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Leftover Roast Beef and Scalloped Potato Bake

Leftover Roast Beef and Scalloped Potato Bake
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.

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