Ground Beef Stroganoff Casserole
A creamy slow cooker ground beef stroganoff casserole made with egg noodles, evaporated milk, cream of mushroom soup, and onion soup mix. It cooks into a hearty, comforting noodle casserole with thick savory gravy and tender beef.
Ingredients
- 1 1/2 to 2 lb ground beef 80/20 preferred
- 1 can evaporated milk 12 oz, unsweetened
- 12 oz wide egg noodles uncooked
- 1 can condensed cream of mushroom soup 10.5 oz, undiluted
- 1 packet dry onion soup mix 1 oz
- salt and black pepper optional, to taste
Instructions
- Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, then drain excess fat if needed.
- Transfer the beef to the slow cooker.
- Add the condensed cream of mushroom soup and dry onion soup mix.
- Stir until the soup and seasoning are mostly combined with the beef.
- Pour in the evaporated milk and stir again until a creamy gravy forms.
- Add the uncooked egg noodles.
- Press the noodles down into the liquid with the back of a spoon, submerging them as much as possible.
- Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the noodles are tender and the gravy is thick.
- Avoid lifting the lid during the first several hours so the steam stays trapped.
- Stir well once cooked.
- Taste and season with salt and black pepper if needed.
- Let the casserole rest on warm for 10 minutes before serving.
Notes
Browning the beef first adds deeper flavor, but raw crumbled beef can be used for a shortcut. Letting it rest helps the gravy coat the noodles better.
Nutrition
Calories: 560kcal
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