What to do with leftover roast beef and veggies?

The other day, Andy brought home a container of roast beef and veggies my mom had made for the guys at the shop.  Even though I had never eaten it, I have a problem leaving food as is.  I mixed the pot roast and veggies with cornbread and a creamy gravy.  It was a really great meal for a snowy evening with my family.  I served it with a side of homestyle green beans and fresh garlic bread.  Everybody loved it, Charlie had 3 helpings!  That's a lot for a 2 year old who normally only eats Taco Bell Cheese Roll Ups and oranges.  


Roast Beef Bake


Ingredients:


For the gravy:
1/4 Large Onion
1/2 Large Green Pepper
3 Cups of Water
4 oz Neufchatel or Cream Cheese
1 12 oz Jar Turkey Gravy


For the bake:
4 Cups Leftover Roast Beef and Veggies
1 Box Stuffing Mix (I used a cornbread one)
2 Eggs
1 1/2 Cups Shredded Cheddar Cheese


First make the gravy.  Chop the green pepper and onion.  Put in a large pan with three cups of water.  Bring to a boil on top of the stove.  Cook until peppers are bright green and onions start becoming translucent.  Cut cream cheese up into chunks and add to the water.  Add the jar of gravy.  Continue cooking until all ingredients are mixed together and it starts to boil and thicken.


While gravy is cooking, make the roast beef mixture.  Cut up 4 cups of leftover roast beef and veggies into little cubes.  Mix in box of stuffing.  In a separate bowl, crack two eggs and mix.  Add to beef and stuffing mixture.  Spray a 10 x 10 deep dish casserole.  Pour beef and stuffing mix into casserole dish.  Pour gravy on top of stuffing mix.  Bake at 350 degrees for 15 minutes.  Take out of oven and top with cheddar cheese.  Put back in the oven and cook for another 20 minutes.  Cheese should be melted and bubbly when it's done.


If you have any juice or veggies left from your original roast beef, don't forget to freeze it!  We might use it in a recipe later.