More Great Recipes: Beef | Casserole | Main Dish

Beef & Veggie Casserole

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Member since 2007
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Serves | Prep Time | Cook Time 80 - 85

Why I Love This Recipe

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

Ingredients You'll Need

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.

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