Servings
Font
Back
0 from 6 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 1389 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. 
  3. 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.
  4. Add the leftover pot roast and beef broth to the skillet and cook the meat until heated.
  5. Drain the pasta and reserve 1/4 cup of the pasta water. 
  6. 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.
  7. Grease a 9x13 baking dish with butter. Transfer the pasta and pot roast mixture into the greased baking dish.
  8. Pour the remaining 1/2 cup of heavy cream over the top of the mixture.
  9. Sprinkle the shredded mozzarella cheese, breadcrumbs, and remaining Parmigiano evenly on top of the casserole.
  10. Bake in the oven for about 20-25 minutes or until the top is golden and bubbly.
  11. 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.
  12. Enjoy your delicious leftover pot roast casserole with pasta!

Notes

  • Use Quality Ingredients: Start with high-quality cheeses, fresh herbs, and a flavorful leftover pot roast. Quality ingredients contribute to a richer and more satisfying casserole.
  • Use Quality Ingredients: Start with high-quality cheeses, fresh herbs, and a flavorful leftover pot roast. Quality ingredients contribute to a richer and more satisfying casserole.
  • Balance Flavors: Adjust the seasoning to your taste. Taste the pot roast mixture before combining it with the pasta to ensure a well-balanced and seasoned dish.
  • Balance Flavors: Adjust the seasoning to your taste. Taste the pot roast mixture before combining it with the pasta to ensure a well-balanced and seasoned dish.
  • Thoroughly Mix Ingredients: Ensure an even distribution of ingredients by thoroughly mixing the pasta, pot roast, cheeses, and other components. This guarantees each bite is full of flavor.
  • Thoroughly Mix Ingredients: Ensure an even distribution of ingredients by thoroughly mixing the pasta, pot roast, cheeses, and other components. This guarantees each bite is full of flavor.

Nutrition Information

Calories 1389kcal (69%) Carbohydrates 96g (32%) Protein 79g (158%) Fat 76g (117%) Saturated Fat 43g (215%) Polyunsaturated Fat 4g Monounsaturated Fat 23g Cholesterol 307mg (102%) Sodium 1026mg (43%) Potassium 1071mg (31%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2399IU (48%) Vitamin C 4mg (4%) Calcium 754mg (75%) Iron 6mg (33%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 1389

% Daily Value*

Calories 1389kcal 69%
Carbohydrates 96g 32%
Protein 79g 158%
Fat 76g 117%
Saturated Fat 43g 215%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 23g 115%
Cholesterol 307mg 102%
Sodium 1026mg 43%
Potassium 1071mg 23%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 2399IU 48%
Vitamin C 4mg 4%
Calcium 754mg 75%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.