Roast Beef Hash Casserole Recipe -
  • READY IN 8 hr

Roast Beef Hash Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    7 hrs 45 mins

    8 hrs


  1. Place the beef roast in a slow cooker with water and Worcestershire sauce. Cover, and cook 6 to 7 hours on Low. Remove beef from slow cooker, and shred.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Mix milk and soup in a saucepan, and bring to a boil. Stir Cheddar cheese into the mixture until melted. Remove from heat, and mix in shredded beef and hash browns. Season with curry powder, salt, garlic powder, seasoned salt, paprika, and pepper. Transfer to a casserole dish.
  4. Bake 35 minutes in the preheated oven. Let stand 5 minutes before serving.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2006

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.

Most Helpful Critical Review
Sep 18, 2005

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.

Nov 08, 2007

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.

Oct 08, 2007

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?????

Jun 11, 2006

I did not care for this dish-way too salty.

Dec 30, 2010

Perhaps the tablespoon of salt is an error? Due to the bad reviews I skipped this one.

Dec 02, 2009

amazingly simple and wonderful taste will share recipe and make often

Dec 11, 2005

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.


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 2688 mg
  • 108%

* Percent Daily Values are based on a 2,000 calorie diet.

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