Refrigerated potatoes and cooked roast beef make this casserole a quick-to-fix recipe.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 2 |
|
medium (1 cup) carrots, cut into 1/4-inch slices |
| 1 |
|
rib (1/2 cup) celery, sliced |
| 1 |
|
medium (1/2 cup) onion, coarsely chopped |
| 1/2 |
|
teaspoon finely chopped fresh garlic |
| 1 |
|
(20-ounce) package refrigerated new potato wedges |
| 1 |
|
(17-ounce) package (2 cups) cooked roast beef au jus, cut into 3/4-inch cubes* |
| 1/4 |
|
cup ketchup |
| 2 |
|
tablespoons Worcestershire sauce |
| 1/4 to 1/2 |
|
teaspoon dried thyme leaves |
| 1/2 |
|
teaspoon pepper |
| 1/4 |
|
cup chopped fresh parsley |
| 4 |
|
ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded |
Heat oven to 375°F. Melt butter in 10-inch skillet until sizzling; add carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened (6 to 8 minutes). Add all remaining ingredients except
cheese; stir to combine. Spoon mixture into ungreased 1 1/2-quart casserole; cover.
Bake for 30 to 40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand until cheese begins to melt (2 to 3 minutes).
*Substitute 10 ounces (2 cups) cooked roast beef, cubed 3/4-inch. Add 1/2 cup water and 1/2 teaspoon instant beef bouillon granules.
Recipe Tip
To chop parsley easily, remove leaves and discard stems after rinsing and drying parsley. Place leaves into liquid measuring cup. Snip with scissors until cut into small pieces.
