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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.

This is also a great use for leftover roast and mashed potatoes.

Recipes and Cooking Data Courtesy of the Texas Beef Council