Delicious Low Carb Leftover Pot Roast Casserole
Transform your dinner leftovers into a culinary masterpiece with this **Delicious Low Carb Leftover Pot Roast Casserole**! Perfect for repurposing tender pot roast, this hearty casserole combines savory shredded meat, steamed cauliflower florets, and nutrient-packed spinach in a decadent, creamy sauce made with heavy cream, cream cheese, and a hint of paprika. Topped with melty cheddar cheese and baked to golden perfection, this low-carb dinner is both comforting and keto-friendly. Ready in just an hour, it’s an easy, flavorful solution for weeknights or meal prep. Garnish with fresh parsley for a vibrant finishing touch, and watch it disappear from the table!
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Recipe Information
Ingredients
- 2 cups Leftover pot roast
- 3 cups Cauliflower florets
- 1 cup Frozen spinach (thawed and drained)
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Heavy cream
- 4 ounces Cream cheese
- 2 tablespoons Unsalted butter
- 2 cloves Minced garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Steam the cauliflower florets until just tender, about 8-10 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Lower the heat and add the cream cheese to the skillet. Stir constantly until the cream cheese has melted and formed a smooth mixture.
Slowly pour in the heavy cream while stirring. Add the salt, black pepper, and paprika, and mix well to create a creamy sauce.
In a large bowl, combine the steamed cauliflower, leftover pot roast (shredded into bite-sized pieces), thawed and drained spinach, and half of the shredded cheddar cheese.
Pour the creamy sauce over the mixture and stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out in an even layer.
Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it cool for a few minutes before serving.
Optional: Garnish with chopped fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1801 mg | 139% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
