'Beefy Surprise'—just four ingredients, but it tastes like I spent hours in the kitchen!

Beef stroganoff casserole is a comforting classic that I often make for my family, especially during the cooler months. Originating from Russia, this dish has become an American family favorite due to its rich and creamy flavors. With just four ingredients, this recipe is perfect for busy weeknights or when you're looking to whip up something hearty and satisfying in a snap. It's a beloved go-to in our home when we crave something warm and filling.

This beef stroganoff casserole pairs perfectly with a fresh green salad or some roasted vegetables on the side. You can also serve it with garlic bread to soak up the creamy sauce, or over a bed of fluffy white rice or egg noodles to stretch it a bit further for larger gatherings.

Servings: 6

1 pound ground beef
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
2 cups wide egg noodles, cooked

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef, draining any excess grease.

Mix the cream of mushroom soup and sour cream into the beef until well combined.

Fold in the cooked egg noodles, ensuring they are evenly coated with the beef mixture.

Transfer the mixture into a greased casserole dish.

Bake in the preheated oven for 25-30 minutes, until the top is slightly golden and bubbling.

Let it cool for a few minutes before serving.

For a bit of added flavor, you can sprinkle some shredded cheddar cheese on top before baking. If you have picky eaters, consider adding a handful of frozen peas or sliced mushrooms to the mix. Feel free to swap out ground beef for ground turkey or chicken for a lighter version. Adding some Worcestershire sauce to the beef while cooking can give it a little extra depth of flavor.