High Protein Beef Stroganoff Bake
One dish high protein beef stroganoff bake with ground beef, mushrooms, and uncooked egg noodles that cook directly in a blended cottage cheese and beef broth sauce. Greek yogurt stirred in at the end for a creamy, tangy finish. Comfort food that actually fills you up.
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SERVINGS: 5 people
Ingredients
- 1 lb lean ground beef
- 8 oz mushrooms sliced
- 2 cups egg noodles uncooked
- 2 cups beef broth
- 1/2 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- Chopped parsley for serving optional
Instructions
Enable step-by-step mode- Preheat oven to 375°F.
- Heat a large skillet over medium heat. Add ground beef and sliced mushrooms. Cook for 6 to 8 minutes, breaking apart the beef as it cooks, until browned and mushrooms are softened. Drain excess grease if needed.
- Stir in garlic powder, onion powder, thyme, salt, pepper, Worcestershire sauce, and Dijon mustard. Cook for 1 additional minute.
- Blend cottage cheese and beef broth together until completely smooth with no visible texture.
- Add uncooked egg noodles to a 9x13 baking dish. Pour in the cottage cheese and broth mixture, then add the beef and mushroom mixture. Stir well until evenly combined and noodles are mostly covered in liquid.
- Cover tightly with foil, crimping the edges firmly. Bake for 35 to 40 minutes until noodles are tender. Stir once halfway through if desired.
- Remove from oven and let cool for 2 to 3 minutes. Stir in Greek yogurt until fully combined and creamy.
- Let sit for 5 to 10 minutes before serving to allow the sauce to thicken. Top with chopped parsley and extra black pepper.