To make a beef and vegetable casserole, bake a loaf of bread using Rhodes frozen bread dough according to package instructions. Cut the bread into cubes and place half of them in the bottom of a casserole dish. Top the dish with 7 ounces of thawed frozen vegetables, 1/2 pound of cooked roast beef cut into strips and 1 1/4 cups of grated cheese. Top with the rest of the bread and another layer of vegetables, beef and cheese.
Meanwhile, beat 6 eggs, 2 cups of milk, 2 tablespoons of mustard, 1 teaspoon of garlic salt and 1 teaspoon of pepper in a bowl. Pour the mixture over the casserole, cover the dish and refrigerate for eight hours. Place the casserole at room temperature for 30 minutes prior to covering and baking it at 325 degrees Fahrenheit for 60 minutes covered, or 20 to 25 minutes uncovered.
To make soup bowls, cut one loaf of Rhodes bread dough into thirds. Form into balls and place them on a sprayed baking sheet. Brush the balls with a beaten egg, cover them with sprayed plastic wrap, and wait for them to rise until they are doubled in size. Bake them at 350 degrees Fahrenheit for 25 minutes, let cool, slice the tops off, and hollow them out. Fill them with dip, chili or soup.Learn more about Bread