Things You'll Need

Instructions

Beef and Pasta Casserole

1

Cook lasagna noodles until nearly done. Drain thoroughly.
2

Dice the leftover roast beef and measure. Dice vegetables in an equal quantity and steam them until about halfway done.
3

Layer noodles, roast beef and vegetables in a greased casserole dish. Pour a small amount of thick beef gravy to cover. Repeat the layers until the dish is nearly filled. Finish with a layer of noodles topped with gravy.
4

Bake at 300 F until the casserole's internal temperature reaches 160 F. Allow the casserole to rest about 15 minutes before serving.

Beefy Baked Tidbits

1

Shred leftover roast beef and measure. Grate medium cheddar cheese in an equal amount. Mix thoroughly and drain any excess moisture.
2

Prepare biscuit dough or use refrigerated biscuit dough. Roll the dough to ¼-inch thick. Cut into 3-inch circles.
3

Place half of the circles on greased baking sheets. Spread approximately two tablespoons of the beef and cheese mixture in the center of each. Leave a clear margin around the edge of the biscuit.
4

Moisten a fingertip in milk or water and dampen the edge of the circle. Place a second dough circle atop the first and gently press it to the lower one.
5

Bake according to biscuit recipe or package directions.

Beef and Parmesan Crescents

1

Mince leftover roast beef. Stir in grated parmesan cheese to taste. Drain any excess liquid.
2

Unroll refrigerated crescent roll dough and separate into triangles.
3

Spread approximately one tablespoon of the beef and cheese mixture up the center of each roll.
4

Start at the wide end of the triangle and roll the dough. Place the rolled crescents on a cookie sheet and bake according to the package directions.