Dump-and-Bake Leftover Pork Tenderloin Casserole
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Dump-and-Bake Leftover Pork Tenderloin Casserole
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An easy leftover pork tenderloin casserole with rice and veggies is ready for the oven in just minutes!
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Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup (or sub with cream of chicken or cream of celery soup)
- 1 ½ cups low-sodium chicken broth
- ½ cup white wine (or sub with extra chicken broth)
- ½ teaspoon seasoned salt (such as Lawry’s brand)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup uncooked long grain white rice
- 2 cups cooked, diced pork tenderloin
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups grated sharp cheddar cheese, divided
- Optional garnish: chopped fresh herbs such as parsley, thyme, basil, or chives
Instructions
- Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Add condensed soup, broth, wine, seasoned salt, onion powder, garlic powder, and pepper to the prepared dish. Whisk together until completely combined.
- Stir in uncooked rice, pork, zucchini, and 1 cup of the grated cheese.
- Cover tightly and bake for 40-50 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to fluff the rice.
- Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
- Garnish with chopped fresh herbs and serve immediately.
Equipments used:
Notes
- If you don't have leftover pork tenderloin on hand, no problem! See my notes above regarding other options -- including leftover pork chops, pork loin, ham, pulled pork, or even chicken.
- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
Nutrition Information
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Serving
1/6 of the casserole
Calories
409kcal
(20%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
89mg
(30%)
Sodium
667mg
(28%)
Potassium
832mg
(24%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
443IU
(9%)
Vitamin C
6mg
(7%)
Calcium
329mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 409kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 667mg | 28% |
| Potassium | 832mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 329mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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