Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
br>Then place your chopped leftover roast scattered on the Doritos.
Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
Turn down to low and serve when you're ready to eat.
Serve over egg noodles, rice, or mashed potatoes. Enjoy!
Cut leftover roast in bite-size pieces.
Mix with the three cans of soup and mushrooms.
Cook noodles according to package directions and add to beef and soup mix.
Add beef broth if beef and noodle mixture seems a little dry.
Bake at 350\u00b0 for 45 minutes.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter. Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
tep if you are using leftover beef).
Chop the stems
Cut leftover roast into bite sizes.
Place on top of stove in a large pan.
Add leftover gravy and other ingredients.
Bring to a boil, then turn burner to simmer and continue cooking for about 1 hour.
Serve hot!
Cook noodles as directed.
Mix noodles, roast and soup, add pepper as desired.
Pour into casserole and bake for 20 minutes at 350\u00b0.
Saute onion, green pepper and celery in oil.
Add roast and gravy if any.
Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube.
Add 2 to 4 cups water.
Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.
In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.
Put the your leftover roast in a meat grinder or food processor, grind until into small pieces.
Put meat in a bowl and mix in all ingredients.
Spread on bread & serve.
Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
Serve hot.
Mix gravy as directed on package.
Pour into Pyrex dish.
Slice roast and put into gravy mix.
Layer alternately with onion and potatoes.
Cover with grated cheese.
Cover with foil and bake in 300\u00b0 oven for 1 hour.
Place roast in dutch oven.
Mix soup mix with one cup of
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.
nd add your Campbell's soup. Continue cutting veggies and adding
Preheat the oven to 400\u00b0F. Lightly grease 2 large baking pans.
Place flatbreads on prepared pans. Spread with pizza sauce. Top with onion, leftover meat, bocconcini, pumpkin and mozzarella.
Bake 15-20 mins, or until golden and crisp. Top with arugula and cut into slices to serve.
In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350\u00b0 for 15 to 20 minutes.
Mix roast, vegetables and liquid in a casserole.
Top with biscuits.
Bake at 350\u00b0 until biscuits are golden brown.
owl. Rub seasoning into the roast on both sides. Heat oil