"There are many recipes with this name, but it has never been made this way. I believe if you would try it, you will like it and will make it again." — truthsayer
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boneless beef roast
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
frozen hash brown potatoes
ground black pepper
After reading the other reviews I improvised this recipe to use the leftover potroast I had (flavored with onions, etc). I used only 1 cup of milk for the sauce, 1/2 t each of curry powder, garlic powder & seasoned salt along with the soup, Worchestershire sauce & paprika. I did not use any additional salt or pepper. I added extra cheese (1 cup total), a can of green beans & some French fried onions on top (last 10 min of baking). The sauce came out thick & very tasty. It smelled wonderful while baking, too! I will certainly make this again.
The really popular recipes keep getting more and more reviews and just keep getting more and more popular so I wanted to give an unrated recipe a chance. This is the first time, despite a number of culinary misadventures, that I've had to resort to a backup dinner. Giving the benefit of the doubt, I followed the recipe exactly and ended up with 1 TEASPOON of salt per serving. Had my family eaten this dish, we would have been dessicated corpses come morning. If I hazard a guess through the overriding saltiness, this dish seems like it might have had an interesting flavor. It was too soupy, though, and had to be served in a bowl with spoons instead of the standard plate and fork I would expect with a casserole. I don't think I'm curious enough to even try it again with modifications, but I did return it to the oven with some cut up potatoes to leech the salt to see if any salvaging could be done.
I used this basic recipe to use up leftover roast. It was pretty good and quick for a night we didn't have much time for supper. I also cut way back on the milk and spices, as the roast was already seasoned with montreal steak spice from when it was cooked.
We loved the smell of the curry in this recipe, but the dish was unedible. It was much too salty and watery. I added instant mash potatoes at the end to thicken it, but the salt was just too much and I didn't add the full tablespoon it called for?????
I did not care for this dish-way too salty.
Perhaps the tablespoon of salt is an error? Due to the bad reviews I skipped this one.
amazingly simple and wonderful taste will share recipe and make often
Needs half the amount of milk listed, and 1/3 of the salt. Other than that, it was a nice change from the same old flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef Hash Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 408
** Calories from Fat: 234
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