This leftover pot roast casserole is a hearty and comforting dish that repurposes leftover pot roast and veggies into a delicious baked meal. Tender, shredded pot roast is combined with the leftover potatoes and carrots, alfredo sauce, cheese, and fluffy wide egg noodles. Everything is layered or together in a casserole dish, topped with the shredded pot roast beef, bacon crumbles, parmesan cheese, and baked until golden and bubbly. It’s a great way to transform leftovers into a new, satisfying meal!
This leftover pot roast casserole is a hearty and comforting dish that repurposes leftover pot roast and veggies into a delicious baked meal. It’s a great way to transform leftovers into a new, satisfying meal!
Preheat oven to 350°F, (175°C). 🔥
Par-cook the bacon in the oven or a skillet to about halfway done, as it's going in the oven for another 30 minutes. Set aside on paper towels.
Cook egg noodles to al dente, drain, and set aside.
In a large skillet, place 2 tablespoons olive oil, and heat. Add leftover pot roast, salt & pepper, garlic and onion powder. Sauté over medium heat 6-7 minutes.
Add teriyaki sauce and Italian seasoning and continue to simmer for another 3-4 minutes, or until heated through.
In a medium-sized bowl, combine leftover carrots and potatoes, shredded cheese, alfredo sauce, and cream cheese. Fold in the cooked noodles. Spoon mixture into a lightly greased 9x13 inch baking dish and sprinkle with half of the parmesan cheese.
Top evenly with the beef mixture. Chop up the bacon strips and evenly top the beef with the bacon crumbles. Then sprinkle the remaining half of the parmesan cheese.
Bake at 350°F for 30 minutes or until golden and bubbly.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
