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Savory Beef-Vegetable Casserole

Canadian.kitchen's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Interest: 
Quick
Servings: 
6

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