Shredded Pork Casserole
Shredded pork casserole: frozen hash browns with corn, onion, bell pepper, jalapeño, butter and Colby Jack baked 20 minutes at 400°F, then topped with barbecue-sauced pulled pork and more cheese and baked to 165°F. Serves 8.
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Ingredients
- 30 ounces frozen shredded hash browns 1 bag
- 1 cup whole kernel corn
- 1/2 onion diced
- 1 bell pepper diced
- 1 to 2 jalapenos grated
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Colby Jack cheese grated; 1 cup goes in the hash brown mix, the rest on top
- 1 pound cooked pulled pork shredded; leftover or freshly cooked
- 1 cup barbecue sauce
- green onion diced, for serving
- sour cream a dollop per serving, for serving
Instructions
- Heat the oven to 400°F and coat a 9x13-inch casserole dish with nonstick cooking spray.
- In a large bowl combine the frozen hash browns, corn, onion, bell pepper, jalapenos, melted butter, salt, black pepper and 1 cup of the cheese.
- Pour the mixture into the prepared dish and bake for 20 minutes.
- While the base bakes, toss the pulled pork in the barbecue sauce.
- Take the dish out of the oven, spread the sauced pork over the hash brown mixture and top with the remaining cheese.
- Bake at 400°F for 20 more minutes, until the center reaches 165°F on a food thermometer.
- Let the casserole cool for 5 minutes, then serve with diced green onion and a dollop of sour cream.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 457kcalCarbohydrates: 40.3gProtein: 25gFat: 22.4gSodium: 731mgFiber: 3.7gSugar: 14.6g
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