Beef And Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Refrigerated potatoes and cooked roast beef make this casserole a quick-to-fix recipe. Ingredients:
2 tablespoons butter |
2 medium (1 cup) carrots, cut into 1/4-inch slices |
1 rib (1/2 cup) celery, sliced |
1 medium (1/2 cup) onion, coarsely chopped |
1/2 teaspoon finely chopped fresh garlic |
1 (20-ounce) package refrigerated new potato wedges |
1 (17-ounce) package (2 cups) cooked roast beef au jus, cut into 3/4-inch cubes |
1/4 cup ketchup |
2 tablespoons worcestershire sauce |
1/4 to 1/2 teaspoon dried thyme leaves |
1/2 teaspoon pepper |
1/4 cup chopped fresh parsley |
4 ounces (1 cup) cheddar cheese, shredded |
Directions:
1. Heat oven to 375°F. Melt butter in 10-inch skillet until sizzling; add carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened (6 to 8 minutes). Add all remaining ingredients except cheese; stir to combine. Spoon mixture into ungreased 1 1/2-quart casserole; cover.
2. Bake for 30 to 40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand until cheese begins to melt (2 to 3 minutes).
3. *Substitute 10 ounces (2 cups) cooked roast beef, cubed 3/4-inch. Add 1/2 cup water and 1/2 teaspoon instant beef bouillon granules.
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