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Roast Beef Casserole

by Laura

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.

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Here is what you need to make the

Roast Beef Casserole

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Roast Beef Casserole | realmomkitchen.com

Roast Beef Casserole

  • Author: Laura


  • 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)


  1. Combine ingredients and place in 8 x 8 casserole dish. Bake at 350 for 30-45 minutes, until hot and bubbly. Serves 4.
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Tracy Driscoll November 22, 2020 - 9:30 pm

I would also like to know how much roast beef to use. Thank you.

Sharon Harper January 10, 2018 - 8:34 am

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.

Lorraine January 6, 2018 - 3:50 pm


Cat January 17, 2017 - 12:41 pm

How much leftover roast beef do you use?

Tracy October 13, 2016 - 2:06 pm


Steve June 15, 2016 - 8:26 pm

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?

Christy July 15, 2016 - 2:27 pm

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

Lisa July 1, 2014 - 6:58 pm

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!

Christy July 15, 2016 - 2:30 pm

Saute onions sounds wonderful with roast beef I might try that thanks for the idea

JAWSINVEGAS September 22, 2013 - 11:09 pm

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.

Rhonda Kyzer March 7, 2013 - 11:47 am

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

letters to elijah October 14, 2008 - 7:44 pm

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

Southern Plate September 28, 2008 - 5:53 pm

what a brilliant idea!!!
It sounds fabulous to me! I will definitely be making this!
Thank you!

Deb September 28, 2008 - 8:19 am

This sounds like one of those great go-to comfort meals. I’ll definitely have to give it a try!


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