More Great Recipes: Beef | Casserole | Main Dish

Beef & Veggie Casserole


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Member since 2007

Serves | Prep Time | Cook Time 80 - 85

Ingredients

1 Loaf Rhodes™ Bread or 12 Rhodes™ 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


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.


Pairs Well With


Notes

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

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