When I cook a roast, I always make sure it is large enough for leftovers because everyone LOVES my roast, and since I always buy them when they are on sale buy one, get one free, feeding my family roast every other week is not expensive.
The only problem with serving roast so often is that we tend to get burned out and I am often trying to find new ways to serve it… in disguise. And so this Beefy Hashbrown Casserole was an idea born out of desperation. Okay, maybe it wasn’t that bad but the results turned into a new family favorite.
If you desire a creamier consistency, add sour cream to the beef and vegetables.
Either way, it is delicious.
Beefy Hashbrown Casserole
- 2 to 3 cups leftover roast beef shredded with au jus
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1 onion diced
- 1 cup sour cream optional
- 2 to 3 cups frozen hashbrowns
- 1 cup sharp cheddar cheese
- Preheat oven to 350 degrees.
- Heat a large skillet over medium-high heat. Add olive oil, peppers, and onions. Saute until softened.
- Add shredded beef with au jus and sour cream if desired. Stir together.
- Cover with hashbrowns. Salt and pepper the hashbrowns according to your taste. Top with cheese and place in oven for 30 minutes or until the cheese is melted.