Print Recipe

Pork and Mashed Potato Casserole

RG

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 (10 1/2 ounce) can 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


Instructions

  1. Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes.
  2. 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.
  3. Pour into a lightly greased 1 1/2-quart casserole.
  4. Spoon prepared mashed potatoes evenly over the mixture.
  5. Bake at 350 degrees F for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.

Serves 4.


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