Reviewed: Nov. 23, 2009

Tried this and did not like this dish.

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sallymac

Cooking Level: Expert

Home Town: Doyline, Louisiana, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Sep. 9, 2009

I halved the recipe and my husband and I shared a wonderful casserole that fed us well for two nights. I left the seasoning as it was in the full recipe and enjoyed every bite. Thanks for sharing this recipe.

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COUNTRYLINK

Cooking Level: Intermediate

Home Town: Escanaba, Michigan, USA

Living In: Shelton, Washington, USA

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Reviewed: Jul. 9, 2009

This was pretty good... I had to leave out the curry (daughter hates it), but, added some shredded cheddar cheese and FF onion rings over the top for the last 10 minutes, and I think that is what MADE the dish. Would love to try with the curry sometime!

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Bev511

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This recipe was great! I'm lactose intolerant, so I used coconut milk instead of a cream soup. Fresh broccoli gave a great crunch. I added lots of curry and fresh ground black pepper. This was perfect for leftover pork loin, and was easy to make on a busy day! Definite repeat!

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LaKittyChan

Cooking Level: Intermediate

Home Town: Capistrano Beach, California, USA

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Reviewed: Apr. 22, 2009

Pretty good - but not worth the five stars IMO. I left the curry out, because my wife doensn't care for it, and I found it lacking a bit of flavor. The french fried onions over the top are a MUST - this recipe would be pretty bland without them. You can use a cheaper cut of pork and it still comes out tender, making this a good recipe for a budget.

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: Apr. 6, 2009

My family loved this recipe, although I did make a few changes. I omitted the curry powder and used 2 tsp. sage, 1 tsp. thyme, and 1 tsp. Old Bay Seasoning. I believe the broccoli made it a bit soupy and will try using peas and/or carrots the next time instead. I will also use paprika sprinkled on the top to make it more visually appealing, and uncover it for the last 10 minutes of baking to brown even more.

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scoutermom

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Rutland, Massachusetts, USA

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Reviewed: Feb. 11, 2009

We had pulled pork left over and wasn't sure what to make found this recipe and it was fantastic. I used fresh broccoli and added cheddar cheese as a top layer everyone loved it.

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Cj

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Reviewed: Nov. 20, 2008

We're not big on one-dish casserole type meals, but we had a lot of meat leftover on our rotisserie chicken that we decided to use in this recipe. The curry is light and not overpowering. I thought the mayo added a lot of flavor. I used fresh brocoli and it actually got sort of soggy. (I'm used to just lightly steamed brocoli.) Anyway, I can't imagine making this with frozen brocoli. Then it would be super soggy. Overall we enjoyed it a lot and will make it again!

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DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 22, 2008

Surprisingly good! My husband actually wants me to make it again! (I thought it would be bland, but was pleasantly surprised!) I used the fresh broccoli and it turned out wonderfully!

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Sharia

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Reviewed: Sep. 22, 2008

My husband raved for several minutes - he rarely does this! I have leftover pork often, so I'm sure this recipe will become a staple. Cleanup was easy too, as even a double batch was eaten up by my large family (5 kids and two parents at home for this meal).

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Louise Tegtmeier

Home Town: Wahpeton, North Dakota, USA

Living In: Grandin, North Dakota, USA

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Reviewed: Jun. 12, 2008

Really yummy and reheats well. I made a few simple changes. Substituted salt for the curry, used a can of cream of chicken and a can of cream of mushroom soup. I also used a 14 oz bag of broccoli flowerettes and a couple handfuls of shredded mexican cheese stirred in. The next day I added a little milk to the leftovers before I microwaved them. It seemed even better the second day!

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SueG

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Reviewed: May 20, 2008

This was great. I have made this several times and like adding fresh broccoli better. No need to cook the broccoli first. Also try using some pork sirloin. Its a cheaper cut of meat, just cut up and fry with some seasoning in a touch of olive oil.

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joanie

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Jan. 10, 2008

A keeper!! Substituted Broccoli Cheese soup for the celery soup.

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J. Aubrey

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Reviewed: Nov. 14, 2007

This was a little bland. Will probably make again but with some alterations.

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OTTOS2

Cooking Level: Expert

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Reviewed: Oct. 26, 2007

Made it exactly as written. Probably should have used cream of mushroom like some and added cheese.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 23, 2007

I forgot the black pepper and curry(oops), I added shredded mild cheddar and stuffing on top and used fresh broccoli.As some of the other reviews suggested. I never noticed the missing ingredients. Thanks!

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Bluwolf

Home Town: Gary, Indiana, USA

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Reviewed: Oct. 22, 2007

My husband LOVED this!

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noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

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Reviewed: Sep. 30, 2007

Thanks for a good recipe. I had some left over roasted pork tenderloin and brown rice an needed an idea of what to do with it. I substituted cream of mushoom and cream of chicken only because I didn't have the celery soup. I also didn't have any broccoli left(darn) so I threw in some french-style green beans and topped it all with OJ's Fried Onion Rings. Shades of the ole T'Day green bean casserole re-visited. Double-double leftovers? I may try this with leftover turkey too.

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