Pork and Spaghetti Casserole

Pork and spaghetti casserole
Diana Rattray
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
569 Calories
38g Fat
31g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 569
% Daily Value*
Total Fat 38g 49%
Saturated Fat 22g 111%
Cholesterol 144mg 48%
Sodium 319mg 14%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Protein 26g
Calcium 255mg 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.)

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)

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.