Cubed Pork Casserole
A hearty casserole featuring tender pork, creamy mushroom and chicken soups, colorful vegetables, and a savory breadcrumb topping, perfect for comforting family dinners.
Ingredients
- 2 to 2 1/2 lb. pork roast, cubed ⓘ
- 1 small package noodles, cooked ⓘ
- 1 cup hot water ⓘ
- 1 small can yellow corn ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 can cream of chicken soup ⓘ
- 1 green pepper, diced ⓘ
- 1 cup celery, diced
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/8 teaspoon marjoram ⓘ
- buttered bread crumbs (enough to cover casserole) ⓘ
- 1 (5 lb.) leg of lamb ⓘ
- 2 Tbsp. Wesson oil
- 1/2 teaspoon sweet basil ⓘ
- 1 small glass mint jelly
- 1 teaspoon rosemary ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon paprika
Instructions
- Preheat oven to 325°F (160°C).
- In Wesson oil, combine basil, rosemary, garlic, and paprika to make a spiced oil mixture.
- Rub the cubed pork with the spiced oil mixture and let it marinate for 3 to 4 hours.
- Cook the noodles according to package instructions and set aside.
- In a large mixing bowl, combine cooked noodles, hot water, yellow corn, cream of mushroom soup, cream of chicken soup, diced green pepper, diced celery, salt, pepper, and marjoram.
- Transfer the mixture into a greased casserole dish.
- Top with buttered bread crumbs.
- Bake the casserole in the preheated oven for about 45 minutes, or until bubbly and golden.
- Meanwhile, prepare the leg of lamb: rub with Wesson oil, basil, rosemary, garlic, and paprika.
- Roast the lamb in a preheated oven at 325°F (160°C) for 2 1/2 hours, fat side up.
- Remove the lamb from the oven and spread mint jelly over the surface.
- Return the lamb to the oven and roast for an additional hour.
Tips & Substitutions
For a twist, try using leftover roast chicken or beef instead of pork. You can also substitute the cream soups with homemade versions for a healthier option. Adding some grated cheese on top before baking can enhance the flavor. If you want a bit more warmth, consider adding red pepper flakes. Be sure to let the casserole rest for a few minutes before serving for better slicing.
Serving Suggestions
This hearty cubed pork casserole pairs well with a crisp green salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread for a satisfying dinner. For a comforting side, try mashed potatoes or creamy cauliflower and ham soup. Browse more American recipes to find additional delicious options to complement your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) covered with foil until heated through, about 20-25 minutes. You can also microwave individual portions, but the oven helps maintain the casserole's texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Cubed Pork Casserole contains roughly 294 calories, with 24g protein, 22g carbohydrates, and 12g fat. It is an excellent source of protein (48% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1524mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the cubed pork with chicken or beef. Just ensure to adjust the cooking time as needed, especially if using chicken, which may require less time. For a vegetarian option, consider using cubed tofu or a mix of hearty vegetables.
What can I do if I don't have cream soups?
If you don't have cream of mushroom or cream of chicken soups, you can make a simple substitute using a roux of butter and flour, adding milk or broth along with seasonings to thicken. A blend of sour cream and broth can also work nicely for a creamy texture.
How can I make this dish ahead of time?
You can prepare the casserole a day in advance by assembling all ingredients and storing it in the refrigerator, covered. When ready to bake, take it out of the fridge and let it sit for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).