Dinner
Pot Roast Casserole
Description
Whether you’re starting from scratch or with a fridge full of pot roast leftovers, this casserole is easy to put together for a comforting meal. Made with a clever shortcut using Betty Crocker™ scalloped potatoes, this dish brings together all the savory flavors of pot roast in each hearty bite.
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
Directions:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
- In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
- Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).
