It’s cold and snowy here today. A day that just cries for a really hot lunch! SO I took to the freezer and refrigerator to see what there was (we hadn’t planned on being here today so nothing was planned) and I found some leftover BBQ beef (which I drained of all sauce), 1/2 a package of shredded cheddar cheese, a can of cream of celery soup, some pasta shells and a can of diced green chiles. This is the perfect recipe for leftover Pot Roast.

ORTEGA CHILE BAKE
Left over shredded beef (technically 0.00 since it was already accounted for)
1 can cream of celery soup (.96)
3 cups AL DENTE pasta noodles (1.12)
1 can diced green chiles, drained (.89)
1 cup shredded cheddar cheese (1.12)

• Drain chiles.
• Stir soup and chiles together.
• Stir in beef until well blended.
• Add pasta and mix well.
• Pour into a greased 9×9 baking dish and top with cheese.
• Bake at 350 degrees for 30 minutes.