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I put this casserole together with leftovers from a pot roast dinner and a few other ingredients. There was a severe thunderstorm in the area here in Denver, thus the name! My family gobbled it up and there were no leftovers in the 8"x8" baking dish I used! You don't need a thunderstorm to try this recipe! :)
- 1⁄2-1 lb leftover pot roast, chopped into bite-size pieces
- 1 cooked carrot, chopped
- 1 large potatoes or 3 small red potatoes, cooked and chopped
- 1 (14 1/2 ounce) can stewed tomatoes, undrained
- 1 (15 ounce) can creamed corn
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- seasoning salt
- seasoned bread crumbs
- grated parmesan cheese
- non-stick cooking spray
- 1⁄4 cup sour cream (I used "lite")
- Combine all ingredients, except bread crumbs, Parmesan cheese, and oil spray.
- Pour mixture into baking dish.
- Sprinkle with bread crumbs and cheese to coat surface evenly.
- Spray with oil spray to moisten.
- Bake at 350 for 30 minutes or until bubbly and crumbs are golden brown.
- NOTE: Recipe may be adjusted to amount of leftovers you may have.
- Also, casserole is moist!