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Pot Roast Casserole
Pot Roast Casserole
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Prep Time:
20 minutes
Total Time:
1 hour
Easy pot roast casserole using Betty Crocker™ scalloped potatoes for a comforting, savory meal. Perfect for leftovers or starting from scratch.
Ingredients:
  • 1/4 cup plus 1 tablespoon butter
  • 1 cup chopped onions
  • 2 medium carrots, cut into 1/4-inch slices (1 cup)
  • 2 medium stalks celery, cut into 1/4-inch slices (1 cup)
  • 1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups)
  • 4 cups boiling water
  • 1 cup milk
  • 2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes
Instructions:
  • Preheat your oven to 450°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Heat butter in a 12-inch skillet over medium-high heat. Saute onions, carrots, and celery for 6 to 8 minutes until tender. Add pot roast and cook until heated through, stirring occasionally.
  • Combine boiling water and the remaining 1/4 cup of butter in a large bowl until the butter is melted. Add milk, 2 pouches of Potatoes, 2 pouches of Sauce Mix, and the pot roast mixture. Transfer the mixture to a baking dish.
  • Bake for 35 to 40 minutes until tender, then let it stand for 5 minutes before serving to allow the sauce to thicken.

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