POT ROAST CASSEROLE
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- 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).
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize About 1 Cup, Sodium 870 mg, Sugar 4 g, TransFat 0 g
CROFTER'S CASSEROLE
Make and share this Crofter's Casserole recipe from Food.com.
Provided by hectorthebat
Categories < 4 Hours
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400f/Mark 6. Heat oil in a large frying pan and fry bacon and sausages for 5 minutes, until browne. Add onion, garlic, sage, and mushrooms, and saute for further 5 minutes. Add wine to pan and boil for 3 minutes. Add tomato puree, stock and Worcestershire sauce, and simmer for 15 minutes.
- Boil potatoes for about 15 minutes until soft, drain and mash with butter, cheese and seasoning until smooth and creamy.
- Transfer sausage mixture to large ovenproof dish and spoon or pipe mashed potato around edge. Bake in oven for 20 minutes until potato is golden brown. Serve with seasonal vegetables.
Nutrition Facts : Calories 988.8, Fat 75, SaturatedFat 26.5, Cholesterol 129.6, Sodium 1797.4, Carbohydrate 34.7, Fiber 4, Sugar 5.4, Protein 28.6
THICK VEGETABLE SOUP.
Warm creamy and flavoursome vegetable soup
Provided by dumpling82
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Finely slice both onions and fry in a little oil until soft.
- boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
- chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
- leave to boil gently until everything is soft.
- when soft blend the soup until it looks like a puree.
- put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
- serve hot and spiral a little cream over the top for decoration
- if you want it thinner add more vegetable stock little at a time
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