Savory Beef-Vegetable Casserole
|Bacon drippings||2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|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 2Ã¢â‚¬â€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 350Ã‚Â°F. 35Ã¢â‚¬â€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.
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