Roast Beef Hash Casserole

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"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

8 h servings 408 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 2688 mg
  • 108%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Footnotes

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

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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, gar...

Most helpful critical review

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 numbe...

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 numbe...

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, gar...

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 al...

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 m...

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.

Pure salt to top it off\ totally runny.