Beef & Potato Casserole

2 tablespoons Butter
2 medium (1 cup) carrots, cut into 1/4-inch slices
1 rib (1/2 cup) celery, sliced
1 medium (1/2 cup) onion, coarsely chopped
1/2 teaspoon finely chopped fresh garlic
1 (20-ounce) package refrigerated new potato wedges
1 (17-ounce) package (2 cups) cooked roast beef au jus, cut into 3/4-inch cubes
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 to 1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
4 ounces (1 cup) Cheddar Cheese, shredded

  1. Heat oven to 375F.
  2. Melt butter in 10-inch skillet until sizzling; add carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened (6 to 8 minutes).
  3. Add all remaining ingredients except cheese; stir to combine. Spoon mixture into ungreased 1 1/2-quart casserole; cover.
  4. Bake for 30 to 40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand until cheese begins to melt (2 to 3 minutes).

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