Loaded Pot Roast Casserole

• (8 ounce) package wide egg noodles↗1 package

  8 ounce

• sliced leftover pot roast4 cups
• seasoned pepper1 teaspoon
• ground ginger↗1 teaspoon
• onion powder↗1 teaspoon
• teriyaki sauce↗1 cup
• italian seasoning↗1 teaspoon
• crumbled bacon bits↗1 cup
• frozen peas, thawed↗20 ounces
• shredded monterey jack cheese2 cups
• roasted garlic alfredo sauce1 jar

  15 ounce

• whipped cream cheese↗3⁄4 cup
• garlic powder↗1 teaspoon
• shredded parmesan cheese↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Cook noodles according to package directions;drain and set aside.

2. 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. 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. 4

   cheese.

5. 5

   Top evenly with beef mixture and remaining parmesan cheese.

6. 6

   Bake at 350 degrees for 30 minutes or until bubbly and golden.