Leftover Shredded Pork Casserole Recipes
PULLED PORK ENCHILADA CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
- Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.
LEFTOVER CASSEROLE
This is something I did one night when I had a bunch of good leftovers. You could switch out just about anything for anything of a similar type, which is why the recipe might look a little funny . . . *grins*
Provided by CraftScout
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add the hot water to the stuffing and set aside.
- Mix everything else together in a casserole dish. Top with the stuffing.
- Bake, uncovered, for 30 minutes at 350°F, or until casserole is bubbly and stuffing is a little crusty.
Nutrition Facts : Calories 454.5, Fat 23.3, SaturatedFat 10.4, Cholesterol 118.7, Sodium 803.8, Carbohydrate 18.7, Fiber 2.5, Sugar 1.9, Protein 40.6
PULLED PORK CASSEROLE
Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.
Provided by Karla Harmer
Categories Pork Casserole
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
- Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg
LEFTOVER TEX-MEX PORK CASSEROLE
My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little too much "juice" to the casserole and the tortilla chips were very soggy. Next time I'll try for a crispy taste. I have frozen red, green, yellow and orange bell peppers, already chopped, so I included a variety of them in this dish for color.
Provided by Good Cook Wanda
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
- In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
- Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
- Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
- Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
- Pour over the chips. Top with Velvetta and cheddar cheese.
- Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.
Nutrition Facts : Calories 233.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 41, Sodium 474.2, Carbohydrate 10.1, Fiber 1.8, Sugar 5.6, Protein 10
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