Piggybank Pork Casserole

5 from 4 votes
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Made from all sorts of varying yet delicious ingredients, this casserole is one of those recipes you can pull out of your back pocket whenever you have leftovers. A super great way to use up leftover pork, this recipe is all about using up leftover ingredients.

For other great casseroles like this, why not try this recipe for Fast & Easy Beef Pot Pie? Or make a simple Tater Tots Shepherd’s Pie instead?

Table of Contents
  1. Piggybank Pork Casserole
  2. Piggybank Pork Casserole Ingredients
  3. How To Make Piggybank Pork Casserole
  4. What Kind Of Pork Should You Get For This Recipe?
  5. Do You Have To Use Pork For This Recipe?
  6. Pin this recipe to your DINNERS Board and Remember to FOLLOW ME ON PINTEREST!
  7. Piggybank Pork Casserole Recipe
Piggybank pork casserole on a white plate

Piggybank Pork Casserole

Great casseroles are all about using up leftover ingredients, like cuts of meat from a roast or slightly older vegetables.

However, just because it is using up older ingredients, no one says it can’t also be delicious!

This recipe uses all sorts of great kitchen staples, as well as whatever pork you happen to find as leftovers, and combines it all into a cheesy, carby, and filling casserole that is perfect for helping to stretch meals that little bit longer.

Piggybank pork casserole ingredients

Piggybank Pork Casserole Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Spiral egg noodles

• Butter

• Pork (any leftovers you can get your hands on)

• Condensed cream of chicken soup

• Corn

• Pimentos

• Cheddar cheese

• Green pepper

Piggybank pork casserole ingredients in one bowl

How To Make Piggybank Pork Casserole

• Cook the pasta as directed on the package, drain, and then set aside

• In a large bowl, stir the condensed soup, corn, pimento, the liquid from both cans, one cup of cheese, and the green pepper

• Stir everything until well combined, and then add in the cooked pork and the noodles and stir gently to combine

• Pour into an ungreased 1-quart casserole dish

• Garnish with the reserved cheddar cheese and then bake at 375 Fahrenheit uncovered, remove from the heat and then serve   

Piggybank pork casserole  in a white baking dish

What Kind Of Pork Should You Get For This Recipe?

If you are trying to figure out what kind of pork you should get a hold of for the purpose of making this recipe, the simple answer is whatever pork you happen to have on hand already.

This recipe isn’t really the sort where you go out and get all of the ingredients in anticipation of making it. Instead, you should keep it on hand for the purpose of using up leftover pork from another recipe that you made too much.

Things like Sunday night pork roasts are perfect for this, but also any other recipe involving pork where you bought or cut too much pork for your needs, and you find yourself with a bunch of pork sitting there leftover.

In terms of what kinds of cuts you should be looking for, you can honestly do pretty much anything. If you were specifically picking for this recipe, though, anything with a decent fat content would be great.

Pork shoulder, pork chops, or anything with enough fat to help enrich the casserole is perfect, but don’t be too picky.

Piggybank pork casserole with a fork in the plate

Do You Have To Use Pork For This Recipe?

This recipe is perfect for using up leftovers, but not everyone eats pork regularly enough to have leftovers, or even at all.

There is definitely a temptation to substitute other types of meat instead of pork, but would it work?

Just like with pretty much any recipe involving meat, you can certainly sub in whatever meat you happen to have on hand.

You might wish to change up some of the ingredients and flavorings in the listed recipe if you do that, however. Cream of chicken soup and pimentos might not work well if you tried using mutton, for example.

The soup is definitely the easiest to sub, though; simply use some cream of mushroom or even cream of tomato in the case of using beef.

No matter what meat you choose to use, try and pick other flavorings and ingredients that you think would complement the meat. It’s hard to recommend all of the variations and changes, as there is no telling what meat you might happen to have on hand instead of pork.

Instead, just do what you think should taste the best and give it a try!

Looking for more delicious Casserole recipes? Try these out:

Crock Pot Lazy Pierogi Casserole

Broccoli Rice Casserole

Classic Chicken Divan

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A super great way to use up leftover pork, this recipe is all about using up leftover ingredients for a thrifty meal!

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Piggybank Pork Casserole

This is a super great way to use up leftover pork after a family dinner.
5 from 4 votes
Piggybank pork casserole on a white plate
Prep Time
15 minutes
Cook Time
45 minutes
Course
Main Course
Cuisine
American
Servings
6
Calories
513
Author
Karlynn Johnston

Ingredients
 

  • 1 1/2 cups spiral egg noodles, or spiral pasta (about 16 oz dry weight)
  • 2 Tablespoons butter
  • 2 cups pork (cooked leftovers)
  • 1 can condensed cream of chicken soup
  • 1 can corn (8 ounces with liquid)
  • 1 can sliced pimiento (2 ounces with liquid)
  • 1 1/4 cup sharp cheddar cheese (divided)
  • 1 green pepper (medium chopped)

Instructions
 

  • Pre heat the oven to 375°
  • Cook the pasta as directed on the package, drain and set aside.
  • In a large bowl stir the condensed soup, corn (with liquid), pimiento (with Liquid), 1 cup cheese and green pepper. Stir until combined well.
  • Add in the cooked pork and the noodles and stir gently to combine.
  • Pour into a ungreased 1 quart (or 2 quart) casserole dish.
  • Garnish with reserved grated cheddar cheese.
  • Bake for 45 minutes uncovered.

Recipe Notes

Garnish with parsley or finely diced green onions and serve.
Sub in whatever your preferred vegetables are

Nutrition Information

Calories: 513kcal, Carbohydrates: 32g, Protein: 25g, Fat: 33g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 590mg, Potassium: 524mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1204IU, Vitamin C: 40mg, Calcium: 194mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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