Bake this hearty Beef & Veggie Casserole for a warm one-dish meal on a cold winter’s night.
Place 1/2 of the bread or roll cubes in the bottom of a sprayed 9x13-inch baking dish. Top with half of the vegetables, half of the roast beef and half of the cheese. Repeat layers.
In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Carefully pour over the top, coating all ingredients.
Cover and refrigerate overnight or 8 hours. Remove from refrigerator 30 minutes before baking.
Bake, covered, at 325°F for 60 minutes. Uncover and bake an additional 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.