Leftover Pot Roast Casserole

Name: Leftover Pot Roast Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: ['4', '1 8-inch casserole']
Ingredients: 1.5 tablespoons butter, divided; 0.5 pound baby carrots, cut into horizontal quarters; 0.75 cup chopped onion; 2 stalks celery, chopped; 2 cups shredded leftover pot roast; 2 cups boiling water; 0.5 cup milk; 1 (4 ounce) package scalloped potatoes (such as Idahoan®)

4.60 (11)

⏱ 50 mins 🍽 ['4', '1 8-inch casserole'] 🏷 Main course

This convenient dinner transforms leftover pot roast into a hearty casserole. It combines shredded beef with baby carrots, onion, and celery, all bound in a creamy sauce from a packet of scalloped potatoes. Baked until golden and tender, it's a satisfying way to use up leftovers. The dish serves four and is prepared in an 8-inch baking dish.

Ingredients

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

Method

Set your oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking dish.
Heat 1/2 tablespoon of butter in a skillet. Cook the carrots, onion, and celery until softened, which will take 5 to 8 minutes. Mix in the shredded pot roast and set this aside.
In a large bowl, combine the boiling water with the remaining 1 tablespoon of butter, stirring until it melts. Add the milk, the potatoes, and the packet of sauce mix from the box. Stir in the pot roast mixture until everything is combined, then pour it into your prepared dish.
Bake in the hot oven until the potatoes are tender when pierced with a fork, 30 to 40 minutes. Take it out and allow it to stand for 5 minutes so the sauce can thicken before you serve.

Nutrition (per serving)

Calories513 kcal

Fat30 g

Sugars6 g

Protein31 g

Sodium612 mg

Recipe details

CategoryMain course

AuthorYoly