Savory Beef-Vegetable Casserole Recipe
Ingredients
| Onions | 2 | |
| Bacon drippings | 2 Tablespoon | |
| Peeled tomatoes | 4 | |
| Celery stalks | 2 | |
| Baby carrots | 4 | |
| Monosodium glutamate | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ketchup | 2 Tablespoon | |
| Bay leaf | 1 | |
| Diced leftover pot roast | 2 Cup (32 tbs) | |
| Leftover gravy | 1⁄2 Cup (8 tbs) | |
| Cooked seasoned diced potatoes | 3 Cup (48 tbs) | |
| Grated cheddar cheese | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 421 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 10.1 g50.6%
Trans Fat 0 g
Cholesterol 67.9 mg22.6%
Sodium 636.6 mg26.5%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.8 g23.3%
Sugars 5.6 g
Protein 22 g44.3%
Vitamin A 31.2% Vitamin C 26.8%
Calcium 18% Iron 49.3%
*Based on a 2000 Calorie diet
Directions
Add tomatoes, celery and carrots.
Turn heat low, and cover.
Let mixture simmer about 5 minutes.
Stir in next 6 ingredients, and heat thoroughly.
If necessary, pour in a little water; amount will depend on thickness of gravy, but avoid making mixture too liquid.
Taste for seasoning, and remove bay leaf.
Scrape mixture into greased 1 1/2-quart casserole or deep oblong baking dish.
Spread potatoes over top, and press down lightly.
Sprinkle with cheese, and bake at 350°F. 35â€â€40 minutes or until potatoes brown and meat mixture is bubbly.
Note: Condensed canned mushroom, chicken, vegetable or meat soup may be used instead of gravy.
Chef
