Leftover Pulled Pork Casserole
User Reviews
4.1
42 reviews
Good
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
Leftover Pulled Pork Casserole
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When you've got leftover pulled pork, this cheesy pork and pasta baked casserole is a must make dinner for the whole family. My leftover pulled pork casserole is easy to make with a simple cheese sauce and penne pasta.
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Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped (about 1 medium onion)
- 2 stalks celery chopped
- ½ Sweet Bell Pepper chopped
- 2 large clove garlic
- 2 tablespoons butter
- 3 tablespoons flour
- 1½ cups braising liquid from the hatch chile chopped pork or low sodium chicken broth
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ⅛-¼ teaspoon cayenne pepper (optional) use more if you like heat, less if you don't
- 4 ounces cheddar cheese shredded (can also use monterey jack, colby, mozzarella or other good melting cheese.)
- 3 cups Hatch Chile Chopped Pork or other leftover pulled pork, chicken or beef
- ½ pound penne pasta cooked to al dente, rinsed and drained
- 6 slices smoked Gouda cheese optional but good
IF YOU'RE NOT USING MY HATCH CHILE PORK:
- ½ cup roasted and peeled hatch chiles chopped (I'd use mild chiles, but choose whatever heat level suits you)
- ¼ cup cilantro chopped
FOR FRESH BREADCRUMBS:
- 1 slice bread
- 1 teaspoon butter
- 2 sprigs parsley
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Instructions
MAKE THE BREADCRUMBS:
- Tear the bread into chunks and place in a mini food processor. Add the butter and parsley. Pulse until fine breadcrumbs form. Set aside.
PREHEAT THE OVEN:
- Preheat the oven to 350°. Spray a casserole dish with vegetable spray and set aside.
COOK THE PASTA:
- Bring a pot of water to a boil and cook the penne pasta to al dente according to the package directions. Drain the pasta and set aside.
ASSEMBLE THE HATCH CHILE MIXTURE:
- Heat a large skillet over medium high heat. When the pan is hot add the olive oil. Stir in the onion, celery and green pepper. Cook for 3-4 minutes until softened and slightly translucent.
- Add the garlic and continue to cook for another minute until fragrant.
- Add the butter to the pan and once it's melted, sprinkle on the flour, kosher salt, black pepper and cayenne. Stir well to combine, so there are no dry bits of flour or seasoning left in the pan.
- Add the braising liquid (or broth) a little at a time, cooking and stirring until the mixture is smooth. Heat until the bechamel sauce mixture starts to bubble and boil, and add the milk, stirring constantly. Continue stirring until mixture comes to a boil. Cook and stir for one minute until the sauce thickens.
- Remove from heat. Add the grated cheddar cheese and stir until it's melted and is completely mixed into the sauce. Add the leftover hatch chile braised pork and stir until completely combined .
- Note: if you are using another leftover pulled pork reco[e, you'll want to stir in the diced hatch chiles and cilantro at the same time you add the meat to the sauce.
ASSEMBLE THE CASSEROLE:
- Add the cooked and drained penne pasta to the pulled pork and cheese mixture and toss well to coat, so that the sauce gets into the noodles.
- Transfer half of the noodle mixture to the casserole. Layer with slices or shreds of smoked gouda cheese and top with the remaining pork and noodle mixture.
BAKE:
- Sprinkle with the buttered breadcrumbs and bake for 25-30 minutes or until the casserole is bubbly and the breadcrumbs are toasted. (If you want extra golden brown, put the casserole under the broiler element for about 1-2 minutes until it achieves the color you want -- but be careful not to walk away from it. You don't want it to burn.
Notes
- Leftovers can be reheated in a 350° oven for about 10-15 minutes.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
31g
(10%)
Protein
45g
(90%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Cholesterol
143mg
(48%)
Sodium
663mg
(28%)
Potassium
818mg
(23%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
620IU
(12%)
Vitamin C
12.4mg
(14%)
Calcium
288mg
(29%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 45g | 90% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 143mg | 48% |
| Sodium | 663mg | 28% |
| Potassium | 818mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 288mg | 29% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
42 reviews
Good
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