Recipes and Cooking Beef Stroganoff Casserole 4.2 (6) Create a warm, delicious, and flavorful dish for dinner tonight by making this Beef Stroganoff Casserole recipe! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 30 mins Total Time: 65 mins Servings: 6 Jump to Nutrition Facts Ingredients 12 ounce dried campanelle or penne pasta 1 17 ounce package 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 tablespoon butter 3 tablespoon all-purpose flour 2 tablespoon tomato paste 1 14 ounce can beef broth 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika or Spanish paprika ¼ teaspoon salt ¼ teaspoon ground black pepper 1 8 ounce carton sour cream 1 tablespoon prepared horseradish 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill Fresh dill sprigs (optional) Directions Preheat oven to 350 degrees F. Cook pasta according to package 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 to 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 the sour cream. Stir shredded meat and mushroom mixture into cooked pasta. Transfer mixture to an ungreased 3-quart casserole. Bake, covered, 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 mixture. If desired, garnish with dill sprigs. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 485 Calories 18g Fat 56g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 485 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 72mg 24% Sodium 770mg 33% Total Carbohydrate 56g 20% Total Sugars 8g Protein 26g Vitamin C 4.7mg 24% Calcium 80.8mg 6% Iron 4.3mg 24% Potassium 596mg 13% Folate, total 165.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.