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Beef Stroganoff Casserole
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulge in a savory baked beef stroganoff casserole using leftover beef roast, sweet onion, and horseradish sour cream topping.
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
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 (8 ounce) carton sour cream, divided
  • 1 tablespoon prepared horseradish
  • 1 teaspoon chopped fresh dill
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • 1. Boil a large pot of lightly salted water. Cook penne until al dente, about 11 minutes. Drain and return to the pot.
  • Empty the beef roast from its packaging into a bowl, keeping the juices. Using 2 forks, shred the meat into bite-size pieces.
  • In a large skillet over medium heat, melt butter. Add mushrooms, onion, and garlic; sauté until tender, about 4 to 5 minutes. Mix in flour and tomato paste until well combined. Pour in meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Simmer until sauce thickens and bubbles, about 6 to 8 minutes. Remove from heat and gently fold in 1/2 cup of sour cream.
  • Combine the shredded beef and mushroom mixture with the cooked pasta in the pot, then transfer to a 9x13-inch baking dish and cover with aluminum foil.
  • Simply bake in the preheated oven for about 30 minutes until heated through.
  • Mix the leftover sour cream and horseradish in a small bowl, then stir in the dill. Spoon the mixture on top of the casserole.

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