Real Recipes From Real Home Cooks ®

prime rib casserole

★★★★★ 3
a recipe by
raymond spencer
st bernard, LA

For fans of prime rib, you will love this recipe to use up the leftovers.

Blue Ribbon Recipe

Made with prime rib, this is not your typical leftover casserole. It has a rich and decadent cheesy cream sauce that coats the hearty penne. Garlic adds robust flavor and the perfect contrast to the sweet carrots. A buttery topping holds in the big chunks of flavorful prime rib that have been mixed into the creamy pasta. After a holiday meal, this is the perfect way to use precious prime rib leftovers.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12
prep time 50 Min
cook time 25 Min
method Bake

Ingredients For prime rib casserole

  • 1 lb
    penne pasta
  • 6 slice
  • 1 c
    bread crumbs
  • 1/4 c
    butter, melted
  • 2 Tbsp
    chopped fresh parsley
  • 3 Tbsp
    olive oil
  • 6 clove
    garlic, finely chopped
  • 3 md
    carrots, finely chopped
  • 2 Tbsp
    all-purpose flour
  • 4 c
    heavy cream
  • 1 tsp
    chopped fresh thyme
  • 1 c
    shredded Monterey Jack cheese
  • 2 c
    shredded sharp cheddar cheese
  • 1/2 tsp
    black pepper
  • 3 c
    cooked leftover prime rib chunks

How To Make prime rib casserole

  • Oven set to preheat.
    Preheat oven to 350 degrees F.
  • Boiling penne pasta.
    Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne. Return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well.
  • Browning bacon.
    Place the bacon in a large, deep skillet. Cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer the bacon slices to a paper towel-lined plate. Reserve the remaining drippings in a small bowl.
  • Crumbled bacon in a bowl with bread crumbs, butter, and parsley.
    Crumble the bacon and add to another small bowl. Add in the bread crumbs, butter, and chopped parsley. Mix and set aside.
  • Heating carrots and garlic in oil.
    Wipe out the skillet, add the olive oil, and heat over medium heat. Stir in the garlic and carrots and saute about 5 minutes.
  • Stirring in bacon drippings and flour.
    Stir in the bacon drippings and flour. Cook while stirring about 1 minute.
  • Adding heavy cream and thyme.
    Whisk in the heavy cream and thyme. Continue to cook while stirring until reduced by 1/3.
  • Cheese and pepper added to the sauce.
    Add the cheeses and stir until melted. Season with pepper.
  • Stirring in leftover prime rib and penne.
    Stir in the prime rib chunks and cooked pasta.
  • Prime rib mixture added to a casserole dish, and bread crumb mixture sprinkled on top.
    Transfer the mixture to a 9x13-inch baking dish. Sprinkle with the bread crumb mixture.
  • Baking until bread crumbs are browned.
    Bake until the bread crumbs are browned and the sauce is bubbly, about 25 minutes.