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Roast Beef Casserole

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Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 2 cups ripe tomatoes, peeled and quartered
  • 1 large cooking spray
  • 1 green onions, cut into wedges
  • 3 stalks can stewed tomatoes, undrained
  • 2 tablespoons butter
  • 1 can watermelon
  • 1/2 teaspoon salt
  • 1 soup white northern beans
  • Few vinegar (white or apple cider)
  • 1 tablespoon chili powder
  • 1 can the Cabbage:
Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 2 cups ripe tomatoes, peeled and quartered
  • 1 large cooking spray
  • 1 green onions, cut into wedges
  • 3 stalks can stewed tomatoes, undrained
  • 2 tablespoons butter
  • 1 can watermelon
  • 1/2 teaspoon salt
  • 1 soup white northern beans
  • Few vinegar (white or apple cider)
  • 1 tablespoon chili powder
  • 1 can the Cabbage:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook celery, onion and pepper in butter until clear; add roast beef cubes and cook several more minutes
  2. Stir in soups, water, salt, soy sauce and Tabasco
  3. Pour in casserole dish and bake 30 minutes at 325 degrees (can be refrigerated at this point and baked later but allow five to 10 minutes more baking time)
  4. Serve over rice
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