1 (16 oz.) container H-E-B Shredded Beef Pot Roast with Gravy
1 (16 oz.) package frozen French cut green beans
1 (20 oz.) container Simply Potatoes, Country Mashed
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 (4 oz.) can sliced mushrooms, drained
1 (10 1/2 oz.) can healthy cream of mushroom condensed soup
1 (2 4/5 oz.) can French fried onions
Heat oven to 400 degrees F.
Microwave pot roast according to package directions. Break any large pieces into smaller pieces.
While pot roast heats, quick-thaw green beans in a colander. Rinse with cool water 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 a 9 x 13-inch pan.
Layer thawed green beans and drained mushrooms over roast. Spread cream of mushroom soup over beans and mushrooms.
Top with mashed potatoes. Sprinkle French fried onions over casserole.
Cover loosely with foil and bake 20 minutes. Serve while hot.
No Nutritional Information Available
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