Beef Stroganoff Casserole
Use the leftover beef roast, broth, and sweet onion to make this baked beef stroganoff casserole, which is then garnished with dill and horseradish sour cream.
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.