Ingredients:
1/2 lb good quality deli roast beef (I used Angus)
1 large zucchini, diced
1 medium onion, diced
1/2-3/4 cup carrots, chopped
1 medium-large garden fresh red tomato, chopped
1/8-1/4 cup pickled jalapeno peppers, chopped (optional--this is the spicy part!)
1 can 98% fat free cream of mushroom soup
2 tbsp Worcestershire sauce
1/2 cup shredded cheese
2-3 slices sharp cheddar deli cheese
1/2 tsp kosher salt
black pepper to taste
butter flavor cooking spray (or which ever flavor you have)
Start by pre-heating a non-stick pan over medium heat. Spray it liberally with cooking spray.
Chop the veggies: onions, zucchini, & carrots. Place them in the pan and begin saute them until soft, about 10-12 minutes. Season with kosher salt and black pepper as they cook.
About 5-7 minutes into the veggies sauteing, chop the jalapenos and add them to the mix! (optional)
You can use this much, less, or more or none if you choose!
I like spicy and wanted to give this dish a kick!
This amount worked perfectly for me!
Chop the 1/2 pound of roast beef....
After about 12 minutes or so of cooking the veggies, add the 1/2 cup shredded cheese, the roast beef, and the full can of soup to the pan...
No need to add water or milk to the soup, just put it in as it is!
Stir it all together until it is oooey-gooey-thick-n-creamy...and add it to a oven safe casserole dish....
Spray the dish with non-stick spray before adding the casserole to it!
Top with the garden fresh chopped tomato...
Then, bake it at 350 for 30 minutes. It will be nice and bubbly! But, it's not done yet. Turn the oven off and the broiler on HI. Broil for 6 minutes or until the cheese is golden brown and bubbly! Yuuuuuuuuum-O!
Serve and enjoy! It's quite yummy! :-)
Okay, so it might not look very pretty on this plate, but it is good, I promise!
Till next time...
Lots of Love,
Autumn
P.S.--Happy 4th of July to all of you! Have fun and be safe!
