Reviewed: May 1, 2012

This recipe was easy to make. I did not add 2 cans of cream of chicken soup, instead I added a 1/4 cup of milk to cut down on the sodium. I also added frozen peas and frozen corn instead of canned corn.

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Reviewer:

amberkolberg

Reviewed: Apr. 7, 2012

The recipe was good, but I didn't like the taste of the pork with it. It would be even better with turkey or chicken.

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Reviewer:

KAREN IN MN

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 18, 2012

Excellent use of leftover pork roast! For some reason husband was excited to see the corn when he dug in :)

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Reviewer:

peggy

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Feb. 8, 2012

I wasn't really sure how this was going to taste. Everyone like it said it was different then my normal casserole. I will surely make this again. Thank for the great recipe!

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Reviewer:

Brenda

Home Town: Green Bay, Wisconsin, USA

Reviewed: Jan. 14, 2012

Very good way to use up leftover pork tenderloin.

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1 user found this review helpful

Reviewer:

Danielle

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Reviewed: Jan. 7, 2012

This is such a great base recipe for many casseroles. I left out the pork (vegetarian) and a can of soup. Subbed plain greek yogurt and used about half a cup of alfredo I had left from making a dip. Also added about 1 tsp of garlic powder. Was out of celery and red pepper. Used frozen green beans instead. Definitely one of those base recipes that you can mix and match and use up stuff from the fridge.

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2 users found this review helpful

Reviewer:

dreampdx

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 19, 2011

We thought it as great! We didn't have any cream of chicken soup, so we used cream of asparagus. What an outstanding flavor. This basic recipe would work with nearly any meats ( Pork, Chicken, Tuna ) as well as a variety of cream soups and vegetables. Use your imagination and you are sure to get a ht

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6 users found this review helpful

Reviewer:

Flipper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Swift Current, Saskatchewan, Canada

Living In: Richmond, Texas, USA

Reviewed: Oct. 27, 2011

Very easy to put together and very tasty. I used 1 can of cream of chicken soup and 1 can of cream of celery (because I didn't have any celery in the house). The 13x9 pan was stuffed full. Going to freeze the leftovers in individual size servings. Will be making again, but as another reviewer said, I will add peas to it next time.

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9 users found this review helpful

Reviewer:

GOODELLI

Cooking Level: Expert

Reviewed: Oct. 12, 2011

I had some leftover pork roast and, honestly, I didn't have high expectations for this casserole. But I was pleasantly surprised. I followed the recipe to the letter, except I added a handful of frozen peas (for some color), sub'd a can of cream of mushroom soup for one of the two cans of cream of chicken soup (only had one on hand), and baked in serving-size casseroles. The one criticism I have is that it was very watery, so next time, I will use only one can of soup, otherwise, it was pretty tasty. Chicken or turkey should work equally well in this recipe.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Sep. 28, 2011

My wife and I are casserole lovers and really enjoyed this. Made a few minor changes but otherwise followed the recipe. I had fixed a pork roast by baking it in chicken stock the previous day. I had saved the broth and cooked the noodles in the broth and water. Only used 1 can of soup and increased the sour cream to make up the difference. I seasoned the casserole with Emril's Original Essence.

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15 users found this review helpful