Recipe Background
The cow may say "moo" but you'll be saying "yum" when you take a bite of Moo-Moo Casserole! Cheesy, beefy, and filled with tender egg noodles, this is exactly what you need to use up any leftover roast beef in the fridge! With fresh green pepper for a crisp accent, Moo-Moo Casserole is easy and ready to beef up your dinnertime!
The cow may say "moo" but you'll be saying "yum" when you take a bite of Moo-Moo Casserole! Cheesy, beefy, and filled with tender egg noodles, this is exactly what you need to use up any leftover roast beef in the fridge! With fresh green pepper for a crisp accent, Moo-Moo Casserole is easy and ready to beef up your dinnertime!
Ingredients
- 2 cups roast beef cooked and chopped
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups egg noodles cooked
- 1 green pepper diced
- 1/2 cup cheese of your choice, shredded, divided
Directions
- Preheat the oven to 350 degrees F.
- In an 8-9-inch round casserole dish, add the roast beef, the cream of chicken soup, the cooked egg noodles, the green peppers, and 1/2 of the cheese and stir to combine.
- Sprinkle the casserole evenly with the remaining cheese.
- Bake until the casserole is hot and bubbly, about 30-45 minutes.
- Serve.
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