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Beef Stroganoff Casserole

"With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired."

Ingredients :

• 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
• 1 sweet onion, cut into thin wedges
• 2 garlic 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
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) carton sour cream, divided
• 1 tablespoon prepared horseradish
• 1 teaspoon chopped fresh dill

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• 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.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

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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