Beef Noodle Recipe

This beef noodle recipe was created to use up leftover pot roast. It can also be made into a beef and noodle casserole, sprinkled with cheese if you prefer, and baked in the oven for about 1/2 hour, until heated through and cheese melts. Leftover veggies like peas, carrots or green beans could also be added to this casserole dish.

It is a very tasty left over roast beef recipe that will make 4 servings or more depending on what you add to it.

Serve with a green salad on the side for another great meal using leftover roast beef.


  • 3 cups cooked broad noodles
  • 1 1/2 cups cooked left over roast, in bite size pieces
  • 2 tbsp. butter or margarine
  • 1 tbsp. flour
  • 1/2 medium onion, chopped
  • 1/2 lb. fresh mushrooms
  • 1/2 tsp. dried thyme
  • 4 oz. can tomato sauce
  • 1/2 cup water
  • left over gravy, if on hand
  • salt and pepper to taste


  • Cook noodles as per package directions, drain and set aside.
  • In medium pot, melt butter, add onions, cook until golden.
  • Add mushrooms, stir and cook for 5 minutes.
  • Sprinkle in flour and cook for 2-3 minutes.
  • Add thyme, tomato sauce and water, stirring.
  • Bring to boil.
  • Add leftover meat and gravy, combine well and heat through.
  • Adjust taste with salt and pepper.
  • Add cooked noodles, and heat through.
  • Ready to serve.
  • OR add all, including leftover veggies, to a greased casserole dish, sprinkle 1/2 cup grated cheese on top, bake at 350F for about 1/2 hour until heated through and cheese melts.

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