Easy Leftover Pot Roast Casserole
Roast beef leftovers never tasted so good with this Leftover Pot Roast Pasta Casserole Recipe! Shredded leftover pot roast brings the casserole a rich and savory flavor, making it a hearty and satisfying dish.
Servings: 6 servings
Ingredients
- 1 lb rigatoni pasta, ziti, or rotini 453 g
- 3-4 cups shredded or cubed leftover pot roast
- ½ cup beef broth either leftover from pot roast, store-bought beef broth, or leftover gravy from roast
- 1 teaspoon fresh thyme finely chopped
- 1 tablespoon olive oil
- ½ white or yellow onion chopped
- 1 cup freshly grated Parmigiano cheese divided
- ½ cup gruyere cheese
- ¼ cup bread crumbs
- ¼ teaspoon nutmeg
- 1 ½ cups heavy cream + 1/2 cup for pouring on top
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh chopped parsley for topping
- Butter for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium heat, and saute the chopped onion and fresh thyme in olive oil until the onion becomes translucent.
- Add the leftover pot roast and beef broth to the skillet and cook the meat until heated.
- Drain the pasta and reserve 1/4 cup of the pasta water.
- Add the cooked pasta, reserved pasta water, pot roast mixture, half of the Parmigiano cheese, gruyere cheese, nutmeg, and 1 1/2 cups of heavy cream to the pan. Mix well to ensure even distribution of ingredients.
- Grease a 9x13 baking dish with butter. Transfer the pasta and pot roast mixture into the greased baking dish.
- Pour the remaining 1/2 cup of heavy cream over the top of the mixture.
- Sprinkle the shredded mozzarella cheese, breadcrumbs, and remaining Parmigiano evenly on top of the casserole.
- Bake in the oven for about 20-25 minutes or until the top is golden and bubbly.
- Once done, remove the pot roast casserole from the oven and let it rest for a few minutes before serving. If desired, sprinkle portions of the casserole with additional parsley.
- Enjoy your delicious leftover pot roast casserole with pasta!
Notes
- Cut or shred the leftover pot roast into bite-sized pieces so the beef distributes evenly throughout the casserole.
- Cook the pasta just until al dente because it will continue cooking as the casserole bakes.
- Don't skip the sauce because it helps keep the pasta and leftover beef moist while baking.
Nutrition
Calories: 858kcal | Carbohydrates: 63g | Protein: 52g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 182mg | Sodium: 679mg | Potassium: 695mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1308IU | Vitamin C: 2mg | Calcium: 490mg | Iron: 4mg
