Things You'll Need
Beef and Pasta Casserole1
Cook lasagna noodles until nearly done. Drain thoroughly.
Dice the leftover roast beef and measure. Dice vegetables in an equal quantity and steam them until about halfway done.
Layer noodles, roast beef and vegetables in a greased casserole dish. Pour a small amount of thick beef gravy to cover. Repeat the layers until the dish is nearly filled. Finish with a layer of noodles topped with gravy.
Bake at 300 F until the casserole's internal temperature reaches 160 F. Allow the casserole to rest about 15 minutes before serving.
Beefy Baked Tidbits1
Shred leftover roast beef and measure. Grate medium cheddar cheese in an equal amount. Mix thoroughly and drain any excess moisture.
Prepare biscuit dough or use refrigerated biscuit dough. Roll the dough to ¼-inch thick. Cut into 3-inch circles.
Place half of the circles on greased baking sheets. Spread approximately two tablespoons of the beef and cheese mixture in the center of each. Leave a clear margin around the edge of the biscuit.
Moisten a fingertip in milk or water and dampen the edge of the circle. Place a second dough circle atop the first and gently press it to the lower one.
Bake according to biscuit recipe or package directions.
Beef and Parmesan Crescents1
Mince leftover roast beef. Stir in grated parmesan cheese to taste. Drain any excess liquid.
Unroll refrigerated crescent roll dough and separate into triangles.
Spread approximately one tablespoon of the beef and cheese mixture up the center of each roll.
Start at the wide end of the triangle and roll the dough. Place the rolled crescents on a cookie sheet and bake according to the package directions.