Pot Roast Pasta Casserole

Pot Roast Pasta Casserole combines leftover pot roast, pasta, and mushrooms in a flavorful three-cheese sauce. This is absolutely delicious comfort food!

Make a delicious Pot Roast Pasta Casserole with leftover pot roast

My husband Jack and I both grew up in families where food never went to waste. We both hate to see perfectly good leftovers sit in the refrigerator uneaten – and that was the inspiration behind this delicious Pot Roast Pasta Casserole.

Perhaps you’ve made our Yankee Pot Roast or our Slow Cooker Pot Roast recipe, and have some of the fork-tender cooked beef left over? (This recipe can also be made with leftover Pork Pot Roast too.)

This easy pasta casserole combines the leftover meat, pasta, mushrooms, sweet onion, garlic, and a variety of cheeses including Parmesan, Provolone, and Boursin cheese, plus heavy cream, beef broth, and seasonings.

This casserole is so good – you might be tempted to cook up a pot roast just so you can make this easy and delicious meal!

• Every bite has savory beef and creamy cheese flavors among the tender cooked pasta.
• Leftover pot roast will never go to waste when you have this recipe in your go-to collection.
• This is a versatile recipe – make it with beef or pork, and you can add more or less meat depending on the amount of leftovers on hand.

• Leftover Pot Roast – We used four cups of a cooked beef pot roast in our casserole, but if you have a little more or less, that is fine (this recipe is very forgiving).  You can even swap in pork pot roast if you’d like.
• Pasta – We chose a sturdy ‘mezzi rigatoni’ shape pasta which is a shorter version of a traditional rigatoni noodle. Any other larger, thick pasta (such as penne) would work.
• Mushrooms – Our casserole included Cremini mushrooms, also known as baby Bellas, which have a rich, earthy flavor.  White button mushrooms can be substituted.
• Onions – We selected sweet onions for this dish, but a yellow onion can also be substituted as they both have mild flavor. We don’t recommend a white onion as the flavor is sharper and more pungent.
• Fresh Garlic
• Butter
• Extra Virgin Olive Oil
• Heavy Cream
• Cheeses – We included Boursin cheese (the original Garlic and Fine Herb flavor), Parmesan cheese and sliced Provolone cheese.
• Beef Broth – Make your own or buy canned or boxed broth.
• Fresh Parsley
• Dry Mustard
• Nutmeg
• Kosher Salt
• White Ground Pepper

1. Sauté mushrooms, onions, and garlic in oil and butter. Once cooked, pour into large bowl.
2. Add leftover pot roast pieces and provolone cheese to the same bowl, along with the chopped fresh parsley.
3. Prepare sauce by melting Boursin cheese with heavy cream and Parmesan cheese. Season with salt, white pepper, dry mustard, and grated nutmeg.
4. Cook pasta to slightly underdone (still a little chewy) and drain. Add pasta to the bowl with the other ingredients.
5. Pour the hot cream sauce into the bowl, then stir to combine with a solid spoon or firm spatula.
6. Pour the mixture into a 9x13x3-inch casserole dish that has been sprayed with non-stick spray.
7. Top with grated Parmesan cheese.
8. Bake for 35-40 minutes until hot and bubbly with some browning on top.
9. Serve immediately with additional chopped parsley over the top.

• Can I make Pot Roast Casserole ahead of time?  Yes – you could cook and cool each component (meat, pasta, vegetables, and the sauce). Heat each of them back up before assembling and baking the casserole. Or, bake ahead of time and reheat in the oven when ready to eat.
• How do I store leftovers?   Assuming your leftover pot roast was freshly made, store the leftover casserole covered in the refrigerator for up to three days.  (If your leftovers are more than a day old, the casserole will stay fresh for less time.)
• How do I reheat leftovers? Heat individual portions in the microwave. Or place the casserole dish back into the oven to heat through. You may want to cover with foil to avoid drying out the pasta.
• Can I freeze?  We don’t recommend freezing this casserole.

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