Best Delicious Low Carb Leftover Pot Roast Casserole Recipes

POT ROAST CASSEROLE

Pot Roast Casserole image

Make and share this Pot Roast Casserole recipe from Food.com.

Provided by Boise Cook

Categories One Dish Meal

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces fine egg noodles, cooked
2 cups pot roast, cooked and chopped
2 cups alfredo sauce
1 cup sliced mushrooms
1/4 cup breadcrumbs

Steps:

Mix noodles, pot roast, Alfredo sauce and mushrooms in a 2 quart casserole dish.
Sprinkle with bread crumbs.
Bake at 350 for 20-30 minutes or until crumbs are golden.

Nutrition Facts : Calories 249.9, Fat 3, SaturatedFat 0.8, Cholesterol 48, Sodium 62.3, Carbohydrate 46.1, Fiber 2.4, Sugar 1.8, Protein 9.5

LEFTOVER POT ROAST CASSEROLE

Leftover Pot Roast Casserole image

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Provided by Yoly

Categories Main Dish Recipes Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g

LEFTOVER POT ROAST HASH

Leftover Pot Roast Hash image

This is another way we like to use leftover beef pot roast, potatoes, carrots, and gravy. The onion and cabbage start out raw. Plan your pot roast meal to have extra veggies for this. There is a lot of dicing, so when I was still working I use to dice it up the night before then it was faster when I came home from a long day. Buy shredded cabbage. Pepper and worcestershire sauce really depends upon how your gravy tastes. Top with eggs that you have either poached or fried, I have not included directions for how to fix eggs.

Provided by WiGal

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups cabbage, shredded
2 teaspoons fresh thyme, leaves
1 cup onion, minced
2 cups beef roast, cooked minced
2 cups potatoes, cooked diced
2 cups carrots, cooked diced
1 1/4 cups beef gravy
1/4 cup beef broth (optional)
1/2 teaspoon dill weed (optional)
1/4 pepper (to taste)
Worcestershire sauce, to taste
parsley, minced
4 -6 eggs (optional)

Steps:

Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often.
Stir in rest of ingredients, keep burner at medium.
Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns.
Add small amounts of beef broth IF it looks too dry.
Start fixing your eggs-either poach or fry.
Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns.
Plate, sprinkle on parsley.
Top each portion with 1 egg.

Nutrition Facts : Calories 523.2, Fat 19.3, SaturatedFat 6.1, Cholesterol 171.6, Sodium 651.9, Carbohydrate 28.6, Fiber 5.3, Sugar 6.6, Protein 61.3