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Beef and Veggie Casserole

Beef and Veggie Casserole
Beef and Veggie Casserole
4.3 / 5  (3 votes, 0 reviews )

Bake this hearty Beef & Veggie Casserole for a warm one-dish meal on a cold winter’s night.


Prep Time: 15 min (not including thaw time)
Bake Time: 80-85 min
Servings: 6
Skills: Intermediate


Ingredients

  1. 1 Loaf Rhodes Bread or 12 Rhodes Yeast Dinner Rolls, baked according to package directions and cut into cubes
    14 ounce package frozen seasoned vegetables, thawed
    1 pound cooked roast beef, cut into strips
    2 1/2 cups grated Monterey Jack cheese
    6 large eggs
    2 cups milk
    2 tablespoons Dijon mustard
    1 teaspoon garlic salt
    1 teaspoon pepper

Instructions

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.

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