Real Recipes From Real Home Cooks ®

remix-cheesy beefy baked casserole

Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

yield 6 or more depending on portion size
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For remix-cheesy beefy baked casserole

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

How To Make remix-cheesy beefy baked casserole

  • 1
    Preheat oven to 350 degrees F. Spray a 9 X12 size casserole dish with cooking spray and set aside till needed.
  • 2
    These are most of the ingredients you will need to make the casserole.
  • 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.
  • 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.
  • 5
    Stir until heated through, season with the cumin and chili or spices of your choice, stir until blended together and heated through.
  • 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.
  • 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.
  • 8
    Place in preheated 350 degree oven and bake for 45 minutes or until hot and bubbly and heated through.
  • 9
    Remove from oven and top with chopped chive or parsley just before serving. Enjoy.