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Pork and Potato Casserole

User Rating 4.5 Star Rating (6 Reviews) Write a review

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Pork and Potato Casserole

Pork and Potato Casserole

Diana Rattray
Top this easy pork casserole with shredded cheese if you want. A tasty pork and mashed potato casserole.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • 1/4 cup finely chopped onion
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon ground black pepper
  • 1 can (10 1/2 ounces) condensed chicken broth
  • 1/4 cup water
  • 1 1/2 cups diced roast pork
  • 1 1/2 cups (10 ounce package) frozen peas and carrots, cooked and drained
  • 2 cups prepared seasoned mashed potatoes
  • 1/2 to 1 cup shredded cheese, optional

Preparation:

Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended; add salt, poultry seasoning, and pepper. Gradually add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables; heat through. Pour into a lightly greased 1 1/2-quart casserole. Spoon prepared mashed potatoes evenly over the mixture. Bake at 350° for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.
Serves 4.

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User Reviews

 4 out of 5
Good!, Member franxious

I had some leftover pork roast, and I found this recipe hunting for something to do with it. I started by dicing the pork and found that I had 4 1/2 cups, so I decided to triple the recipe. This may not have been the best idea, because the consistency never turned out the way I'm imagining it should have. Or, possibly, I added the flour too quickly. The prep time really was fairly long -- I had to make mashed potatoes -- and my family was complaining about being hungry while I was still doing the initial steps. Other than the quantities, I didn't change the recipe much. I couldn't find condensed broth, so just used regular broth. I used a combination of American and Gouda cheese (just to use up the American). When I took it out of the oven, it was like a large tray of stew. The mashed potatoes dissolved into the rest of it; it didn't hold a shape at all. Nonetheless, everyone loved it! My husband actually ate too much of it -- very rare for him. And my two seven-year-olds said it was the best thing I'd ever made. Everyone agreed that it was like a cross between the inside of a pot pie and a shepherd's pie. Since there was so much leftover, I'm going to make it into a pot pie tomorrow (there's actually enough for two!). We will call it ""porkupie."" It certainly did dirty a lot of dishes but otherwise wasn't difficult. If I'd had the mashed potatoes already, the prep time would have been pretty short. I'll make it again if I have leftover pork!

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