BEEF & VEGGIE CASSEROLE

 

  • Cooking Time: 80 - 85
  • Servings:
  • Preparation Time:

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

Directions

  • 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.

Notes

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

Categories: Beef  Casserole  Main Dish 

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