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Pork and Spaghetti Casserole


Pork and Spaghetti Casserole

Pork and Spaghetti Casserole

Diana Rattray
This casserole is a great way to use leftover pork, and it makes an easy and tasty everyday family meal.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 1 small package (7 ounces) spaghetti
  • 2 cups diced leftover cooked pork loin or tenderloin
  • 1 can (10 3/4 ounces) 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 or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil, optional
  • 1/2 cup milk or cream
  • salt and pepper, to taste
  • 1/2 cup fresh shredded Parmesan cheese, or about 1/4 cup grated, optional


Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350°.

Break spaghetti into 3 or more pieces and cook in boiling salted water as package directs; drain and rinse and set aside.

Combine the remaining ingredients, except cheese, in a large bowl; stir in the spaghetti. Turn the mixture into the prepared pan and sprinkle the Parmesan cheese over the top, if using. Bake for 20 to 30 minutes, until hot and bubbly.
Serves 4.

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