Pork and Mashed Potato Casserole

Pork and Mashed Potato Casserole

Diana Rattray


Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
530 Calories
29g Fat
41g Carbs
28g Protein
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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.



  • 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

  1. 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.

  2. Add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables; heat through.

  3. Pour the pork mixture into a lightly greased 1 1/2-quart casserole.

  4. Spoon prepared mashed potatoes evenly over the mixture.

  5. Bake at 350 F for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.