Roast Beef Casserole
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Today, I’m sharing a comforting roast beef casserole from my mother-in-law’s recipe collection. It’s one of those simple, no-fuss meals that’s perfect for using up leftover roast beef. At first glance, the combination of ingredients might sound a little unusual, but trust me—once it all comes together, it’s creamy, hearty, and completely satisfying.
The base of this casserole starts with tender leftover roast beef mixed with cooked egg noodles and a can of cream of chicken soup. I also add a little water to get the soup to coat the noodles. The soup creates a creamy sauce that brings everything together and keeps the casserole nice and moist. You can stir in some diced green pepper for a little extra flavor and color, but I usually leave them out since my family prefers them without. It’s one of those flexible recipes you can easily adjust to fit your crew.
Once everything is well combined, spread the mixture evenly into a greased baking dish. Sprinkle a generous layer of shredded cheese over the top to add that melty, golden finish. Bake at 350 degrees for about 30 minutes, just until everything is heated through and the cheese is bubbly. It’s a simple way to turn leftovers into a warm and comforting family dinner.
Ingredients for Roast Beef Casserole
- LEFTOVER ROAST BEEF
- CHEDDAR CHEESE
- CAN CREAM OF CHICKEN SOUP
- EGG NOODLES
- GREEN PEPPER (I DON’T USE THIS)
Instructions for Roast Beef Casserole
In a large mixing bowl, combine the cooked egg noodles, chopped leftover roast beef, cream of chicken soup, and any additional ingredients you’re using, such as diced green onions. Stir everything together until the noodles and beef are evenly coated in the creamy sauce.
Lightly grease an 8 x 8-inch casserole dish, then spread the mixture evenly into the dish. If your recipe includes shredded cheese, sprinkle it generously over the top for a melty, golden finish.
Place the casserole in a preheated 350-degree oven and bake for 30 to 45 minutes. You’ll know it’s ready when the casserole is heated through, and the top is bubbly and lightly golden around the edges. Let it rest for a few minutes before serving. This comforting casserole serves about 4 people.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While egg noodles work great, you can substitute rotini, penne, or even macaroni. Just make sure the pasta is cooked before mixing it into the casserole.
What if I don’t have cream of chicken soup?
You can substitute cream of mushroom or cream of celery soup. Both work well and keep the casserole creamy and comforting.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5–10 extra minutes to the baking time if it’s going into the oven cold.
Can I freeze this casserole?
Yes. Assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
How do I know when it’s done?
The casserole should be hot and bubbly around the edges and heated through in the center. If you’re unsure, insert a knife into the middle — it should come out hot.
Can I add vegetables?
Definitely! Peas, corn, or sautéed mushrooms make great additions. It’s an easy way to stretch leftovers and add more flavor.
Tips & Tricks for the Best Roast Beef Casserole
- Don’t overcook the pasta. Cook it just to al dente since it will continue baking in the oven.
- Chop the roast beef into small pieces. This helps it distribute evenly throughout the casserole.
- Add a little extra moisture if needed. If your roast beef is on the dry side, stir in a few tablespoons of water or milk.
- Let it rest before serving. Giving it 5–10 minutes to sit helps everything set up nicely.
- Top with extra cheese. A generous layer of shredded cheese makes the casserole extra comforting.
- Use this as a “clean out the fridge” meal. It’s very forgiving and works well with leftover veggies or different cheeses.
For more recipes like this, try:
- Slow Cooker Hot Roast Beef Sandwiches
- Roast Beef Po’Boy Sandwiches
- Crock Pot Roast Beef and Veggies
- Mississippi Roast
Roast Beef Casserole
Real Mom Kitchen
Equipment
Ingredients
- 1-2 cups leftover roast beef cut up
- ¼ lb cheese cubed (I just use shredded and put it on top of the casserole)
- 10 ¾ oz can condensed cream of chicken soup
- 2 cups dry noodles cooked
- green pepper diced, optional ( I don't use this but I think green onion would also be good in it's place)
Instructions
- Combine ingredients and place in 8 x 8 casserole dish. Bake at 350 for 30-45 minutes, until hot and bubbly. Serves 4.
