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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 15 g, Cholesterol 74 mg, Fiber 3 g, Protein 29 g, SaturatedFat 5 g, Sodium 1428 mg, Sugar 5 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
COMFORTING BEEF CASSEROLE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
- Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
- When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.
ROAST BEEF CASSEROLE RECIPE - (3.8/5)
Provided by rrxing
Number Of Ingredients 5
Steps:
- Combine ingredients and place in 8 x 8 casserole dish. Bake at 350 for 30-45 minutes, until hot and bubbly. Serves 4.
POT ROAST CASSEROLE
Whether you're starting from scratch or with a fridge full of pot roast leftovers, this casserole is easy to put together for a comforting meal. Made with a clever shortcut using Betty Crocker™ scalloped potatoes, this dish brings together all the savory flavors of pot roast in each hearty bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 8
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).
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize About 1 Cup, Sodium 870 mg, Sugar 4 g, TransFat 0 g
LEFTOVER ROAST BEEF CASSEROLE
Make and share this Leftover Roast Beef Casserole recipe from Food.com.
Provided by Chef Carole in Sout
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292.4, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.2, Sodium 497.4, Carbohydrate 24.6, Fiber 0.9, Sugar 1, Protein 10.8
LEFTOVER ROAST BEEF CASSEROLE
Make and share this Leftover Roast Beef Casserole recipe from Food.com.
Provided by Timothy H.
Categories Roast Beef
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 966.9, Fat 92.5, SaturatedFat 35.8, Cholesterol 168.7, Sodium 633.9, Carbohydrate 20.2, Fiber 1.7, Sugar 2.2, Protein 14.3
BEST EVER BEEF AND POTATOES CASSEROLE
This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.
Provided by Sarah
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
- Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
- Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
- Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
- Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
- Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
- Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g
LEFTOVER ROAST BEEF CASSEROLE
Feel good about putting leftovers back on the dinner table with this Leftover Roast Beef Casserole. Easy and cheesy, Leftover Roast Beef Casserole is made with shredded roast beef and mac & cheese.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 7 g, TransFat 3.5 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 55 g, Fiber 5 g, Sugar 8 g, Protein 25 g
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
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