Loaded Pot Roast Casserole

raymond spencer


Let's get a leftover pot roast a makeover on casserole recipe.

★★★★★ 1 vote
8 to 10
15 Min
10 Min


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(8-oz) package wide egg noodles
4 1/2 c
sliced leftover beef pot roast
1 tsp
seasoned pepper
1 tsp
ground ginger
1 tsp
onion powder
1 c
teriyaki sauce
1 tsp
italian seasoning
1 c
crumbled bacon bits
1 pkg
frozen green peas,thawed
2 c
shredded monterey jack cheese
1 jar(s)
roasted garlic alfredo sauce
3/4 c
whipped cream cheese
1 tsp
garlic powder
1 1/2 c
shredded parmesan cheese

How to Make Loaded Pot Roast Casserole


  • 1Cook noodles according to package directions;drain and set aside.
  • 2Add leftover beef pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for
    6 minutes.Stir in teriyaki sauce and italian seasoning.
  • 3Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x 9-inch baking dish.Sprinkle with half of parmesan cheese.Top evenly with beef mixture and remaining parmesan cheese.
  • 4Bake at 350 degrees for 30 minutes or until bubbly and golden.

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About Loaded Pot Roast Casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Pot-Roast

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