Cover the baking dish tightly with aluminum foil to trap the steam and help the noodles cook through.
Bake in the preheated oven for 35–45 minutes, or until the noodles are tender when you poke them with a fork and the casserole is hot and bubbly around the edges.
Carefully remove the foil (watch out for steam), give everything a gentle stir to mix the noodles and sauce, and let the stroganoff rest for about 5–10 minutes before serving so it can thicken slightly.
For picky eaters, you can swap the cream of mushroom soup for cream of chicken soup if mushrooms are a no-go in your house—the sauce will still be creamy and comforting. If you have a little extra time and your family likes mushrooms, you can sauté a handful of sliced mushrooms with the ground beef before mixing everything together (this doesn’t add to the official ingredient list if you keep it optional). To lighten things up, use light sour cream and extra-lean ground beef, and consider serving over steamed cauliflower instead of noodles for low-carb eaters. If your kids like a bit of cheese, sprinkle a small handful of shredded mozzarella or cheddar over the top during the last 5–10 minutes of baking for a melty finish. You can also use ground turkey in place of ground beef for a different flavor. For a make-ahead option, assemble the casserole earlier in the day, cover, and refrigerate; when you’re ready to bake, add an extra 5–10 minutes to the oven time. Let kids help by sprinkling in the noodles or stirring the beef mixture—small jobs make them feel proud and more excited to eat what they helped create.
