Beef Stroganoff Casserole

Whip up this baked beef stroganoff casserole with leftover beef roast, broth, and sweet onion, topped with horseradish sour cream and dill.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 496 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 4

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

Step 5

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 6

Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.

Step 7

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