and mushrooms.
To prepare this classic dish for casserole form, a few adaptations are needed on the traditional recipe. Most people include canned mushroom soup but to keep things as fresh as possible, this recipe uses a basic bechamel, with mushrooms as the base. And in place of the lean strips of beef, which can quickly dry out when frozen or cooked for a long period, ground beef is used, and it's much more forgiving.
The recipe is written for one casserole, but a great way to save on time and take advantage of bulk pricing is to prep 2 or 3 casseroles. Eat one the first night, and freeze the rest for those days when you need a break from prepping food. Future you will thank you for it.
If you want to add cheese to the casserole, remove foil halfway through cooking time and sprinkle it over top. Continue to cook for remainder of cooking time.