REMIX-CHEESY BEEFY BAKED CASSEROLE

REMIX-CHEESY BEEFY BAKED CASSEROLE image

Provided by Rose Mary Mogan

Time 1h20m

Number Of Ingredients 12

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4-5 c cooked roast beef, strips or chunks as desired
2 can(s) cream of chicken soup, undiluted
2 can(s) whole new potatoes, drained
1 can(s) green beans, drained
1 can(s) diced tomatoes, undrained
2 large yellow onions, sliced as desired
8 mini sweet peppers, or 1 large cut into pcs.
2 tsp chili powder
1 Tbsp cumin
1 1/2 c shredded cheddar cheese, or cheese of choice
2 Tbsp olive or canola oil
2 tsp chopped chive or parsley as garnish

Steps:

1. Preheat oven to 350 degrees F. Spray a 9 X12 size casserole dish with cooking spray and set aside till needed.
2. These are most of the ingredients you will need to make the casserole.
3. Cut up the left over roast beef into strips chunks or bite size pieces as desired, you can also add any left over veggies from the roast as well if desired.
4. Add the olive or canola oil to a large skillet, then sauté the onions and peppers about 5 minutes before adding in the meat.
5. Stir until heated through, season with the cumin and chili or spices of your choice, stir until blended together and heated through.
6. Add in the boiled potatoes, green Beans and diced tomatoes. Stir till heated. I chose to cut the larger potatoes in halves before adding to the casserole dish, but use your own discretion.
7. Pour meat mixture into prepared casserole dish, then top with both cans of the undiluted cream of chicken soup, and top with the shredded cheddar cheese.
8. Place in preheated 350 degree oven and bake for 45 minutes or until hot and bubbly and heated through.
9. Remove from oven and top with chopped chive or parsley just before serving. Enjoy.