You are here

Savory Beef-Vegetable Casserole

  Onions 2
  Bacon drippings 2 Tablespoon
  Peeled tomatoes 4
  Celery stalks 2
  Baby carrots 4
  Monosodium glutamate 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ketchup 2 Tablespoon
  Bay leaf 1
  Diced leftover pot roast 2 Cup (32 tbs)
  Leftover gravy 1⁄2 Cup (8 tbs)
  Cooked seasoned diced potatoes 3 Cup (48 tbs)
  Grated cheddar cheese 1⁄2 Cup (8 tbs)

Saute onions in drippings 2—3 minutes.
Add tomatoes, celery and carrots.
Turn heat low, and cover.
Let mixture simmer about 5 minutes.
Stir in next 6 ingredients, and heat thoroughly.
If necessary, pour in a little water; amount will depend on thickness of gravy, but avoid making mixture too liquid.
Taste for seasoning, and remove bay leaf.
Scrape mixture into greased 1 1/2-quart casserole or deep oblong baking dish.
Spread potatoes over top, and press down lightly.
Sprinkle with cheese, and bake at 350°F. 35—40 minutes or until potatoes brown and meat mixture is bubbly.
Note: Condensed canned mushroom, chicken, vegetable or meat soup may be used instead of gravy.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 203

% Daily Value*

Total Fat 23 g34.7%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 67.9 mg22.6%

Sodium 892.7 mg37.2%

Total Carbohydrates 32 g10.6%

Dietary Fiber 5.8 g23.3%

Sugars 5.6 g

Protein 22 g44.3%

Vitamin A 31.2% Vitamin C 26.8%

Calcium 18% Iron 49.3%

*Based on a 2000 Calorie diet

Savory Beef-Vegetable Casserole Recipe