Country Potato and Pot Roast Casserole
Makes 4 servings.
A hearty meal in a hurry.
Prep Time: 10 min.
Cooking Time: 20 min.
1 - container (16-ounces) fully-cooked shredded pot roast and
1 - package (16-ounces) frozen French cut green beans
1 - container (20-ounces) fully cooked mashed potatoes
1/4 - cup milk
1/2 - teaspoon salt
1/2 - teaspoon pepper
1 - can (4-ounces) sliced mushrooms, drained
1 - can (10-1/2 ounces) cream of mushroom soup
1 - can (2.8 ounces) French fried onions
Preheat oven to 400�F. Microwave pot roast according to
package directions. Break up any large pieces.
While pot roast heats,
quick-thaw green beans by rinsing with cool water in a
colander until thawed.
Squeeze beans to thoroughly drain
Microwave mashed potatoes according to package
- Stir milk, salt and pepper into heated potatoes.
- While potatoes heat, spread pot roast with gravy in
bottom of 9x13-inch casserole dish.
- Layer thawed green beans
and drained mushrooms over roast.
- Spread cream of mushroom
soup over beans and mushrooms.
- Top with mashed potatoes and
sprinkle French-fried onions over casserole.
- Cover loosely with foil and bake 20 minutes.
- Serve while