Leftover Pot Roast Casserole recipe
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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®)
Nutrition Info
- 513.1 caloriescarbohydrate: 30.3 gcholesterol: 111.8 mgfat: 29.6 gfiber: 4.8 gprotein: 30.8 gsaturatedFat: 12.6 gservingSize: -sodium: 611.9 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Leftover Pot Roast Casserole
Directions
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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.