Baked Beef and Zucchini Stroganoff

This pasta bake is creamy, cheesy and so delicious. A great way to turn the great flavours of beef stroganoff into a pasta casserole!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8


  • 2 pounds ground beef
  • 1 green pepper , diced
  • 1 onion , diced
  • 1 1/2 cup sliced mushrooms
  • 2 zucchini , cut into 1 inch chunks
  • 2 cloves garlic , minced
  • 1 tbsp worcestershire sauce
  • 1 tsp paprika
  • 1/4 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups packed fresh baby spinach
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 1/2 cups sour cream
  • 500 g broad egg noodles , cooked according to directions on package
  • 2 cups grated mozzarella cheese


  • Brown the beef in a large saucepan. Drain the grease and then add the vegetables (minus spinach), minced garlic worcestershire sauce, paprika, thyme, salt and pepper. Saute until the vegetables are tender, approximately 5-7 minutes.
  • Pour in the milk, cream of mushroom soup, and the baby spinach. Bring the stroganoff just to the boiling point. Lower the heat to a simmer and cook for 5 more minutes.
  • Stir in the sour cream and heat for a few minutes. The sauce should thicken nicely.
  • Mix the noodles with the sauce and spread in a large lasagna or baking dish. Sprinkle mozzarella cheese on top.
  • Preheat oven to 350F.
  • Place in the oven and bake for 20-30 minutes or until cheese is melted and just starting to brown.
  • Serve


Per serving:

Calories: 631kcalCarbohydrates: 55gProtein: 45gFat: 25gSaturated Fat: 13gCholesterol: 172mgSodium: 905mgFiber: 4gSugar: 7g