Cuban Casserole
Pulled pork, ham, Swiss cheese and dill pickles baked in one skillet in a creamy mustard sauce. Serves 6.
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Ingredients
- 4 cups pulled pork cooked, no sauce; carnitas work too
- 8 ounces ham deli slices, diced into small pieces
- 2 cups Swiss cheese shredded, divided
- 1 cup whipping cream
- 4 ounces cream cheese softened
- 1/4 cup yellow mustard
- 1 cup dill pickles sliced, divided
- extra dill pickle slices for garnish, optional
Instructions
- Heat the oven to 400°F.
- In a large oven-safe skillet (a 12-inch cast iron skillet works) over medium heat, combine the whipping cream, cream cheese and mustard. Stir and heat until the cream cheese melts and a smooth sauce forms.
- Add the pulled pork, diced ham, half the pickles and half the Swiss cheese. Stir to combine and spread it in an even layer.
- Top with the remaining Swiss cheese and pickles.
- Bake for 20 minutes, until bubbly, the cheese is melted and the center reaches 165°F.
- Let it cool for 5 minutes so the sauce thickens slightly. Garnish with more pickles if you like and serve.
Notes
Soften the cream cheese first so the sauce stays smooth. Use sliced dill pickles, not relish. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 647kcalCarbohydrates: 5.3gProtein: 41.9gFat: 51gSodium: 826mgFiber: 1.1gSugar: 2.6g