remix-cheesy beefy baked casserole

Name: REMIX-CHEESY BEEFY BAKED CASSEROLE
Prep time: 25 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 4-5 cup(s) cooked roast beef, strips or chunks as desired; 2 can(s) cream of chicken soup, undiluted; 2 can(s) whole new potatoes, drained; 1 can(s) green beans, drained; 1 can(s) diced tomatoes, undrained; 2 large yellow onions, sliced as desired; 8 - mini sweet peppers, or 1 large cut into pcs.; 2 teaspoon(s) chili powder; 1 tablespoon(s) cumin; 1 1/2 cup(s) shredded cheddar cheese, or cheese of choice; 2 tablespoon(s) olive or canola oil; 2 teaspoon(s) chopped chive or parsley as garnish

54 Pinches 9 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 11, 2015

I created this remix meal idea from ingredients I had on hand, using Black Angus Beef from a Roast Beef Dinner. I really wanted to make my Faux Phylly Cheese Steak Sandwich, but needed other ingredients from the store. So I opted to make something with what I had on hand. This dish was so tasty and good, my husband devoured several plates of it. The spices that were added created a great flavor, and adding the cheddar cheese on top of the creamed soup, created an amazing and tasty dish when combined with the other vegetables. We both loved it. I am sure you could use Chicken or pork too.

Rate

prep time 25 Min

cook time 55 Min

method Bake

yield 6 or more depending on portion size

Ingredients

4-5 cups cooked roast beef, strips or chunks as desired
2 cans cream of chicken soup, undiluted
2 cans whole new potatoes, drained
1 can green beans, drained
1 can diced tomatoes, undrained
2 large yellow onions, sliced as desired
8 - mini sweet peppers, or 1 large cut into pcs.
2 teaspoons chili powder
1 tablespoon cumin
1 1/2 cups shredded cheddar cheese, or cheese of choice
2 tablespoons olive or canola oil
2 teaspoons chopped chive or parsley as garnish

How To Make remix-cheesy beefy baked casserole

Step 1

Preheat oven to 350 degrees F. Spray a 9 X12 size casserole dish with cooking spray and set aside till needed.

Step 2

These are most of the ingredients you will need to make the casserole.
Step 3

Cut up the left over roast beef into strips chunks or bite size pieces as desired, you can also add any left over veggies from the roast as well if desired.
Step 4

Add the olive or canola oil to a large skillet, then sauté the onions and peppers about 5 minutes before adding in the meat.
Step 5

Stir until heated through, season with the cumin and chili or spices of your choice, stir until blended together and heated through.
Step 6

Add in the boiled potatoes, green Beans and diced tomatoes. Stir till heated. I chose to cut the larger potatoes in halves before adding to the casserole dish, but use your own discretion.
Step 7

Pour meat mixture into prepared casserole dish, then top with both cans of the undiluted cream of chicken soup, and top with the shredded cheddar cheese.
Step 8

Place in preheated 350 degree oven and bake for 45 minutes or until hot and bubbly and heated through.
Step 9

Remove from oven and top with chopped chive or parsley just before serving. Enjoy.
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