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rustic beef stroganoff

tummytickler avatar
Recipe by
Renae McVay
@tummytickler
Ecru, MS

I love one dish meals for a mom's convenience and for the hearty deliciousness they bring. We love the beef and mushroom flavors of this dish and the rib-sticking quality created by the use of rigatoni pasta instead of egg noodles or flat pasta in traditional stroganoff.

yield 6 or more
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For rustic beef stroganoff

  • One 14 oz
    package of frozen beef fajita strips
  • One 16 oz
    pkg or box rigatoni pasta
  • Two 15 oz
    jars of classico 4 cheese alfredo sauce
  • One 10.5oz
    can cream of mushroom soup
  • One 8oz
    can mushroom stems/pieces mostly drained
  • 12oz beef
    or chicken broth
  • 2 tblsp
    worcestershire sauce
  • 2 tsp
    garlic salt
  • 1 of 2.5oz
    pkg real bacon bits
  • 2 cups
    shredded five cheese italian cheese
  • 2 c more
    shredded five cheese italian cheese, total of 4 c cheese in recipe

How To Make rustic beef stroganoff

  • 1
    In a 9x13 lasagna pan or a deep dish casserole, pour the dry, uncooked pasta and the pkg of frozen beef fajita strips and toss together. Be sure you've sprayed your dish with cooking spray first.
  • 2
    In a large mixing bowl, stir together all the other ingredients choosing the broth, Alfredo sauce, soup first to whisk together until smooth. Then stir in the rest of the seasonings etc until all is well incorporated.
  • 3
    Pour over the pasta and beef mixture and stir all together well. Cover the pan with foil or put the lid on the casserole and bake in a preheated 350 degree oven for 1 hour. Remove the covering from the dish and stir well to make sure all the pasta is covered. Then sprinkle the additional or last 2 cups of shredded cheese over the top and return to the oven. Bake open 10 more minutes to melt the cheese until starting to brown at the edges. Remove and allow to stand about 10 more minutes before serving.
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