Pork and Spaghetti Casserole
A simple and delicious casserole for leftover pork roast, combining spaghetti and vegetables for an easy family meal.
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Instructions
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Preheat the oven to 350 F and lightly grease a 2 1/2- to 3-quart casserole dish.
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Cook spaghetti, broken into thirds, in boiling salted water as directed, then drain.
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In a large bowl, combine diced pork, condensed soup, peas and carrots, chopped onion and celery, fresh parsley, dried basil, and milk.
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Stir in the drained spaghetti, then season with salt and pepper.
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Transfer the mixture to the prepared dish and sprinkle with Parmesan cheese.
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Bake for 20 to 30 minutes, until hot and bubbly.
Nutritional Info (per serving)
Calories:
519 kcal
Carbohydrate:
40 g
Cholesterol:
109 mg
Fiber:
4 g
Protein:
41 g
Saturated Fat:
7 g
Sodium:
944 mg
Sugar:
11 g
Fat:
21 g
Unsaturated Fat:
0 g