How to Make Leftover Pot Roast Casserole - A Step-by-Step Guide

Are you looking for a delicious way to use up your leftover pot roast? Look no further than this Leftover Pot Roast Casserole recipe! This hearty and satisfying casserole is the perfect way to give new life to any leftover pot roast, and it's a great way to make your leftovers feel like a whole new meal. With just a few simple ingredients and minimal prep time, you can have a delicious casserole ready to go in no time.

Leftover pot roast is a great starting point for a casserole becau...

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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®)

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 1 8-inch casserole

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
  • Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Stir in shredded pot roast; set aside.
  • Stir together boiling water and remaining 1 tablespoon butter in a large 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

    513 cal.

    • Total Fat: 30g
    • Saturated Fat: 13g
    • Cholesterol: 112mg
    • Sodium: 612mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 31g
    • Vitamin C: 9mg
    • Calcium: 101mg
    • Iron: 4mg
    • Potassium: 772mg