Ingredients:
1/2-1 lb leftover pot roast, chopped into bite-size pieces
1 cooked carrots, chopped
1 large potatoes or 3 small red potatoes, cooked and chopped
1 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (15 ounce) cans creamed corn
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
seasoning salt
seasoned bread crumbs
grated parmesan cheese
non-stick cooking spray
1/4 cup sour cream ( I used “lite”)
Directions:
Combine all ingredients, except bread crumbs, Parmesan cheese, and oil spray.
Pour mixture into baking dish.
Sprinkle with bread crumbs and cheese to coat surface evenly.
Spray with oil spray to moisten.
Bake at 350 for 30 minutes or until bubbly and crumbs are golden brown.
NOTE: Recipe may be adjusted to amount of leftovers you may have.
Also, casserole is moist!
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.