Pork and Spaghetti Casserole

Pork and spaghetti casserole
Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Yield: 1 cassserole
Nutrition Facts (per serving)
519 Calories
21g Fat
40g Carbs
41g Protein
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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.)

This casserole is a great way to use a leftover pork roast, and it makes an easy, tasty, and satisfying everyday family meal. If you prefer a homemade sauce, try the basic béchamel sauce or a variation, or use a seasoned white sauce.


  • 1 (7- to 8-ounce) package thin spaghetti

  • 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. Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350 F (180 C/Gas 4).

  2. Break 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, onion, celery, parsley, basil, 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.


  • For a richer sauce, use light cream or half-and-half instead of milk.
  • Replace the cream of mushroom soup with cream of chicken or cream of celery soup.

Serving Suggestions

  • Serve this dish with hot baked buttermilk biscuits or yeast rolls, along with a green salad or Caesar salad.