Leftover French Dip Shepherd's Pie

I was extremely lazy the other night and pretty much all of last week, HAHA.  I had mashed potatoes leftover from the night before and was determined to use them in something.  After rummaging through the freezer I came across some leftover french dip meat and knew exactly what I was going to do.  My husband and I were at Costco the other weekend and he pointed at the Shepherds Pie and said, "that looks good."  I was a little taken aback because every time I have ever mentioned making a Shepherds Pie he curls his nose up with a sour face.  So, I have never attempted one.  Big surprise when he didn't like it!!  I am posting the recipe because, I LOVED it.  Seriously, it was so good.  I really wasn't surprised because he is not a fan of any kind of shredded beef so, I am going to try it again with ground beef.

 

 Ingredients:

• 1 lb leftover french dip meat, recipe.
• 1 bag frozen mixed vegetables
• 2 cups mashed potatoes
• 1 egg white
• pepper and paprika, to taste

Directions:  Preheat oven to 400 degrees.  In a large skillet add meat and vegetables and bring to a simmer.  Add meat to a lightly greased casserole dish.  In a mixing bowl add mashed potatoes and gently fold in egg white.  Spread potatoes over beef mixture and sprinkle with pepper and paprika.  Bake for around 30 minutes or until potatoes are golden brown.  Let sit for 5 minutes before serving.

Hashbrown Casserole

My husband rarely has a request for dinner, so when he asked for a breakfast casserole I obliged.  I decided to stick to the basics because he is not a huge fan of veggies.  This was extremely delicious and we all gobbled it down, including our 14 month old son. 

Ingredients:

• 1 package breakfast sausage (Jimmy Dean)
• 1 1/2 cups frozen hash browns, thawed
• 6 eggs
• pepper, to taste

Directions:  Preheat oven to 350 degrees. In a large skillet brown sausage until completely cooked through.  In a large bowl whisk eggs together and add sausage.  Place hash browns in a lightly greased casserole dish and pour egg/meat mixture over the top.  Bake for 30 minutes then top with cheese and bake for an additional 15 minutes. 

Tuna Noodle Casserole

I crave tuna casserole about 4 times every year, I have no idea why, but randomly I need to have it!  Is there anything better or easier than placing all ingredients in one dish with literally no fuss?  I think not.  Well, maybe takeout.  This recipe is great, inexpensive, and simple.  For non tuna eaters replace with canned or shredded chicken.
Ingredients:

• 1 bag egg noodles
• 2 cans tuna
• 1 can cream of mushroom
• 6 oz plain Greek yogurt
• 1 cup milk
• 1 cup peas, frozen
• 1 cup cheddar cheese
• 1/4 teaspoon paprika
• 1/4 teaspoon ground mustard
• dash of garlic
• salt and pepper, to taste

Directions:  Pre heat oven to 350 degrees.  Boil noodles according to package directions.  In a large bow mix tuna, cream of mushroom, Greek yogurt, 1/2 cup cheddar cheese, milk, peas, and all seasonings.  When noodles are done mix into tuna mixture and pour into greased casserole dish.  Top with remaining cheese and bake for 20 minutes covered and 5 minutes uncovered.

Cookers Note:  This recipe if for a 9 x 13 baking dish however, I make it in a small casserole dish and freeze one for a later date.