|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are lots of recipes for leftover roast beef, and many ways to use it. Make a cottage pie, use it in sandwiches, heat it in your favorite stroganoff sauce, or slice the beef into strips and add it to a tossed salad. Or turn it into a whole new dinner and make this leftover roast beef casserole instead.
This casserole is simply a mixture of cooked roast beef, gravy, and vegetables. A cheese topping completes the layers. It's a great spur-of-the-moment dish to fix and serve with boiled or mashed potatoes. It's excellent over rice or noodles as well.
For this recipe, you can either use canned or prepared beef gravy, or make your own from scratch using a roux; don't worry if you don't have the pan drippings from the roast, as you don't need them.
Click Play to See This Leftover Roast Beef Casserole Recipe Come Together
Gather the ingredients.
Heat the oven 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 frozen peas, carrots, and pearl onions with water. Bring to a boil.
Reduce the heat and simmer for about 5 minutes or until the vegetables are tender.
Drain the vegetables thoroughly and transfer them to a large bowl.
Combine the roast beef with the gravy and then add it to the bowl with the vegetables. Mix well.
Transfer the beef and vegetable mixture to the prepared casserole, spreading it out evenly, and top with shredded cheddar cheese.
Bake in the preheated oven for 25 to 35 minutes, or until the filling is bubbling and the cheese has melted.
Serve and enjoy.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- If you don't have leftover roast beef, use thick-sliced deli roast beef or diced raw meat. Stir-fry the raw beef before combining it with the gravy.
- Swap the leftover roast beef for browned ground beef in the recipe.
- Diced leftover lamb or roast pork are some other excellent alternatives, along with beef or pork gravy.
- The vegetables are interchangeable as well. You can use frozen mixed vegetables, peas, green beans, or diced carrots. If you don't have pearl onions, use 1 medium onion, halved and sliced.
How to Store and Freeze Leftover Beef Casserole
Leftover casserole will keep in the fridge for 3 to 4 days in an airtight container. Reheat in the microwave or a low oven until completely hot.
For longer storage in the freezer, the casserole should keep for up to 3 months if frozen in an airtight container or zip-close plastic bag.