Roast Beef Hash Casserole

19 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    7 h 45 m
  • Ready In

    8 h
Recipe by  truthsayer

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (19)

Rate This Recipe


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.



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.

Brian Braaten

Brian Braaten

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.

More Reviews

Similar Recipes

Barbeque Beef Casserole

Barbeque Beef Casserole

Corned Beef Noodle Casserole

Corned Beef Noodle Casserole

Zippy Beef Casserole

Zippy Beef Casserole

Cheesy Macaroni and Beef Casserole with Thyme

Cheesy Macaroni and Beef Casserole with Thyme

Cheesy Corned Beef Hash Casserole

Cheesy Corned Beef Hash Casserole

Turkey and Hash Brown Casserole

Turkey and Hash Brown Casserole


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Dried Beef Casserole


next recipe:

Barbeque Beef Casserole