Pot Roast Casserole Recipe

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 

Preparation

Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

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.

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.

Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

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