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Ingredients

• 2 tablespoons butter
• 2 medium (1 cup) carrots, cut into 1/4-inch slices
• 1 rib (1/2 cup) celery, sliced
• 1 medium (1/2 cup) onion, coarsely chopped
• 1/2 teaspoon finely chopped fresh garlic
• 1 (20-ounce) package refrigerated new potato wedges
• 1 (17-ounce) package (2 cups) cooked roast beef au jus, cut into 3/4-inch cubes*
• 1/4 cup ketchup
• 2 tablespoons worcestershire sauce
• 1/4 to 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/4 cup chopped fresh parsley
• 4 ounces (1 cup) cheddar cheese, shredded

Description

Refrigerated Potatoes And Cooked Roast Beef Make This Casserole A Quick-to-fix Recipe.

Group Recipes