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Pot Roast Casserole

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Betty Crocker Kitchens
Updated Oct 17, 2019
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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.

Pot Roast Casserole

  • Prep Time 20 min
  • Total 60 min
  • Servings 8
  • Ingredients 8
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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

  • Step 
    1
    Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition

280 Calories
10g Total Fat
14g Protein
32g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
280
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
870mg
36%
Potassium
660mg
19%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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