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.