Pork and Mashed Potato Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/13/21
Pork and Mashed Potato Casserole

Diana Rattray

 
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
504 Calories
31g Fat
38g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 504
% Daily Value*
Total Fat 31g 40%
Saturated Fat 13g 66%
Cholesterol 83mg 28%
Sodium 1036mg 45%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 19g
Vitamin C 18mg 89%
Calcium 70mg 5%
Iron 3mg 16%
Potassium 694mg 15%
*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.)

Casseroles are a great way to get a lot of ingredients into one dish—it's the original one-pot meal. Everyone needs some casseroles in their dinnertime repertoire, and they're especially good for nights when you want to reinvent dinner without reinventing the wheel.

The beauty of this particular dish is that it comes together with leftovers, and this tasty pork and mashed potato casserole is an excellent way to use leftover pork loin roast. Prep is very easy, and everything cooks together while you set the table, relax, and are free to do other things. It also means that cleanup is easier because you're using up ingredients you already have on hand and doing something new and creative with them.

Top this easy pork casserole with shredded cheese if you want.

 

Ingredients

  • 1/4 cup unsalted butter

  • 1/4 cup finely chopped onion

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon poultry seasoning

  • 1/8 teaspoon freshly ground black pepper

  • 1 (10 1/2-ounce) can 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

  • 1/2 to 1 cup shredded cheese, optional garnish

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 and heat through.

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

  4. Spoon prepared mashed potatoes evenly over the mixture.

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

Tip

For the mashed potatoes in this recipe, you can make them from scratch ahead of time, just before you assemble this casserole, or you can use leftover mashed potatoes. If your plan is the latter, reheat the mashed potatoes so you can spread them easily across the top of the casserole before baking.

Variations

Feel free to change up the vegetables in this recipe. A mix of frozen carrots, peas, broccoli, and cauliflower would also work well.


Use leftover roasted chicken or store-bought rotisserie chicken instead of pork. Try it, too, with leftover roast beef.

How to Store and Freeze Pork Casserole With Mashed Potatoes

This dish will keep in the refrigerator, covered, for up to three days. If you'd like to freeze it, transfer to an airtight container, and freeze for up to three months. You can cook it from frozen or defrost it first, in the refrigerator, before reheating until it's hot all the way through.