Roast Beef Swiss Cheese Fettuccine Casserole Recipes

LEFTOVER ROAST BEEF CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Lightly grease a 1 1/2-quart to 2-quart casserole dish or spray it with nonstick cooking spray.
• In a medium saucepan, cover the pearl onions and peas and carrots with water. Bring to a boil. Reduce the heat to low and simmer until the vegetables are mostly tender, about 3 minutes.
• Drain the vegetables thoroughly and transfer them to a large bowl. Add the roast beef and gravy to the bowl of vegetables. Mix well.
• Transfer the beef-vegetable mixture to the prepared casserole dish, spreading it out evenly. Top with shredded cheddar cheese.
• Bake until the filling is bubbling and the cheese has melted, about 20 minutes.

ROAST BEEF PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

LEFTOVER POT ROAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
• Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
• Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

ROAST BEEF, SWISS CHEESE & FETTUCCINE CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine the first 8 ingredients, mix well. Place mixture in a lightly buttered 13 x 9 baking dish. Sprinkle seasoned croutons on top.
• Bake approx 20 minutes or until browned - ovens vary.

BEEF, MACARONI AND TOMATO CASSEROLE

Steps:

• Cook noodles until al dente, 8-10 minutes, and drain.
• Preheat oven to 350°F.
• Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
• Drain any fat.
• Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
• Mix beef mixture with cooked macaroni and place in a 9x13-inch casserole dish or lasagna pan.
• Top casserole with mozzarella and Parmesan cheeses.
• Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.

LEFTOVER ROAST BEEF CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package in large saucepan. Stir in meat, pigeon peas and recaíto.
• Spoon into 13x9-inch dish sprayed with cooking spray. Top with cheese.
• Bake 15 to 20 min. or until casserole is heated through and cheese is melted.