Beef Stroganoff Casserole Recipe

Name: Beef Stroganoff Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F (175 degrees C).
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
Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
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
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
Bake in the preheated oven until heated through, about 30 minutes.
7
Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Beef Stroganoff Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stroganoff Casserole

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