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.