Leftover Roast Beef Casserole
Transform your mealtime leftovers into a comforting classic with this Leftover Roast Beef Casserole, perfect for busy weeknights or a hearty family dinner. This recipe turns tender roast beef, creamy sour cream sauce, and savory beef broth into a satisfying dish that’s packed with flavor. Layered with egg noodles, mixed vegetables, melty cheddar cheese, and a golden breadcrumb topping, it’s the ultimate one-dish wonder. Ready in just under an hour, this easy casserole is an ideal solution for repurposing leftovers while keeping the whole family coming back for seconds. Don’t let that roast go to waste—whip up this comforting meal for a warm slice of homemade goodness!
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Recipe Information
Ingredients
- 2 cups leftover roast beef
- 3 cups egg noodles (uncooked)
- 2 tablespoons butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth
- 1 cup sour cream
- 2 cups frozen mixed vegetables (thawed)
- 1.5 cups shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 additional minute.
Sprinkle the flour over the cooked onion and garlic. Stir well and cook for 1-2 minutes to make a roux.
Gradually whisk in the beef broth, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
Lower the heat and stir in the sour cream, salt, and black pepper. Mix well until smooth.
Add the chopped leftover roast beef, thawed mixed vegetables, and cooked egg noodles to the skillet. Toss everything until evenly coated in the creamy sauce.
Pour the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
In a small bowl, combine the breadcrumbs and olive oil. Stir to coat the breadcrumbs, then sprinkle them evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Serve warm and enjoy this comforting meal with a side salad or crusty bread, if desired.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.4 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
