Beef Stroganoff Casserole

Ingredients

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

Instructions

1. 1

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

2. 2

   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. 3

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

4. 4

   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. 5

   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. 6

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

7. 7

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