Leftover Roast Beef Casserole Food

LEFTOVER ROAST BEEF CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package in large saucepan. Stir in meat, pigeon peas and recaíto.
• Spoon into 13x9-inch dish sprayed with cooking spray. Top with cheese.
• Bake 15 to 20 min. or until casserole is heated through and cheese is melted.

LEFTOVER ROAST BEEF CASSEROLE

Steps:

• In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
• melt the butter. Add the bread crumbs to the butter and mix together.
• Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
• Bake in 350 degree oven for 25-30 minutes.

LEFTOVER POT ROAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
• Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
• Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

LEFTOVER ROAST BEEF CASSEROLE

Steps:

• In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350° for 15 to 20 minutes.

LEFTOVER ROAST BEEF CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Lightly grease a 1 1/2-quart to 2-quart casserole dish or spray it with nonstick cooking spray.
• In a medium saucepan, cover the pearl onions and peas and carrots with water. Bring to a boil. Reduce the heat to low and simmer until the vegetables are mostly tender, about 3 minutes.
• Drain the vegetables thoroughly and transfer them to a large bowl. Add the roast beef and gravy to the bowl of vegetables. Mix well.
• Transfer the beef-vegetable mixture to the prepared casserole dish, spreading it out evenly. Top with shredded cheddar cheese.
• Bake until the filling is bubbling and the cheese has melted, about 20 minutes.

LOADED POT ROAST CASSEROLE

Steps:

• 1. Cook noodles according to package directions;drain and set aside.
• 2. Add leftover beef pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.Stir in teriyaki sauce and italian seasoning.
• 3. Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x 9-inch baking dish.Sprinkle with half of parmesan cheese.Top evenly with beef mixture and remaining parmesan cheese.
• 4. Bake at 350 degrees for 30 minutes or until bubbly and golden.

LEFTOVER ROAST BEEF CASSEROLE

Steps:

• 1. in a casserole dish, put a layer of potatoes, a layer of roast beef, then layer of cheese, layering until you end up with the cheese on top.
• 2. mix mushrooms, and mushroom soup and pour over the top. bake for 15-20 minutes at 350.

BEEF VEGGIE CASSEROLE

Steps:

• In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.

POT ROAST CASSEROLE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
• In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
• Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).