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Leftover Pot Roast Casserole
Leftover Pot Roast Casserole
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up a quick and delicious roast beef casserole using leftover meat, boxed scalloped potatoes, baby carrots, and onion for a satisfying meal in no time.
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
  • 1 (4 ounce) package scalloped potatoes (such as Idahoan®)
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and grease an 8x8-inch baking dish.
  • In a skillet over medium-high heat, melt 1/2 tablespoon of butter. Add carrots, onion, and celery; sauté until tender for about 5 to 8 minutes. Mix in shredded pot roast and set aside.
  • Combine boiling water with 1 tablespoon butter in a large bowl until butter is melted. Mix in milk, potatoes, and the sauce mix from the box. Add pot roast mixture, stir until well combined, and transfer to the prepared baking dish.
  • Roast in the preheated oven until potatoes are tender when pierced with a fork, around 30 to 40 minutes. Rest for 5 minutes to allow the sauce to thicken before serving.

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