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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - November 13, 2009

Beef and Veggie Casserole

Serves: 6



  Download this recipe.

1 loaf or 12 Rhodes Dinner Rolls, baked according to package directions and cut into cubes
1 (14-ounce) package seasoned frozen mixed vegetables, thawed
1 pound cooked roast beef, cut into strips
2 1/2 cups grated monterey Jack cheese
6 large eggs
2 cups milk
2 tablespoons dijon style mustard
1 teaspoon garlic salt
1 teaspoon pepper


Place 1/2 of the bread or roll cubes in the bottom of a sprayed 9 x 13-inch baking dish. Top with half of the vegetables, half of the roast beef and half of the cheese. Repeat layers. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Carefully pour over the top, coating all ingredients. Cover and refrigerate overnight or 8 hours. Remove from refrigerator 30 minutes before baking. Bake, covered, at 325F for 60 minutes. Uncover and bake an additional 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


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