ROAST CASSEROLE RECIPES

LEFTOVER POT ROAST CASSEROLE | ALLRECIPES

Leftover Pot Roast Casserole | Allrecipes image

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Provided by Yoly

Categories Main Dishes Casserole Recipes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 1 8-inch casserole

Number Of Ingredients 8

Ingredients

1?½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts : Calories 513.1 calories, CarbohydrateContent 30.3 g, CholesterolContent 111.8 mg, FatContent 29.6 g, FiberContent 4.8 g, ProteinContent 30.8 g, SaturatedFatContent 12.6 g, SodiumContent 611.9 mg, SugarContent 5.7 g

POT ROAST CASSEROLE RECIPE - BETTYCROCKER.COM

Pot Roast Casserole Recipe - BettyCrocker.com image

Whether you’re starting from scratch or with a fridge full of pot roast leftovers, this casserole is easy to put together for a comforting meal. Made with a clever shortcut using Betty Crocker™ scalloped potatoes, this dish brings together all the savory flavors of pot roast in each hearty bite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup plus 1 tablespoon butter
1 cup chopped onions
2 medium carrots, cut into 1/4-inch slices (1 cup)
2 medium stalks celery, cut into 1/4-inch slices (1 cup)
1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups)
4 cups boiling water
1 cup milk
2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes

Steps:

Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 280 , CarbohydrateContent 32 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 6 g, ServingSize About 1 Cup, SodiumContent 870 mg, SugarContent 4 g, TransFatContent 0 g

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