(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Got some leftover tri tip and not sure what to do with it? This Leftover Tri Tip Casserole is a game-changer. It's a hearty, comforting dish that brings together cubed tri tip, frozen mixed vegetables, cream of mushroom soup, shredded cheese, and cooked rice. Perfect for a quick weeknight dinner, this casserole is easy to throw together and sure to please everyone at the table. Let's get cooking!
The name of the recipe: Leftover Tri Tip Casserole Recipe
Ingredients:
- 2 cups leftover tri tip, cubed
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup shredded cheese
- 1 cup cooked rice
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cubed tri tip, frozen vegetables, cream of mushroom soup, shredded cheese, and cooked rice.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Tri Tip Stew Recipe
What you will need to make leftover tri tip casserole
- Leftover tri tip: Adds rich, savory flavor and hearty protein, making the casserole filling and satisfying.
- Frozen mixed vegetables: Provides a variety of textures and nutrients, balancing the richness of the meat and cheese.
- Cream of mushroom soup: Acts as a creamy binder, bringing all ingredients together with a comforting, savory taste.
- Shredded cheese: Melts into a gooey, delicious topping, adding depth and richness to the casserole.
- Cooked rice: Adds bulk and texture, making the dish more substantial and helping to absorb flavors.
Tools and Instruments Required
What tools/instruments will be needed to make leftover tri tip casserole recipe
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the baking dish.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Oven: Cooks the casserole, melting the cheese and heating everything through.
- Spatula: Useful for spreading the mixture evenly in the baking dish.
Leftover Tri Tip Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Leftover tri tip, cubed
- 1 cup Frozen mixed vegetables
- 1 can Cream of mushroom soup
- 1 cup Shredded cheese
- 1 cup Cooked rice
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cubed tri tip, frozen vegetables, cream of mushroom soup, shredded cheese, and cooked rice.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Leftover Meatloaf Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the baking dish with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Bake at 350°F (175°C) for 35-40 minutes until heated through and bubbly.
Using leftover tri tip in a casserole not only saves time but also enhances the dish's flavor, as the meat has already absorbed seasonings and juices from its initial cooking.
0 thoughts on “Leftover Tri Tip Casserole Recipe”