Pork and Spaghetti Casserole

Pork and Spaghetti Casserole
Diana Rattray
    35 min

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