Name: Beef Stroganoff Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Penne pasta - 1 (12 ounce) package; Refrigerated beef roast au jus - 1 (17 ounce) package; Butter - 2 tablespoons; Fresh Portobello mushrooms, stems removed, coarsely chopped - 2 large; Sweet onion, cut into thin wedges - 1; Garlic cloves, minced - 2; All-purpose flour - 3 tablespoons; Tomato paste - 2 tablespoons; Beef broth - 1 (14 ounce) can; Worcestershire sauce - 1 tablespoon; Smoked paprika - 1 teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Sour cream, divided - 1 (8 ounce) carton; Prepared horseradish - 1 tablespoon; Chopped fresh dill - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Beef Stroganoff Casserole

1. Penne pasta - 1 (12 ounce) package

2. Refrigerated beef roast au jus - 1 (17 ounce) package

3. Butter - 2 tablespoons

4. Fresh Portobello mushrooms, stems removed, coarsely chopped - 2 large

5. Sweet onion, cut into thin wedges - 1

6. Garlic cloves, minced - 2

7. All-purpose flour - 3 tablespoons

8. Tomato paste - 2 tablespoons

9. Beef broth - 1 (14 ounce) can

10. Worcestershire sauce - 1 tablespoon

11. Smoked paprika - 1 teaspoon

12. Salt - ¼ teaspoon

13. Ground black pepper - ¼ teaspoon

14. Sour cream, divided - 1 (8 ounce) carton

15. Prepared horseradish - 1 tablespoon

16. Chopped fresh dill - 1 teaspoon

How to cook deliciously - Beef Stroganoff Casserole

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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

6. Stage

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

7. Stage

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