Poor Man's Stroganoff

My mom used to make this when I was growing up. I loved it then and I love it now. It has become one of my “go to” meals when I get stuck for dinner ideas or don’t have a lot of time.

Poor Man’s Stroganoff


  • 2 lbs ground chuck
  • 1 - 12 oz bag chopped onions – if you feel so inclined, feel free to chop you own
  • 2/3 package (16 oz) elbow macaroni – prepared to package instructions
  • 2 tbsp chopped garlic
  • 2 cans (6.5 oz) chopped mushrooms – or if you insist, slice and saute fresh mushrooms (preferably in butter)
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1 can (10 3/4 oz) cream of chicken soup
  • 1 can (10 3/4 oz) cream of celery soup
  • 2 – 3 tbsp olive oil, canola oil, corn oil or any other oil you like


Pour oil into a frying pan.
Heat pan over medium high heat and add onions. Cook until onions are soft and translucent.
Add ground chuck to onions in pan. Brown briefly then add garlic. Continue to saute until thoroughly browned.
When meat is almost browned, add mushrooms.
While meat is browning, prepare macaroni. Boil until tender then drain. Rinse or not. It's up for debate and up to you.
Combine macaroni and ground chuck mixture.
Add soup (undiluted) and mix thoroughly. Cover and place in a preheated 350°F oven. Bake for 1 hour or until heated through and bubbly.
Serve hot with crusty bread and/or a salad. Yummmmmmmmmmmm. Enjoy!

Fran gave this a try the other night. She added celery. Why didn’t I think of that? Its going into the recipe. Also, she didn’t have cream of mushroom soup so she used golden mushroom soup. She and the guys (her husband and son) liked it. She also added some cheddar (which I had doubts about from the beginning). She said that made it too thick and won’t do it again. Even her casserole dish looks like mine.

The point is, don’t avoid making something because you’re missing an ingredient or two. Substitute or, if its not a big deal or something you don’t like, leave it out. Either way give it a try.

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