Michelle’s Ultimate Beef Stroganoff Casserole

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  • 1 lb. Egg noodles cooked
  • 1 lb. Lean ground beef
  • Salt and pepper to taste
  • Garlic powder to taste
  • 8 oz. Cream cheese
  • 2 Cans cream of mushroom soup
  • ½ C. Milk
  • 11 oz. Can sliced carrots drained


  1. Brown the ground beef seasoned with salt, pepper and garlic powder to taste over medium high heat in a large deep sided skillet until cooked through. Drain any excess grease.
  2. Reduce the heat to medium and stir in the cream cheese until melted.
  3. Stir in the soup and milk until well combined.
  4. Mix in the egg noodles and carrots

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