This Beef Stroganoff Bubble-Up Casserole is the perfect meaty, cheesy comfort-food dish. Instead of servings with egg noodles or mashed potatoes, top your casserole with buttery crescent rolls for a truly decadent treat!
Jeff and I lived off of Hamburger Helper when we were in grad school, with negative bank account balances and very little options to feed ourselves. We would wait for the 10 boxes for $5 sale, stock up, then buy frozen ground beef.
Boy, am I glad we’re in a place in our lives where we don’t need to do that. But I can’t help but crave it to this day; there’s something nostalgic about it for me. This is a much healthier version that still tastes delicious and comes together quite quickly.
I’ve been inspired by all of the bubble-up recipes out there, particularly the ones by Emily Bites, Drizzle Me Skinny, and Skinnyish Dish. I was surprised that I couldn’t find a stroganoff version on any of their sites, so here’s my own.
Jeff always said that my Jalapeno Popper Turkey Burgers were his favorite recipe I’ve created so far. Tonight, he said that this Beef Stroganoff Bubble-Up is the new favorite. That is HUGE!
Don’t Like “Dumpling”-Like Dough?
The bits of dough in the bottom end up like a dumpling since they cook in the sauce. I like the combination of dough-like dumplings and brown, crunchy pieces of dough on top. However, if you’re not into the dumpling texture, you can just put all of the dough pieces on top before you bake it.
Does your Meat Mixture turn out too liquid-y?
Make sure you let the meat mixture cool for a few minutes, off of the heat, before you add in the yogurt. When nonfat dairy items like yogurt are added to still-bubbling mixtures, they tend to curdle. If your yogurt curdles, then the sauce will be quite wet and not as creamy.
If the curdling does happen to you, just wait a few more minutes and add in some more yogurt until the mixture thickens.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Beef Stroganoff Bubble-Up Casserole
Ingredients
- 1 lb extra lean ground beef or turkey
- 7.5 ounces refrigerated biscuit dough, like Pillsbury, cutting each biscuit into 6 pieces
- 8 oz chopped mushrooms
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp paprika
- 3/4 tsp kosher salt
- 1/4 tsp ground pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 tsp beef bouillion (I used Better Than Bouillon)
- 1 1/2 cups water
- 1/3 cup nonfat, plain greek yogurt
- 4 oz reduced fat, shredded mozzarella cheese
Instructions
- Preheat oven to 350. In a large skillet over high heat, brown and drain beef in cooking spray. While meat is cooking, grease a 9x13 pan with cooking spray. Evenly distribute 1/2 of the cut biscuits in the bottom of the pan. Alternatively, save all of the biscuits for the top (see recipe notes)
- Reduce heat to medium-high and add mushrooms, onions, and garlic to skillet. Cook until soft, about 5 minutes.
- Add paprika, salt, pepper, Worcestershire sauce, and tomato paste to meat and veggie mixture. Saute for about a minute, until everything is mixed together.
- Add in beef bouillon and water. Lower heat and saute for a few minutes. Take off heat and let cool for about 5 minutes, then mix in the yogurt (see recipe notes)
- Pour meat and veggies into the 9x13 pan, over biscuits. Top with remaining 1/2 of the biscuits, or all of the biscuits (see recipe notes).
- Bake, uncovered, for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.
My husband absolutely loved this bubble up. Will definitely put it in the rotation. Thanks for all your hard work sharing with us these great recipes. Have another on the menu for tonight.
Awesome!! You’re very welcome, and thank you for taking the time to leave this lovely comment. 🙂
Could you use the biscuit dough that you use for the stroganoff for your chicken pot pie recipe?? I can’t find the dough that you were using for the chicken pot pie, but it sounds sooooo good!! Thanks for your help and all your inspiration!!
Absolutely!! I would just check the points to make sure they are the same. You are so very welcome, and thank you for your support!
I made this today. It smelled heavenly and tasted so good! Subbed 2-ingredient dough to lower points and it still was fab. I would make the beef/veggie mix again on its own as well. The flavor combo is spot on. Thanx for sharing!
Thank you so much for the sweet comment! I love that the recipe worked for you. I’ll have to try it with the 2 ID!
Is it supposed to be so runny? I used 1 1/2 cups of water like the recipe calls for. Also could I sub the beef bouillon for beef stock?
I wouldn’t call it “runny,” but it’s definitely a meat sauce. Did you cook it down a bit? If you’re not a fan of the sauce consistency, you could cut back on the bouillon/stock in the future. Stock totally works! I just love the flavor of Better than Bouillon.
It was absolutely perfect.. it just needs to rest so it will set.. my boyfriend and I licked our plates!!! Better than bouillon is key!!! So yummy!! Thank you!!
So good to hear! Thank you for sharing that.
I’ve been meaning to make this and will finally get to it this week. Can’t wait. Can it be set up ahead of time and baked the next day?
Yes! I would just wait to add the biscuits to the top right before baking.
This sounds amazing! Do you serve it with noodles?
I just eat it with a side veggie. The biscuits take the place of the noddles for me 🙂
I made this last night and it was really good. I didn’t add the biscuits to the bottom of the dish and only put them on top. The consistency was a little watery so I mixed cornstarch with water and stuck it back it the oven for 5 minutes. It came out great. Thank you for creating a recipe for lighter comfort food!
Great tip about the cornstarch! I’ll have to add that option to the post.
Hello! Looking forward to making this. I’m confused about the bullion. Is it a cube? Is it a liquid? Is it a powder? Not sure what to buy. Thank you for your help!
Hi, Jaime! I buy Better Than Bouillon, which is a paste and has the best flavor (in my opinion). But you could use the cube or powder kind.
This sounded so delicious but I dont really like beef too much… I made it with black beans instead and it is incredible! My pan must be larger than you suggested because I had a very thin layer of the bean/mushroom mixture, which ended up being nice (lots of crunchy bits). Next time I make this, I am doubling the mixture because I will eat the current pan too quickly! I also used 2 ID because I wanted this to be a pantry/freezer meal and I already had some made. The sauce was a bit too thin and saucy, so I just sautéed it some more before adding the yogurt and it was great.
These are excellent suggestions! I love the idea of a vegetarian version. I’ll have to try it that way!
This was amazing!
I reduced the mixture a bit before cooling it prior to adding the yogurt. The flavor is spot on!
I WILL be making this often!
This was such a hit with my family! Even my picky 6 year old are it! I’ve been making lots of different things since I started on weight watchers and finally something my family enjoys as much as I did. Thank you so much
This makes me so happy! Thanks for the review, Jodi.
Loved this dish! Easy to make and it was a hit with my husband, too! Thanks for sharing!
So happy to hear you and your husband enjoyed it, Beth 🙂