Prep Time
15 min
Cook Time
25 min
Yields
4 servings
Leftovers from these two dishes are commonly in the fridge at the same time. Here’s a way to bring them together in one tasty casserole.
Courtesy of Jennifer Low.
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ingredients
2
tsp vegetable oil
½
onion, peeled, finely diced
1
cup cold gravy (chilled leftover gravy or canned gravy at room temperature)
3
cup leftover roast beef, cut in bite-sized pieces
½
cup frozen corn kernels OR peas
2
cup leftover scalloped potatoes
1
cup grated Cheddar cheese
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directions
Step 1
Preheat oven to 400 F.
Step 2
In large pot, on stove, heat vegetable oil to medium-low and cook onion until softened.
Step 3
Add cold gravy. Stir to liquefy and bring to simmer.
Step 4
Add roast beef and frozen vegetables. Bring to simmer.
Step 5
Pour into 2-quart casserole dish (deeper dish is preferred).
Step 6
Spread leftover scalloped potatoes in even layer on top.
Step 7
Sprinkle with grated cheese.
Step 8
Bake on middle rack of oven 25 minutes, until bubbly at edges.