My aunt refused to share this recipe for 30 years and I finally got it out of her

This oven baked 5-ingredient beef stroganoff pasta is the exact casserole my aunt guarded like state secrets for three decades. Every holiday she’d show up with this bubbling dish of creamy noodles and tender beef in a rich mushroom sauce, and every year we’d beg for the recipe. She finally caved and, to my surprise, it was only five pantry-friendly ingredients and one casserole dish.

It’s the kind of Midwestern comfort food you throw together on a busy weeknight and pull out of the oven to a table that suddenly goes quiet except for happy chewing. If you grew up on church potlucks and family reunions, this will taste like home.

Serve this beef stroganoff pasta bake straight from the oven in the same oval casserole dish, with a big wooden spoon for scooping. It’s hearty enough to be a full meal, but it pairs really nicely with a simple green salad or steamed green beans to balance the richness. Warm dinner rolls or buttered toast are great for catching the extra creamy mushroom sauce. If you like a little brightness, add a squeeze of lemon over your portion or sprinkle on some chopped fresh parsley right before serving.

Oven Baked 5-Ingredient Beef Stroganoff Pasta
Servings: 6

Ingredients
12 oz wide egg noodles, uncooked
1 lb ground beef (80–90% lean)
2 cans (10.5 oz each) condensed cream of mushroom soup
2 cups beef broth (low sodium, if possible)
1 cup sour cream (full-fat or light)
1 tsp salt (or to taste, optional)
1/2 tsp black pepper (or to taste, optional
Nonstick cooking spray or 1 tsp neutral oil for greasing the dish
Directions