|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||11%|
|*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.|
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 small (7-8 ounces) package thin spaghetti
- 2 cups diced pork (lean, cooked)
- 1 (10 3/4 ounces) 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 fresh chopped parsley
- Optional: 1/2 teaspoon dried basil
- 1/2 cup milk
- Salt and pepper, to taste
- 1 ounce Parmesan cheese (about 1/4 cup grated or 1/3 cup shredded)
Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350 F (180 C/Gas 4).
Break spaghetti into thirds and cook in boiling salted water following the package directions; drain and set aside.
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.
Turn the mixture into the prepared pan and sprinkle the Parmesan cheese over the top.
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.
- Serve this dish with hot baked buttermilk biscuits or yeast rolls, along with a green salad or Caesar salad.