Ingredients

• 1 , 12 ounce
• 1 , 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 , 14 ounce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 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.

Nutrition per serving