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Creamy roast beef and egg noodle casserole served on a plate with peas and carrots.
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4.67 from 3 votes

Roast Beef Casserole

This roast beef casserole is a simple and comforting way to use up leftover roast beef. Tender beef and egg noodles are combined with a creamy sauce and baked until hot and bubbly. It’s an easy, family-friendly dinner that turns leftovers into a warm and satisfying meal.
Course comfort food, dinner, Main Course
Cuisine American
Keyword casserole, creamy, easy, leftovers, roast beef
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 1036kcal
Author Laura

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.

Nutrition

Serving: 1 serving | Calories: 1036kcal | Carbohydrates: 82g | Protein: 43g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Cholesterol: 128mg | Sodium: 6832mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1776IU | Vitamin C: 27mg | Calcium: 487mg | Iron: 10mg