Cuban Casserole
Cuban Casserole is full of flavorful pork in a creamy sauce and topped with tangy cheese and tart pickles. Ready in 30 minutes!
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Servings: 6 servings
Equipment
- Professional Box Grater, Stainless Steel with 4 Sides
- Enameled Cast Iron Skillet, Set of 3 (7-inch, 8.5-inch, 10-inch)
Ingredients
- 4 cups prepared pulled pork not with sauce or carnitas
- 8 ounces sliced ham cut into small pieces
- 2 cups shredded swiss cheese shredded yourself for better melting
- 1 cup whipping cream
- 4 ounces cream cheese softened
- ¼ cup yellow mustard
- 1 cup sliced dill pickles
- Additional pickles for garnish.
Instructions
- Preheat the oven to 375 F.
- In a large oven safe skillet (I use a large cast iron skillet -12 inches) over medium heat, combine the whipping cream, cream cheese, and mustard. Stir and heat until a “sauce” is formed or the cream cheese is melted.
- Add in the pulled pork, diced ham, half the pickles, and half the cheese.
- Stir to combine.
- Top with remaining Swiss cheese and pickles.
- Bake at 400F for 20 minutes or until bubbly and the cheese is melted.
- Remove from the oven and garnish with more pickles if desired.
Notes
- Soften the cream cheese for better mixing.
- Don’t want to use a skillet? Make the sauce in a large saute pan and then transfer everything to an oven safe casserole dish or Dutch oven for baking.
- Want more veggies? Add diced red bell pepper or green peppers to the casserole. I would cook them prior to adding because they can release extra water.
- When thawing any frozen portions, the pork and ham may let out additional water. You might need to drain off excess before heating.
Nutrition
Serving: 1 | Calories: 628kcal | Carbohydrates: 8g | Protein: 37g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1090mg | Fiber: 1g | Sugar: 4g