Recipe

Beef And Potato Casserole Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Refrigerated potatoes and cooked roast beef make this casserole a quick-to-fix recipe. Prep:20m Cook:30m Servings:4	Mountainmam
	new potato wedges roast beef aujus celery carrots cheddar cheese

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Ingredients

2 tablespoons butter

2 medium (1 cup) carrots, cut into 1/4-inch slices

1 rib (1/2 cup) celery, sliced

1 medium (1/2 cup) onion, coarsely chopped

1/2 teaspoon finely chopped fresh garlic

1 (20-ounce) package refrigerated new potato wedges

1 (17-ounce) package (2 cups) cooked roast beef au jus, cut into 3/4-inch cubes*

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/4 to 1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1/4 cup chopped fresh parsley

4 ounces (1 cup) cheddar cheese, shredded

Directions

Heat oven to 375°F. Melt butter in 10-inch skillet until sizzling; add carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened (6 to 8 minutes). Add all remaining ingredients except cheese; stir to combine. Spoon mixture into ungreased 1 1/2-quart casserole; cover.

Bake for 30 to 40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand until cheese begins to melt (2 to 3 minutes).

*Substitute 10 ounces (2 cups) cooked roast beef, cubed 3/4-inch. Add 1/2 cup water and 1/2 teaspoon instant beef bouillon granules.

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