Loaded Pot Roast Casserole

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package wide egg noodles
• 4 cups sliced leftover pot roast
• 1 teaspoon seasoned pepper
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1 cup teriyaki sauce
• 1 teaspoon italian seasoning
• 1 cup crumbled bacon bits
• 20 ounces frozen peas, thawed
• 2 cups shredded monterey jack cheese
• 1 (15 ounce) jar roasted garlic alfredo sauce
• 3/4 cup whipped cream cheese
• 1 teaspoon garlic powder
• 1 1/2 cups shredded parmesan cheese

Recipe

• 1 cook noodles according to package directions;drain and set aside.
• 2 add leftover pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.stir in teriyaki sauce and italian seasoning.
• 3 combine green peas and next 4 ingredients.fold in noodles;spoon mixture into a lightly greased 13-x9-inch baking dish.sprinkle with half of parmesan
• 4 cheese.
• 5 top evenly with beef mixture and remaining parmesan cheese.
• 6 bake at 350 degrees for 30 minutes or until bubbly and golden.