Loaded Pot Roast Casserole Recipes

LOADED POT ROAST CASSEROLE

Steps:

• 1. Cook noodles according to package directions;drain and set aside.
• 2. Add leftover beef pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.Stir in teriyaki sauce and italian seasoning.
• 3. Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x 9-inch baking dish.Sprinkle with half of parmesan cheese.Top evenly with beef mixture and remaining parmesan cheese.
• 4. Bake at 350 degrees for 30 minutes or until bubbly and golden.

DELICIOUS LOW CARB LEFTOVER POT ROAST CASSEROLE

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.

LOADED POT ROAST CASSEROLE

Steps:

• Cook noodles according to package directions;drain and set aside.
• Add leftover pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.Stir in teriyaki sauce and italian seasoning.
• Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x9-inch baking dish.Sprinkle with half of parmesan
• cheese.
• Top evenly with beef mixture and remaining parmesan cheese.
• Bake at 350 degrees for 30 minutes or until bubbly and golden.

LEFTOVER POT ROAST CASSEROLE

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.

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

POT ROAST CASSEROLE

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.

LOADED ROASTED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Cook frozen vegetables as directed on bag. Spoon evenly into ungreased 1 1/2-quart casserole.
• Top with cheese and bacon.
• Bake 6 to 8 minutes or until topping is light golden brown. Serve with sour cream and green onions.