Leftover Roast Beef Casserole
This leftover roast beef casserole is not only quick and easy to make, but it's also delicious and kid-friendly!
- 2-3 tbsp olive oil (just enough to cover the bottom of a large pan)
- 1 onion, diced
- 1 tbsp fresh rosemary, minced
- 2 carrots, diced
- 2 potatoes, diced
- 2 cups frozen peas
- 2 cups roast beef, diced
- 1 cup gravy
- 3 cups cheddar cheese, grated and divided
- salt and pepper to taste
Preheat the oven to 350 degrees F.
Sauté the onion with the olive oil and rosemary for about 3-5 minutes.
Add the rest of the vegetables and saute for another 5-10 minutes.
Cover and simmer for another 15-20 minutes until vegetables are tender, but not fully cooked.
Remove from heat.
Add gravy, half the cheese and salt and pepper to taste. Stir to combine.
Transfer to a greased casserole dish and cover with the remaining cheese.
Bake, uncovered, for 20-30 minutes.