LEFTOVER ROAST DINNER CASSEROLE RECIPE | DELICIOUS. MAGAZINE
Jane Sanderson’s grandmother used to make this hearty meal on a Monday with the leftovers from Sunday’s roast dinner (that’s any roast, although ideally lamb or beef). Part casserole and part hash this recipe exudes flavour, warmth and comfort. Looking for something speedier? Our what to do with leftover roast meat feature has lots more recipe ideas for you to try.
Provided by delicious. magazine
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Yield Serves 6
Number Of Ingredients 23
Steps:
- For the Yorkshires, sift the flour with a pinch of salt into a bowl and make a well in the centre. Add the eggs and gradually whisk in the milk to form a thick, smooth batter. Leave to rest for at least 30 minutes.
- Meanwhile, heat the butter and a splash of oil in a casserole over a gentle heat. Add the onion and fry for 15 minutes. Stir in the rest of the vegetables and cook for 8-10 min until starting to colour and soften a little.
- Add the meat, gravy, rosemary or thyme, stock, tomatoes and sugar, bring to a simmer, then stir in the Worcestershire sauce, taste and season. Cover and simmer gently for 1 hour 30 minutes to 2 hours for a rich, thick gravy. Take off the lid after the first hour.
- After 50 minutes of cooking, heat the oven to 220°C/200°C fan/gas 7.
- Put ¼ tsp dripping or oil in each hole of the muffin tin, put in the oven and heat until smoking hot. Carefully spoon in the rested batter and cook for 30 minutes until golden and crisp. (You may need to reduce the heat once the puddings have risen to make sure they’re cooked right through. If the puds are ready too early, set them aside until needed, then warm them for 5 minutes or so before serving). Serve the Yorkshires with the hash, sprinkled with parsley.
Nutrition Facts : Calories 694kcals, FatContent 16.8g (6.5g saturated), ProteinContent 38g, CarbohydrateContent 89.4g (21.4g sugars), FiberContent 15g
TOMATO VEGETABLE CASSEROLE RECIPE | GIADA DE LAURENTIIS ...
Provided by Giada De Laurentiis
Categories side-dish
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
- Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
- Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
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