Slow-Cooker Pulled Pork) to create something new. What I also had available were some mashed potatoes from a pot roasted dinner and in my pantry a can of mushroom soup and a can of corn plus the other ingredients in this dish. I had a gut feeling this might be good, but you never know until it's all made and you get to taste it.
It's a little risky taking lots of photographs of a dish you just created when you have no idea of what the end product will taste like. But as a blogger and homemaker you take the risk and if the dish doesn't come out right you can the photos, and if it's really bad you chuck it out and order a pizza!
I had to do neither as this make-over meal does indeed have great flavor because thankfully all of the ingredients blend together very nicely.
- 3 cups pulled pork (or regular roasted Pork)
- 2 cups mashed potatoes (left-over or fresh)
- 1 can sweet corn
- 1 can cream of mushroom soup
- 1/2 can milk
- 2 tbsp. butter
- 1/2 cup shredded Monterey Jack cheese (I had jack cheese with jalapeno)
- 1 or 2 drops gravy master(optional)
- Preheat your oven or toaster oven to 350°.
- Cut the pork into very small pieces and place in the bottom of the casserole dish.
- Warm your potatoes in the microwave for 30 seconds and smash up with a fork.
- Shred your cheese if necessary and mix it in with the potatoes and set aside - that's your topping.
- Combine one can of cream of mushroom soup with a half can of milk. Mix well. To that I added a couple of drops of gravy master to color the sauce. Mix well.
- Drain your corn and add it on top of the pork, spreading it around.
- Pour in the mushroom soup mixture and spread around.
- Melt some butter.
- Add the potato and cheese mixture to the top and pour the melted butter over that. The butter helps the top to brown.
- Bake for 30 minutes at 350° and broil for 8-10 minutes until the top is golden brown.
I myself had two servings. The first bite was after I had taken a bunch of shots - I was not going to send them to my computer if this didn't cut the mustard. It was good so I continued with sending along the photos. When I was finished all I had to do, I scooped another forkful and even cold this is delicious!
It has taken a number of years to discover how to use left-over pork and I am pleased with this casserole and the Pork, Peppers and Onions over Rice I made a while back. Sometimes pork is the bargain protein and we all need to use it up in creative make-over meals. What do you make with left-over pork?