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Cheesy Beef Stroganoff Casserole

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"This recipe for beef stroganoff casserole is a good use of leftover pot roast."
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55 m servings 384
Original recipe yields 8 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat.
  3. Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions.
  4. Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top.
  5. Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.


  • Cook's Notes:
  • Bacon grease can be used in place of tallow, if preferred.
  • Beef bone broth or juice from pot roast can be used instead of beef broth.

Nutrition Facts

Per Serving: 384 calories; 30.9 5.1 21.3 107 383 Full nutrition

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