I had some leftover pork roast, and I found this recipe hunting for something to do with it. I started by dicing the pork and found that I had 4 1/2 cups, so I decided to triple the recipe. This may not have been the best idea, because the consistency never turned out the way I'm imagining it should have. Or, possibly, I added the flour too quickly. The prep time really was fairly long -- I had to make mashed potatoes -- and my family was complaining about being hungry while I was still doing the initial steps. Other than the quantities, I didn't change the recipe much. I couldn't find condensed broth, so just used regular broth. I used a combination of American and Gouda cheese (just to use up the American). When I took it out of the oven, it was like a large tray of stew. The mashed potatoes dissolved into the rest of it; it didn't hold a shape at all. Nonetheless, everyone loved it! My husband actually ate too much of it -- very rare for him. And my two seven-year-olds said it was the best thing I'd ever made. Everyone agreed that it was like a cross between the inside of a pot pie and a shepherd's pie. Since there was so much leftover, I'm going to make it into a pot pie tomorrow (there's actually enough for two!). We will call it ""porkupie."" It certainly did dirty a lot of dishes but otherwise wasn't difficult. If I'd had the mashed potatoes already, the prep time would have been pretty short. I'll make it again if I have leftover pork!

We had alot of leftovers from our Christmas pork shoulder so I was looking for something to do with it. This recipe was perfect. I couldn't find a packaged mix of peas & carrots in the frozen foods section so I used fresh carrots & shredded them (very finely or they will not cook) in the Cuisinart. I added extra poultry seasoning and most importantly used real homemade mashed potatoes (I add a dab of plain yogurt or sour cream plus a sprinkle of garlic powder to mine.) Lastly I am picky about the cheese. Mine turned out really well using Cracker Barrell sharp but it only comes in a cube so I had to cut it up into cubes. All this took alot more than 15 min. to prepare and I had alot of dirty dishes but I doubled up the recipe to make it worthwhile and it was a hit. Definitely a great winter comfort food dish.

I bought a large roast and baked it - then wondered what to do with it!?! I found this recipe, had the ingredients on hand and my family loved it! I used a mashed potato mix, next time I'll either use the real thing or buy frozen. I forgot to cook the peas/carrots but between adding them to the simmering mix, then baking the casserole, they were fully cooked. This is a ""keeper"" recipe!

The blended flavors of this recipe are are a taste delight. Well worth the little extra time it takes to prepare for a leftover dish. Has the potential for tweaking or substituting other ingredients.

I made this casserole & must say it is a 5 star. Very easy to prepare & tasty. I will make this again will try it with other leftover meats. I have shared this recipe with some of my friends who wanted the recipe when I raved about it.

I made more than the recipe called for and it came out very good. Prep time was a little longer than I usually like espesially for leftovers but it turned out very good I imagine it would be just as good if not better with leftover chicken.