Country Potato & Pot Roast Casserole
A hearty meal in a hurry.
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
1 container (16 ounces) fully-cooked shredded pot roast and gravy
1 package (16 ounces) frozen French cut green beans
1 container (20 ounces) fully cooked mashed potatoes
1/4 cup milk
1/2 tsp. salt
1/2 tsp. 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
Heat 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 excess
moisture.
Microwave mashed potatoes according to package directions. 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 hot.