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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
A big plate of rich, creamy beef stroganoff is tempting, but the prep and cleanup can be overwhelming on a busy weeknight. This recipe delivers the same satisfying flavors with less effort! Our bubble-up bake features a tangy mushroom cream base, juicy beef meatballs, and the convenience of Pillsbury™ Grands!™ Biscuits instead of noodles to soak up the sauce. Let your oven do the heavy lifting; you deserve the extra time and one of our best casserole recipes in your dinner rotation.
Here are the ingredients you’ll need to make this bubble-up bake.
Mushrooms: They’re an important component of stroganoff. We used fresh cremini, but button or baby bellas also work well. We sliced them, but pre-sliced ones are a handy shortcut.
Frozen, Cooked Beef Meatballs: Meatballs add the beef to the stroganoff! Use fully cooked, frozen meatballs; no thawing needed! We tested dinner-sized and bite-sized with great results, so pick the one that works best for you.
Progresso™ Creamy Mushroom Soup: Soup adds creaminess and mushroom flavor to the casserole.
Sour Cream: Sour cream helps give stroganoff its creamy texture and signature tang. Use full fat sour cream.
Pillsbury™ Grands!™ Southern Homestyle Original Biscuits: We found this variety worked best, but use Flaky Layers if that’s what you have on hand.
Monterey Jack Cheese: What's a bubble-up bake without cheese? Melty Jack adds loads of flavor and gooey decadence. We use pre-shredded, but shred it if you prefer for the ultimate cheese pulls!
Other Ingredients You’ll Need: Salt, garlic powder, thyme, olive oil, onion, Worcestershire sauce, Dijon mustard, parsley.
Get an idea of how easy it is to make this Meatball Stroganoff Bubble-Up Bake. Follow the recipe for more info!
Cook onions and mushrooms until they’re soft to create the base flavor of the casserole.
With the heat off, mix the rest of the casserole ingredients together right in the saucepan, finishing by gently folding in the biscuit pieces.
Sprinkle the casserole with cheese, and bake until it’s browned and bubbling.
Leftovers? Here’s how to store and reheat them.
Refrigerate any leftovers covered tightly in the baking dish, or place individual portions in an airtight, food-safe storage container for 3 to 4 days.
Slice the leftover baked casserole into individual portions, and place in separate freezer-safe, zip-top plastic bags or airtight, food-safe storage containers.
Heat oven to 350°F. Lightly spray a 13x9-inch (3-quart) baking dish with cooking spray.
Separate biscuits and cut each biscuit into 6 pieces. Set aside.
Place a 6-quart saucepan or Dutch oven over medium-high heat, and add olive oil. Add onion, mushrooms, garlic powder, and salt. Cook, stirring occasionally, until onions and mushrooms are softened and beginning to brown, about 5 minutes.
Turn off the heat, and add meatballs, mushroom soup, sour cream, Worcestershire sauce, Dijon mustard, and thyme. Stir to combine.
Add biscuit pieces to the saucepan, and gently stir to coat them in the sauce.
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the shredded cheese over the top.
Bake for 40 minutes or until biscuit pieces are puffed and golden brown, the cheese is melted and bubbly, and the center of the casserole is at least 165°F (use a food thermometer). Remove from oven and let cool slightly. Garnish with chopped parsley if desired and serve immediately.
