1 (9oz) pkg Green Giant , fresh frozen-cut broccoli
1-3/4 c. water
3 T. butter
2 c. Hungry Jack mashed potato flakes
3/4 c. milk
1 oz. (1/4 c) fresh parmesan cheese, shredded
8 (1/8 inch thick) sliced, cooked roast beef (from Deli)
1 (12oz) jar home-style beef gravy
1 (14.5oz) can diced tomatoes with garlic, oregano, and basil, undrained
2 T. fresh parsley, chopped
2 T. fresh Parmesan cheese, shredded
Instructions
Heat oven to 375 degrees. Spray 13x9" (3 quart) baking dish with non-stick cooking spray. Cook broccoli as directed on package. Drain.
In medium saucepan, bring water and butter to a boil. Remove from heat. Stir in potato flakes and milk; mix well. Stir in 1/4 c. Parmesan cheese and cooked broccoli. Spread about 1/2 cup potato mixure on each beef slice; roll up. Place beef rolls, seam side down, in sprayed baking dish.
In medium bowl, combine gravy and tomatoes. Mix well. Spoon over beef rolls in dish. Cover with foil. Bake for 25 minutes. Uncover; bake an additional 5-10 minutes or until bubbly. Sprinkle with parsley and 2 T. Parmesan cheese.
Ingredient substitutions: Use 3 cups of cooked mashed potatoes in place of the water, butter, potato flakes and milk. Warm the mashed potatoes and thin with a small amount of milk if necessary to get a soft consistency so the Parmesan cheese and broccoli can be stirred in.
Serving
Suggestions
Serve meat and potato rolls with fruit salad from the deli and crisp Italian bread sticks.
Originally Submitted
11/4/2007
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