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I have always been a cook who makes good use of my leftovers.  Casseroles, hashes, salads, sandwiches, pot pies, soups . . .  there is no end to the uses I find for them.  I often find the leftovers more delicious than the main meal, and I don’t think I am alone in that!  I cannot imagine anyone not liking leftovers!

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This is quite an old recipe I am showing you here today for a delicious casserole you can make with your leftovers from your Sunday roast dinner.   Beef, Lamb or Pork are lovely done this way, and you can also make use of any leftover vegetables you might have as well as leftover gravy.

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The meat is layered on the bottom of the dish and then covered with layers of vegetables . . . celery, onion, carrots, peas and corn . . . you could use whatever vegetable you have leftover really, or fresh vegetables or even frozen mixed vegetables.

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Next comes a layer of cooked pasta and then you pour a delicious sauce over all which leaks down as it is cooking into all of the layers, flavouring them and keeping them moist.   There is a delicious layer of bread crumbs and cheese which is placed over all which gives it a nice toasty crunch.  All in all there’s plenty to enjoy in this tasty casserole. I hope you will give it a go!

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*Monday Night Supper*

Serves 4

An old fashioned casserole which uses leftovers up in a very tasty way!  

2 cups cooked leftover roast meat

(Beef, Lamb, Pork)  I don’t know how to convert this to

British Weights, but two big mugs full

2 stalks celery, trimmed and diced

1 onion, peeled and minced

1 carrot grated

1/2 mug of frozen peas, thawed

1/2 mug frozen corn, thawed

1 can condensed mushroom soup, undiluted

110g of tomato ketchup (1/2 cup)

135g of pasta noodles, cooked (1 1/2 cups)

1 cup of meat broth or leftover gravy

salt and pepper to taste

60g of fresh bread crumbs (1 cup)

60g of grated cheese (12 cup)

(I like cheddar or a cheddar mix)   

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Arrange meat, vegetables and noodles in layers with noodles on top, seasoning lightly as you go. Blend together the ketchup, soup and gravy.  Pour this over top.  Cover and bake at 180*C/350*F/ gas mark 4. for about 45 minutes. Mix together the grated cheese and the bread crumbs.   Uncover the casserole and sprinkle with the cheese and crumbs. Bake for 10 to 15 minutes longer, until bubbling and golden brown. 

I don’t think anyone can call me a wastrell!  I think I get it from my mum.  She could make a meal out of anything! 

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