Beef Stroganoff Casserole


  • 1 (12 ounce) package penne pasta
  • 1 (17 ounce) package refrigerated beef roast au jus
  • 2 tablespoons butter
  • 2 large fresh Portobello mushrooms, stems removed, coarsely chopped
  • 1sweet onion, cut into thin wedges
  • 2garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 (14 ounce) can beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (8 ounce) carton sour cream, divided
  • 1 tablespoon prepared horseradish
  • 1 teaspoon chopped fresh dill
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.

  • Step 3

    Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.

  • Step 4

    Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.

  • Step 5

    Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9×13-inch baking dish. Cover with aluminum foil.

  • Step 6

    Bake in the preheated oven until heated through, about 30 minutes.

  • Step 7

    Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

  • Cook's Notes:

    Campanelle pasta can be substituted for the penne.

    You can use Spanish paprika in place of the smoked paprika, if desired.

    Substitute 1/4 teaspoon dried dill for the fresh dill if needed.

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