Cheesy Beef Stroganoff Noodle Crockpot Casserole
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 3 cups beef broth
- 1 teaspoon garlic powder
- 8 ounces wide egg noodles
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the ground beef and onion until the beef is browned. Drain any excess fat.
- Transfer the beef mixture to the slow cooker. Add the mushrooms, beef broth, garlic powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 hours.
- Stir in the egg noodles, cover again, and cook for 30 more minutes until the noodles are tender.
- Turn off the heat. Stir in the sour cream and 1 1/2 cups of the cheddar cheese until the sauce is smooth and the cheese has melted.
- Sprinkle the remaining 1/2 cup of cheese over the top and let it melt before serving.
Notes
Add the sour cream only after the cooking time ends so it stays smooth and does not separate. If the noodles seem dry at the end, stir in a small splash of warm broth. Leftovers keep in the fridge for two days and reheat best with a little extra liquid stirred in.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl