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Thursday, May 19, 2011

Pot Roast Casserole

I tried this tonight for dinner, and it was great! Took less than 25 minutes to make, from prep to the dinner table!

Ingredients:

§ 1 Can Rich & Hearty Pot Roast Soup (Progresso)

§ 2 baked potatoes, diced (microwaved, unpeeled)

§ ½ Cup baby carrots

§ ½ Cup frozen corn

§ 1 can ready-made crescents (Variation: use ready-made biscuits)

Preparation:

Pre heat oven according to crescents packaging.

Heat soup, add baked potatoes, carrots and corn. Bring to a simmer. Add salt and pepper to taste. If soup is too runny, and cornstarch or flour to thicken. Once soup is at a good consistency, pour into a casserole dish, I used a 10 x 10. Unroll the crescent dough over the casserole. Cook in oven as directed on dough packet (10-13 min)

Cook the left over crescents not used. Feeds 2-4 people

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