Pot Roast Casserole

Spoiler Alert: You’re going to need a cooked pot roast complete with vegetables to make this recipe.  I don’t have one of those on the blog mostly because I usually just throw something together on the fly or use Pioneer Woman’s recipe.

No matter what pot roast recipe you use, you’ll need an already cooked one for this casserole. Pot Roast Casserole | Life Healthfully Lived

Sometimes the best meals happen when you throw random things together, cross your fingers, and hope for the best.

I didn’t think that would happen when I was putting this together because I was literally combining like three different leftovers into one massive dish.  I was blending things, sauteeing things, sprinkling things…. and hoping I wasn’t making something disgusting.Pot Roast Casserole | Life Healthfully Lived

Luckily, it came out better than I hoped and it cleaned out the fridge which was the goal.  If you have leftover pot roast on hand and need a new twist to use it up, then try this casserole.  You might start to doubt me as you’re making it, but I promise if you push through the weird you’ll get to the delicious.

I think I’ll make that the tagline for my future cooking show 🙂

Pot Roast Casserole Pot Roast Casserole | Life Healthfully Lived

  • 2-3 cups leftover pot roast
  • 1 cup leftover pot roast vegetables (carrots, onions, potatoes)
  • 1/2 cup favorite tomato sauce
  • 2 cups cooked noodles
  • 8 oz bag of baby spinach
  • 1 cup shredded cheese (I used cheddar but mozzarella would be good too)
  1. Preheat the oven to 375 and heat a large skillet over medium-high heat.  Add a little olive oil or butter.  Add the pot roast and saute until the meat starts to crisp up on the edges.
  2. While the meat is sauteeing, add the vegetables and tomato sauce to a blender and blend until smooth.  You can add water or milk if necessary to get things moving.  You want this to be thick, so don’t add too much liquid.  Set aside.
  3. Once the meat is starting to crisp, add the spinach to the pan and wilt down.  Add the noodles and stir to combine.  Remove from heat.
  4. Lightly grease a casserole dish and spread the meat and noodles into the bottom of the pan.  Scoop the pureed vegetables on top and spread out in an even layer.  Sprinkle with the cheese.
  5. Bake for 25 minutes and then turn the oven to broil.  Cook for another 5 minutes until brown and crispy on the edges.  Remove from the oven and let cool for five minutes before serving.

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