Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking. - Cook the Noodles
Boil egg noodles according to package instructions until al dente. Drain and set aside. - Combine Ingredients
In a large mixing bowl, combine shredded pot roast, cooked noodles, cream of mushroom soup, beef broth, and seasonings. Stir until everything is evenly coated. - Assemble the Casserole
Pour the mixture into the prepared baking dish. Spread it evenly so the noodles and meat are distributed throughout. - Bake
Cover the casserole with aluminum foil and bake for 25–30 minutes. Remove the foil in the last 5 minutes to allow the top to brown slightly. - Serve and Enjoy
Once baked, let it cool for a few minutes. Serve as-is or with a side of green vegetables for a complete meal.
Tips for Success
- Leftover Pot Roast: This recipe is perfect for using leftover pot roast, making it a quick and economical meal.
- Creamy Variations: Add a splash of milk or sour cream for extra creaminess.
- Cheesy Twist: Sprinkle shredded cheddar on top before the final 5 minutes of baking for a golden, cheesy crust.
Final Thoughts
The Oven Baked 5-Ingredient Pot Roast and Noodle Casserole is proof that comfort food doesn’t need to be complicated. With minimal ingredients and maximum flavor, it’s ideal for busy weeknights, family dinners, or anytime you crave a warm, satisfying meal. It’s easy, delicious, and the kind of dish everyone asks for seconds on.
