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
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
-
Step1Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2In 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.
-
Step3In 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.
-
Step4Bake 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
2Tips from the Betty Crocker Kitchens
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