Charlene's Recipe

Beef stroganoff casserole

Category: Casseroles and Skillets

Serves 6

12 oz dried campanelle or penne pasta
1 (17 oz) pkg refrigerated cooked beef roast au jus
2 large fresh portobello mushrooms, stems removed and coarsely chopped (about 4 cups)
1 medium sweet onion cut into thin wedges
2 cloves garlic, minced
2 Tbsp butter
3 Tbsp all purpose flour
2 Tbsp tomato paste
1 (14 oz)can of beef broth
1 Tbsp Worcestershire sauce
1 tsp smoked paprika or Spanish paprika
1/4 tsp salt
1/4 tsp ground black pepper
1 (8 oz) carton sour cream
1 Tbsp prepared horseradish
1 tsp snipped fresh dill or 1/4 tsp dried dill
Fresh dill sprigs (optional)

Preheat oven to 350 F. Cook pasta according to pkg directions; drain. Return to pan.
Meanwhile, remove meat from container, reserving juices. Using two forks, shred meat into bite size pieces. Set aside.
In a large skillet, cook mushrooms, onion and garlic in hot butter over medium heat for 4-5 minutes or until tender. Stir in flour and tomato paste. Gradually stir in meat juices; broth, Worcestershire sauce, paprika, salt and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1/2 cup of sour cream.
Stir shredded meat and mushroom mix into cooked pasta. Transfer mix to an ungreased 3-quart casserole. Bake, uncovered, about 30 minutes or until heated through.
Meanwhile, in a small bowl, combine the remaining sour cream, horseradish and snipped or dried dill. Serve with meat mix. If desired, garnish with dill sprigs.