Pot Roast and Potato Casserole

The name of this dish is really the best way to describe it. I consider myself quite savvy at coming up with left over "make over" meals. This one is a touch different. Using left over pot roast and gravy along with a few other ingredients will give us a different supper tonight.

• Left over pot roast cut into bite sized pieces
• Left over pot roast gravy - I used about 1 cup.
• 1 cup onion - rough dice
• 1 cup sliced mushrooms (I used porcini, use what you have on hand or like.)
• 1 + large potato - thinly sliced (I used the blade on my food processor to get nice thin even slices. It took a little more than one large potato. The potato I used was a Russet Baking Potato.)
• 1 tbsp. butter
• salt and black pepper to taste

1. In a skillet that can go in the oven, add the butter and melt over medium heat.
2. Add in the onions and cook for a couple of minutes then add in the mushrooms.
3. Cook the mushrooms until they start to brown slightly.
4. Turn the heat down to low. Add in the meat chunks and gravy.
5. Give this a good stir and cook for 2 minutes.
6. Preheat your oven to 350 degrees.
7. Take the potato slices and layer over the top. Salt and pepper them to taste.
8. Bake in a 350 degree oven until the potatoes are tender and nicely browned. Cook covered for half of the time and then remove the cover. Takes about an hour.