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Beef & Veggie Casserole |
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Serves: 6 Print this RecipeServing: 1/6 casserole 1 loaf Rhodes Bread Dough 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 325°F 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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