Leftover Roast Casserole

Remember the applesauce roast?  It was good, but I only care to eat a meal a few times before I grow tired of it, which was the case with the roast and sweet potatoes.  My coworker makes a dish with pasta and leftover roast that I was hoping to duplicate without her recipe.  This isn't it, but it wasn't bad either.

It was very easy to mix up.  Boil 2 cups dry pasta according to package directions to al dente.  Chop up some leftover roast, stir in 8 oz of shredded cheese and 1 can of cream of chicken soup.  Add to the drained pasta and transfer to a casserole dish.

Bake at 350 degrees for 30-45 minutes or until hot and bubbly. Serves 4.  

It wasn't bad, but it wasn't exactly healthy either!  In a pinch, I'd make it again, but I'll probably use leftover roast to make   

Beef Salad in the future.