‘Cold night favorite’: Just 4 ingredients. This one always hits.

Beef stroganoff is one of those cozy, old-fashioned dishes that feels like a hug in a bowl. It started out as a Russian recipe, usually made on the stovetop with a long list of ingredients, but over the years it’s become a weeknight favorite in American kitchens because it’s creamy, comforting, and kid-approved. This 4-ingredient baked version keeps all that familiar flavor but skips the fuss, so you can get dinner in the oven and move on with your evening. It’s the kind of meal you’ll want to make on chilly nights, busy weekdays, or anytime you need something hearty that brings everyone around the table with full plates and happy faces.

This baked beef stroganoff pairs wonderfully with simple, cozy sides. Buttered egg noodles or mashed potatoes are classic choices that soak up the creamy sauce. If you’d like to round out the plate, add a green vegetable—steamed green beans, roasted broccoli, or a simple side salad with a light vinaigrette all work well. Warm dinner rolls or crusty bread are nice for sopping up any extra sauce. For a family-style meal, set everything out in the middle of the table and let everyone scoop their own noodles, stroganoff, and veggies—it makes dinner feel a little more special and gives kids a chance to choose what goes on their plates.

Servings: 6

1 1/2 pounds ground beef (lean, if possible)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease to keep the casserole from getting too heavy.

In a large mixing bowl, stir together the cream of mushroom soup and sour cream until smooth and well combined.

Add the cooked, drained ground beef to the soup and sour cream mixture. Stir until the beef is evenly coated in the creamy sauce.