Pork and Spaghetti Casserole

Pork and spaghetti casserole
Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
519 Calories
21g Fat
40g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 519
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 36%
Cholesterol 109mg 36%
Sodium 944mg 41%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 41g
Vitamin C 9mg 44%
Calcium 261mg 20%
Iron 3mg 14%
Potassium 852mg 18%
*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.)

Comforting casseroles are perfect weeknight meals the whole family will enjoy and an excellent way to use leftovers. This casserole is a great use for a leftover pork roast, and when combined with pasta, canned cream of mushroom soup, vegetables, and herbs, and topped with Parmesan cheese, it becomes a whole new dish.

To begin, the spaghetti is broken into pieces and cooked; the pork is mixed along with the soup, peas, carrots, onion, and celery, as well as fresh parsley and dried basil. Milk is added to loosen the mixture, and the cooked and drained pasta is stirred in. Once turned into a dish, the creamy mixture is topped with a sprinkling of Parmesan cheese and the casserole is baked until golden and bubbling.

If you prefer a homemade sauce, you can use a basic béchamel sauce or a variation, or use a seasoned white sauce. Serve this dish with hot baked buttermilk biscuits or yeast rolls, along with a green salad or Caesar salad.


  • 8 ounces thin spaghetti, uncooked

  • 2 cups diced cooked pork, lean

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup

  • 1 cup frozen peas and carrots, thawed

  • 1 cup finely chopped onion

  • 1/2 cup finely chopped celery

  • 1 tablespoon chopped fresh parsley

  • 1/2 teaspoon dried basil, optional

  • 1/2 cup milk

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup grated Parmesan cheese, or 1/3 cup shredded

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Lightly grease a 2 1/2- to 3-quart casserole.

  2. Break the pieces of spaghetti into thirds and cook in boiling salted water following the package directions; drain and set aside.

  3. In a large bowl, combine the diced pork, condensed soup, peas and carrots, chopped onion and celery, fresh parsley, dried basil (if using), and milk. Stir in the drained spaghetti. Taste and season with salt and pepper as needed.

  4. Turn the mixture into the prepared pan and sprinkle the Parmesan cheese over the top.

  5. Bake for 20 to 30 minutes, until hot and bubbly.

  6. Enjoy.

Recipe Variations

  • For a richer sauce, use light cream or half-and-half instead of the milk.
  • Replace the cream of mushroom soup with cream of chicken or cream of celery soup.
  • If you have leftover cooked chicken, you can use that in place of the pork.
  • To soften the onion and celery and mellow the onion flavor, you can saute them in a little butter or olive oil before adding to the other ingredients.
  • In place of the peas and carrots, you can use broccoli; if the florets are large, cut them in half.
  • Sub in another type of cheese for the Parmesan, such as Gruyere, Colby, or cheddar.