:max_bytes(150000):strip_icc()/pork-potato-casserole-2k-57bbbe5f5f9b58cdfdb20f96_edited-82a8a927ebdb493589cebfc314156672.jpg)
Diana Rattray
Add a comment
Nutritional Guidelines (per serving) | |
---|---|
530 | Calories |
29g | Fat |
41g | Carbs |
28g | Protein |
×
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 530 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 15g | 74% |
Cholesterol 97mg | 32% |
Sodium 900mg | 39% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 7g | 27% |
Protein 28g | |
Calcium 262mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Top this easy pork casserole with shredded cheese if you want. This tasty pork and mashed potato casserole is an excellent way to use leftover pork loin roast.
Â
Ingredients
- 1/4 cup finely chopped onion
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 1 can (10 1/2 ounces) condensed chicken broth
- 1/4 cup water
- 1 1/2 cups diced roast pork
- 1 1/2 cups (10-ounce package) frozen peas and carrots, cooked and drained
- 2 cups prepared seasoned mashed potatoes
- Optional: 1/2 to 1 cup shredded cheese
Steps to Make It
-
Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended and cooked, about 2 minutes. Add salt, poultry seasoning, and pepper.
-
Add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables; heat through.
-
Pour the pork mixture into a lightly greased 1 1/2-quart casserole.
-
Spoon prepared mashed potatoes evenly over the mixture.
-
Bake at 350 F for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.
Â
Recipe Tags: