BJ Brinker’s Home Cooking: Roast Beef Casserole

 Great way to use leftover roast beef.

ROAST BEEF CASSEROLE 

(serves 6)

Ingredients:

*1 tablespoon butter

*3 cups cooked roast beef, shredded or cut into chunks

*1 red bell pepper, chopped small

*1 green bell pepper, chopped small

*1 large yellow onion, chopped small

*1 cup mushrooms, sliced thin

*2 (10.5 ounce) cans cream of bacon soup (or use cream of mushroom)

*1 (32 ounce) container beef stock (or use chicken stock)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1 teaspoon Worcestershire sauce

*1 (12 ounce) bag egg noodles 

Directions:

~Preheat oven to 350 degrees.

~Spray a 8×10 inch baking dish with cooking spray.

~Melt butter in a medium skillet over medium heat.

~Add 1 chopped green bell pepper, 1 chopped red bell pepper, 1 chopped yellow onion, and 1 cup sliced mushrooms.

~Cook until veggies are soft.

~In a large bowl or stock pot whisk 2 cans of cream of mushroom soup, 1 32 ounce container of beef stock, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Worcestershire sauce together until well incorporated.

~Add in cooked veggies and 3 cups shredded roast beef and mix well.

~Add in 12 ounce bad of egg noodles and mix well.

~Transfer into prepared baking dish.

~Cover with aluminum foil and bake for 35-45 minutes or until noodles are done.

~Remove from oven.

~Serve with a dollop of sour cream (optional).