Roast Beef Casserole Recipes Easy

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.

BEEF AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

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.

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).

ROAST BEEF CASSEROLE RECIPE - (3.8/5)

Steps:

• Combine ingredients and place in 8 x 8 casserole dish. Bake at 350 for 30-45 minutes, until hot and bubbly. Serves 4.

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.

BEEF & VEGETABLE CASSEROLE

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.

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

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.

EASY BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.