This hearty casserole dish makes a great cold weather meal.
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2 tablespoons Land O Lakes® Butter
3 medium (3 cups) potatoes, peeled, cut into wedges
2 medium (1 cup) carrots, cut into 1/4-inch slices
1 rib (12 cup) celery, sliced
1 small (12 cup) onion, coarsely chopped
12 teaspoon finely chopped fresh garlic
2 cups leftover cooked roast beef, cut into 3/4-inch cubes
12 cup water
14 cup ketchup
14 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
12 teaspoon instant beef bouillon
12 teaspoon pepper
1 cup shredded Cheddar cheese
STEP 1
Heat oven to 375°F.
STEP 2
Melt butter in 12-inch skillet until sizzling; add potatoes, carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are softened. Add all remaining ingredients except cheese; stir to combine. Spoon mixture into ungreased 2-quart casserole; cover.
STEP 3
Bake 30-40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand 2-3 minutes or until cheese begins to melt.
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.
