Pork and Spaghetti Casserole

Pork and Spaghetti Casserole
Diana Rattray
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4 Servings
Ratings (8)

This casserole is a great way to use a leftover pork roast, and it makes an easy, tasty, and satisfying everyday family meal.

If you prefer a homemade sauce, try the basic béchamel sauce or a variation, or use a seasoned white sauce.

What You'll Need

  • 1 small package (7 or 8 ounces) thin spaghetti
  • 2 cups diced leftover cooked pork loin or tenderloin
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 cup frozen peas and carrots, thawed
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil, optional
  • 1/2 cup milk, half-and-half, or cream
  • salt and pepper, to taste
  • 1/2 cup fresh shredded Parmesan cheese or about 1/4 cup grated

How to Make It

  1. Lightly grease a  2 1/2 to 3-quart casserole. Heat oven to 350 F (180 C/Gas 4).
  2. Break spaghetti into 3 or more pieces and cook in boiling salted water following the package directions; drain, rinse and set aside.
  3. In a large bowl combine the diced pork, condensed soup, peas and carrots, onion, celery, parsley, basil, and milk or half-and-half; stir in the drained spaghetti. Taste and season with salt and pepper, as needed.
  1. Turn the mixture into the prepared pan and sprinkle the Parmesan cheese over the top.
  2. Bake for 20 to 30 minutes, until hot and bubbly.

Serving Suggestions

Serve this dish with hot baked buttermilk biscuits or yeast rolls, along with a green salad or Caesar salad.

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