Ingredients:1 onion, choppedMethod:
1 Tbsp. olive oil
3 cups cooked leftover mashed potatoes
2 Tbsp. milk
1/2 cup Parmesan cheese, shredded
8 slices cooked roast beef (about 1/8" thick)
1 14-oz. can diced tomatoes with garlic, undrained
1 8-oz. can tomato puree
1/2 cup Parmesan cheese, shredded
Preheat oven to 350 degrees. In a small saucepan, sauce onion in olive oil until tender. Stir onions into potatoes, along with milk and 1/2 cup Parmesan cheese.
Divide the potato mixture among roast beef slices. Roll up to enclose the potato mixture. Pour 2 Tbsp. tomato sauce in bottom of 3 quart glass baking dish, spread to cover thinly. Place beef rolls in pan, seam side down. Mix diced tomatoes and remaining tomato puree and pour over filled rolls. Cover pan with foil. Bake at 350 degrees for 25-30 minutes, until bubbly. Uncover pan and sprinkle with 1/2 cup Parmesan cheese. Bake 5 minutes longer until cheese melts.
