Reviewed: Mar. 19, 2012

Great with left over chicken substituted for the pork. I used cream of mushroom instead of the cream of celery because that's what I have stocked. With the chicken substitution, this is one of the most requested meals in our house

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Reviewer:

randraka

Reviewed: Jan. 25, 2012

This was a great recipe, and I agree with the other reviews that say it gets better the second day. I made a few changes: quinoa instead of rice 2 cans mushroom soup {with garlic} omitted the mayo added cumin, turmeric and ginger loaded up on the broccoli and as a last minute idea tossed in a few slices of fresh portabella mushrooms

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Reviewer:

designsparrow

Reviewed: Jan. 24, 2012

I was looking for something different to do with pork - thanks for a great recipe.

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Reviewer:

polishprincess

Reviewed: Dec. 25, 2011

Cooked rice for 10 minutes. Slopped all ingred in a bowl. Mixed and threw on top. Baked 30 minutes. Then uncovered and threw bacon bits on top. Raised heat to 358 degrees and added shark shaped crackers on top. Hoping kids will eat!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Villa Park, Illinois, USA

Reviewed: Nov. 29, 2011

great use of a dry smoked pork roast. My only substitution was the veg. I used a corn, pepper black bean mix as that's what I had on hand. I also put some smoked cheddar cheese in it, didn't like the cheese on its own but work well in this dish. I love curry, you may want to add salt to your taste.

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Reviewer:

bameiboo

Reviewed: Oct. 20, 2011

This was very good and easy to put together. It fit nicely in a 9x13. You could very easily adapt other veggies to go into this casserole, also Chicken would be a perfect sub for the pork! Thanks for the recipe.

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Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Aug. 29, 2011

Wow - loved it, we all did! I was so surprised because SS claims he doesn't like rice but this was great. I even made it with extra rice (3c water - 1-1/2c brown basmati) because the pork I used was about 2lb but I kept the qty the same on everything else. I didn't know if the curry would be too different from what I usually make (seldom use it) but the amount was just right and I just love this recipe way more than I expected :)

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Reviewer:

Jodi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 19, 2011

I had leftover asain style pork roast & leftover "curried rice pilaf" from this site, along w/leftover steamed broccoli. An ingredient search turned up this recipe. WOW! It is FANTASTIC! I'll be ensuring leftovers of these foods often, no doubt! I can't speak highly enough of this casserole!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: May 4, 2011

I use this recipe as a base and just throw in whatever I have on hand-- peas, corn, broccoli, ham, bacon, cheese... you can really use your imagination, and it's super forgiving on the cook times.. The only change I make consistently is that I mix two beaten eggs in with the liquidy ingredients before baking. Thanks Julie!

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