1. Recipes

How to Make Beef Stroganoff Casserole - A Step-by-Step Guide

Beef Stroganoff Casserole is a hearty and comforting dish that combines tender pieces of beef with a creamy and savory sauce, all baked to perfection in a casserole dish. This classic Russian dish has been adapted into a casserole form, making it easier to prepare and perfect for feeding a crowd. With its rich flavors and satisfying texture, Beef Stroganoff Casserole is sure to become a family favorite.

The key to a successful Beef Stroganoff Casserole is using high quality ingredient...

Read more Snack recipes

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
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (8 ounce) carton sour cream, divided
  • 1 tablespoon prepared horseradish
  • 1 teaspoon chopped fresh dill

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 1 9x13-inch casserole

  • 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.

    • Nutrition

    496 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 80mg
    • Sodium: 347mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 27g
    • Vitamin C: 3mg
    • Calcium: 71mg
    • Iron: 4mg
    • Potassium: 943mg

    Categories

    Comfort food recipes
    Casserole recipes
    Beef recipes
    Pasta recipes
    Creamy recipes