Leftover Roast Beef Casserole

Leftover Roast Beef Casserole Recipe

The Spruce 

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
374 Calories
16g Fat
43g Carbs
15g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 374
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 42mg 14%
Sodium 2423mg 105%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 19%
Protein 15g
Calcium 313mg 24%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This leftover roast beef casserole is a great way to enjoy leftover roast beef. It's 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.

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Ingredients

  • 1 (10-ounce) package peas and carrots (frozen, about 1 1/2 cups)
  • 1 cup pearl onions (frozen)
  • 2 cups diced leftover roast beef (cooked, 1/4-inch to 1/2-inch dice)
  • 1 cup beef gravy (homemade or canned or made from dry mix)
  • 1/2 cup shredded sharp cheddar cheese

Steps to Make It

  1. Gather the ingredients.

    Leftover roast beef casserole recipe ingredients
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  2. Preheat the oven to 350 F. Lightly grease a 1 1/2-quart to 2-quart casserole dish or spray it with nonstick cooking spray.

    A blue casserole dish on a table
    The Spruce
  3. Put the peas and carrots and frozen pearl onions in a medium saucepan, cover with water, and bring to a boil.

    Place vegetables in a pot with water
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  4. Reduce the heat and simmer for about 5 minutes or until the vegetables are tender.

    Cook vegetables until tender
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  5. Drain thoroughly and transfer the vegetables to a large bowl.

    Drain vegetables and let cool
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  6. Combine the roast beef with the gravy and then add it to the bowl with the onions and vegetables. Mix well.

    Mix vegetables with leftover beef
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  7. Transfer the beef and vegetable mixture to the prepared casserole and top with shredded cheddar cheese.

    Sprinkle the casserole with cheese
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  8. Bake in the preheated oven for 25 to 35 minutes, or until the filling is bubbling and the cheese has melted.

    Bake casserole until cheese is melted and golden
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  9. Serve and enjoy.

    Serving leftover roast beef casserole
    The Spruce

Tips

  • There are many ways to use leftover roast beef. 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.
  • If you don't have a gravy mix or canned gravy, make a quick and easy beef gravy. Melt 3 tablespoons of butter in a saucepan over medium heat. Add 3 tablespoons of flour and cook for 2 to 3 minutes, stirring constantly. Add 1 1/2 cups of beef stock and salt and pepper to taste. Cook until thickened, stirring constantly. For a darker gravy, add about 1/2 teaspoon of gravy browning sauce.

Recipe Variations

  • Cottage Pie: If you have mashed potatoes—leftover or purchased—warm them up and spread over the beef and vegetable mixture. Top the potato layer with the cheese and bake as directed or until the potatoes are lightly browned.
  • Even if you don't have leftover roast beef, you can still make this easy dish. 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. Use beef or pork gravy with the diced meat.
  • The vegetables are versatile 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.