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Leftovers Casserole (steak, corn, potatoes, pasta, cheese)

A leftovers casserole can be just about anything you want it to be and will never be the same unless you intentionally recreate the exact dish. In this case, I'd call it a steak, corn, potato, pasta, cheese casserole. If I'd had enough potatoes, I wouldn't have included the pasta. If I hadn't had leftover corn, I would not have cooked more for the casserole. If I would have had leftover chicken instead of steak it would have been just as tasty, just different. You get the picture. I thought a 9X13 pan would be way more than my family would eat, but they devoured the entire dish within 24 hours.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: casserole, leftover casserole, leftovers,
Author: Regina Cyzick Harlow


For the gravy/first layer

  • 1 pound leftover grilled steak
  • 1 Tablespoon reserved bacon grease from the fridge
  • 2 Tablespoons all purpose flour
  • 2+ cups chicken broth

Subsequent Layers

  • 3 medium ears corn on the cob, kernels cut off
  • 2 cups homemade mashed potatoes
  • 2 cups cooked pasta shells
  • 2+ cups shredded cheese


  • For the Gravy/First layer
  • Chop leftover grilled steak into small pieces. Toss into skillet and add bacon grease and heat over medium heat. Add flour and mix well. Add chicken broth and stir vigoriously until thickened. Adjust broth and seasoning ratio as needed. Spread into bottom of 9X13 dish.

Subsequent Layers

  • Remove kernels from corn cobs. (See tip below.) Spread corn over steak/gravy layer. Combine mashed potatoes and pasta and spread over corn. Top with cheese and bake until heated through, 30-45 minutes.


To remove corn from kernels, place ear of sweet corn on the middle of a bundt pan. Cut kernels off with a sharp knife, and they will fall collected into the well of the pan.