POT ROAST CASSEROLE
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
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 8
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, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize About 1 Cup, Sodium 870 mg, Sugar 4 g, TransFat 0 g
LEFTOVER POT ROAST CASSEROLE
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 Dish Recipes Casserole Recipes
Time 50m
Yield 4
Number Of Ingredients 8
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, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g
DELICIOUS LOW CARB LEFTOVER POT ROAST CASSEROLE
Make and share this Delicious Low Carb Leftover Pot Roast Casserole recipe from Food.com.
Provided by Dee Licious
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees.
- Chop Roast into cubes or shred into bite size pieces.
- In a sprayed or buttered casserole dish mix the Roast, left over sauce from Roast, Cream of Mushroom Soup, Shredded Cheddar Cheese, frozen broccoli and Milk.
- If you thaw the broccoli before you add it you likely will not need to cook for 45 minutes, but if you're feeling lazy (like me) then you don't have to thaw it - just make sure you keep the casserole in the oven long enough to get warm!
- Top the mixture with the French Fried Onions.
- Bake in 350 degree oven for 30-45 minutes.
- Stir before serving.
Nutrition Facts : Calories 212.7, Fat 14.6, SaturatedFat 7.4, Cholesterol 31.8, Sodium 729.2, Carbohydrate 10.8, Fiber 3, Sugar 2.6, Protein 11.5
POT ROAST CASSEROLE
Make and share this Pot Roast Casserole recipe from Food.com.
Provided by Boise Cook
Categories One Dish Meal
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix noodles, pot roast, Alfredo sauce and mushrooms in a 2 quart casserole dish.
- Sprinkle with bread crumbs.
- Bake at 350 for 20-30 minutes or until crumbs are golden.
Nutrition Facts : Calories 249.9, Fat 3, SaturatedFat 0.8, Cholesterol 48, Sodium 62.3, Carbohydrate 46.1, Fiber 2.4, Sugar 1.8, Protein 9.5
"LEFTOVER ROAST" MEXICAN CASSEROLE
I had some leftover Mexican roast beef and didn't really know what to do with it. I threw a bunch of stuff into a pan and simmered it for awhile. The mixture tasted wonderful! I had thought to make tacos, but then I got lazy, so I made it into a layered casserole instead. This is a very friendly versatile recipe as you can use leftover beef roast or pork roast, and vary your ingredients and spices to suite your tastes. Also, I like to make the casserole up in the morning, then toss it into the oven just before dinner time. Makes a hectic time just a little easier. Note: You can make a "Mexican" roast by cooking a roast in the crock-pot with salsa.
Provided by momofknt
Categories Black Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shred cooked meat and remove any bones or fat.
- Heat oil in a large skillet. Add onion and pepper and saute until tender.
- Add all ingredients except corn tortillas and cheese. Stir together.
- Bring to a boil. Reduce heat to medium or medium-low and boil for one hour, allowing most of the liquid to cook off. Watch and reduce heat if necessary.
- Preheat oven to 350.
- Spray a 9x13 pan with non-stick spray.
- Place 3 corn tortillas in the bottom of the pan, tearing to fit.
- Spoon 1/3 of the meat mixture over the tortillas. Spread to cover.
- Sprinkle with 1/3 of the cheese.
- Repeat steps 7-9 two times.
- Bake at 350 for 30 minutes.
- **Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.
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