| |

Roast Beef Casserole

Roast Beef Casserole | realmomkitchen.com
This post may contain affiliate links.

Today, I am sharing a roast beef casserole recipe that I got from my mother-in-law. It’s a great recipe to use up any leftover roast beef that you may have. Now the combination of ingredients may sound a little strange, but trust me it’s enjoyable.

The casserole is made by mixing leftover roast beef with some cooked egg noodles and a can of cream of chicken soup. You can mix in some diced green onion too. However, I never use it because my family does not like it.

The mixture is now spread into a baking dish and sprinkle with shredded cheese on top. All that remains to do is to bake it in the oven at 350 degrees for about 30 minutes. You just want to warm all the ingredients through.

Also, Martha Stewart is having a blog contest. Recently she did a show and featured several bloggers on it. Now she is have a contest to feature more bloggers on her blog. In order to enter you must provide a link on your blog to her and the contest info. You can find the link HERE.

Here is what you need to make the

Roast Beef Casserole

Roast Beef Casserole | realmomkitchen.com

Roast Beef Casserole

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe


  • Leftover roast beef cut up
  • ¼ pound cheese cubed (I just use shredded and put it on top of the casserole)
  • 1 can cream of chicken soup
  • 2 cups dry noodles cooked
  • Diced green pepper optional ( I don't use this but I think onion would also be good in it's place)


  • Combine ingredients and place in 8 x 8 casserole dish. Bake at 350 for 30-45 minutes, until hot and bubbly. Serves 4.
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I changed this recipe up to make it less calories.
    I cooked the pasta then added a small amount of light butter to the noodles.
    Instead of cream of chicken I used 2 cans of ff condensed cream of mushroom soup plus a little bit of water. I minced half an onion and added that. Sprayed the bottom of the dish with olive oil, covered with aluminum foil and cooked for 20min.
    I uncovered and put 2% mozzarella cheese on top. Recovered and cooked for 10 more mins. This dish was sooo good. The noodles were moist and the taste wonderful.

  2. I+made+this+for+supper+tonight.+I+did+it+with+chopped+sauteed+onions+and+added+a+little+cream,+pepper+and+seasoned+salt.+It+was+very+good.+I’ll+make+this+again.

  3. I found it to be very dry. Followed directions as stated. Was there any other liquid besides the soup to add? Did I need to add water to the soup?

    1. Maybe try using I can of crushed tomatoes just an idea I like using butter in my noodles after I drain the water

  4. I doubled this recipe and put in a 9X13. I fed two adults and 6 kids and I still have a little left over. Instead of 2 cans of cream of chicken I did 1 cream of chicken and 1 cream of mushroom. I sauteed a whole onion and added that too. Everybody loved it. Will definitely make again. Thanks for the recipe!

  5. This is really good. Husband never says much about food but he said this was great. I mixed it all up with cubed jack cheese and cheddar cheese and the soup, and a lot of leftover roast beef. Covered with grated cheddar on top, baked for 40 min and broiled the last 5 min. I’m not a casserole lady but will do this again.

  6. I’ll be making this tonight but I’m using the can of roast beef and gravy. Hopefully, it will taste good.

  7. Wow.. this looks really good. I live in Wisconsin so anything with a butt load of cheese on it is always good…