Potato-Topped Pork Casserole

Potato-Topped Pork Casserole
Servings: 8 Prep 15 mins Bake 400°F 20 mins Cook 45 mins


  • 1 1/2 pounds pork shoulder, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 pound onions, sliced
  • 1 tablespoon paprika plus more for topping
  • 2 tablespoons all-purpose flour
  • 1 can (13-3/4 ounces) beef broth
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1 package Instant potato flakes to make 8 servings
  • Milk
  • 1 1/2 cups shredded Cheddar cheese

Make It

1. Sprinkle pork cubes with salt. Heat oil in large skillet over medium-high heat. Working in batches, saute pork until browned, 5 minutes.

2. Return all browned pork to the skillet. Add onion and paprika; cook until onion is softened, 5 minutes. Stir in flour. Add beef broth; heat to boiling. Reduce heat to medium-low, cover and simmer until meat is tender, about 35 minutes. Remove skillet from heat. Stir in frozen vegetables.

3. Prepare potato topping according to package directions for 8 servings, using only half the milk called for in directions; omit any butter and salt called for in the directions. Remove from heat. Stir in Cheddar cheese.

4. Heat oven to 400 degrees F.

5. Spoon pork mixture into 13 x 9 x 2-inch baking dish. Spoon potato evenly over top of pork mixture to cover completely. Sprinkle top with paprika.

6. Bake in 400 degree F oven for 20 minutes or until topping is lightly browned. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 413, Fat, total (g): 22, chol. (mg): 84, carb. (g): 28, pro. (g): 26, sodium (mg): 571, Percent Daily Values are based on a 2,000 calorie diet.