Name: Leftover Pot Roast Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter, divided - 1 ½ tablespoons; Baby carrots, cut into horizontal quarters - ½ pound; Chopped onion - ¾ cup; Celery, chopped - 2 stalks; Shredded leftover pot roast - 2 cups; Boiling water - 2 cups; Milk - ½ cup; Scalloped potatoes (such as Idahoan®) - 1 (4 ounce) package

Ingredients for - Leftover Pot Roast Casserole

1. Butter, divided 1 ½ tablespoons

2. Baby carrots, cut into horizontal quarters ½ pound

3. Chopped onion ¾ cup

4. Celery, chopped 2 stalks

5. Shredded leftover pot roast 2 cups

6. Boiling water 2 cups

7. Milk ½ cup

8. Scalloped potatoes (such as Idahoan®) 1 (4 ounce) package

How to cook deliciously - Leftover Pot Roast Casserole

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.