This recipe for beef stroganoff casserole is a good use of leftover pot roast.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat.

  • Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions.

  • Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top.

  • Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.

Cook's Notes:

Bacon grease can be used in place of tallow, if preferred.

Beef bone broth or juice from pot roast can be used instead of beef broth.

Nutrition Facts

384 calories; protein 21.3g 43% DV; carbohydrates 5.1g 2% DV; fat 30.9g 48% DV; cholesterol 107.1mg 36% DV; sodium 382.8mg 15% DV. Full Nutrition
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