Loaded Pot Roast Casserole - cooking recipe

Ingredients

1 (8 ounce) package wide egg noodles
4 cups sliced leftover pot roast
1 teaspoon seasoned pepper
1 teaspoon ground ginger
1 teaspoon onion powder
1 cup teriyaki sauce
1 teaspoon italian seasoning
1 cup crumbled bacon bits
20 ounces frozen peas, thawed
2 cups shredded monterey jack cheese
1 (15 ounce) jar roasted garlic alfredo sauce
3/4 cup whipped cream cheese
1 teaspoon garlic powder
1 1/2 cups shredded parmesan cheese

Preparation

Cook noodles according to package directions;drain and set aside.
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.
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
cheese.
Top evenly with beef mixture and remaining parmesan cheese.
Bake at 350 degrees for 30 minutes or until bubbly and golden.