Reviewed: Nov. 8, 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.

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Brian Braaten

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Reviewed: Oct. 8, 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?????

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Georgia Roskelley

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Reviewed: Aug. 28, 2007

the ingredients looked good but when we tried it,we didn't care for it at all.we think the curry powder was the culprit.sorry!

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gina i.

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Reviewed: Jul. 28, 2007

Very good, but with the following changes. 1 cup milk, 1 cup cheese, cream of celery soup, use salt(sparingly) & pepper in slow cooker,not later. Add (optional)frozen mixed veggies, 1/2 cup. also, I plan on trying this with shredded roast chicken next time.

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beggar

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Reviewed: Jul. 9, 2007

Something about this recipe is just "off". Maybe too much curry? My husband barely touched the dish. There are much better uses for roast beef.

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southernbelle

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Boise, Idaho, USA

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Reviewed: Jun. 13, 2007

i skipped the seasoning salt and the curry powder. it came out pretty tasty!

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SPARKLES1382

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Reviewed: Jun. 11, 2006

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

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jnf91

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Reviewed: Apr. 2, 2006

With some changes, this was actually not bad and the family liked it okay. Inexpensive and a great way to use leftovers. Did not use curry, only 1 C of milk, and 1 C of cheese. Added French Fried Onions to the top.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: 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.

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ChatnJan

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Reviewed: Mar. 10, 2006

Tried it, didn't like it...

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janie

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Reviewed: 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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HALINJA

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Reviewed: Oct. 12, 2005

This recipe was not to my taste.

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SkylarsDad

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Reviewed: Oct. 3, 2005

This was not to my taste! Run for the hills. I would suggest not trying this recipe.

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Jayhawk

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: 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.

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