Beef and Spinach Stroganoff Casserole
This beef and spinach stroganoff casserole is a creamy, cheesy baked pasta dish that combines ground beef, sour cream, and hidden spinach for a nutritious yet simple weeknight meal.
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This beef and spinach stroganoff casserole is a creamy, cheesy baked pasta dish that combines ground beef, sour cream, and hidden spinach for a nutritious yet simple weeknight meal.
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Preheat your oven to 350°F (175°C).
Cook the penne pasta according to package directions. While the pasta cooks, start the sauce.
In a large, deep skillet over medium-high heat, melt 2 tablespoons of butter.
Add the chopped onion and sauté for about 2 minutes until it begins to soften.
Stir in the minced garlic and cook for another 1-1.5 minutes until fragrant.
Add the ground beef to the skillet. Season with salt and pepper. Break up the meat with a spoon and cook for 3-4 minutes until browned.
Add the remaining 1 tablespoon of butter and allow it to melt.
Slowly sprinkle the flour over the beef mixture, stirring constantly to cook out the raw flour taste and create a roux.
Gradually pour in the beef broth, stirring continuously. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes to thicken.
Stir in the sour cream, Worcestershire sauce, and Dijon mustard until well combined.
Add the thawed and squeezed spinach, followed by 1 cup of the shredded cheddar cheese. Stir until the cheese is melted and the sauce is creamy.
Drain the cooked pasta and add it to the skillet with the sauce. Stir everything together until the pasta is fully coated.
Transfer the mixture to a baking dish.
Top with the remaining 1 cup of cheddar cheese and the 1 cup of mozzarella cheese.
Bake for 20-30 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before garnishing with fresh chives and serving.
Store covered in the refrigerator up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions.
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.
Greek yogurt (plain, full-fat) works as a 1:1 swap. Cream cheese thinned with a little milk also works but may be thicker.
Yes. Use 4–5 cups fresh spinach, roughly chopped, and stir it into the beef mixture just before adding to the pasta. It will wilt down significantly.
The edges will bubble, the top will be golden brown, and a fork inserted into the center should feel hot. Typically 25–35 minutes at 350°F.
Yes, before baking. Cover tightly with foil and freeze up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding 10–15 minutes.
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