DON’T THROW THOSE LEFTOVERS OUT, MAKE A CASSEROLE
LABOR DAY LEFT-OVER BBQ PORK CASSEROLE
1 (40 oz.) package frozen scalloped potatoes, 2 tablespoons salted butter, 4 thinly sliced green onions, 1/8 cup chopped white onions, 1 1/4 pounds leftover pulled pork, 1/2 teaspoon crushed red peppers, 1/2 teaspoon granulated garlic, 1/2 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1 1/4 cups shredded extra sharp Cheddar cheese.
Thaw out the potatoes, when thawed squeeze out some of the water. Get out a heavy skillet, add the butter when the butter melts add the potatoes, 2 green onions and the white onions. Cook on high heat until the potatoes start to brown, remove from the heat and set aside. In a bowl mix the meat and the seasonings together. Lightly spray a 9-inch casserole dish. Add the meat to the bottom of the pan, evenly spread out the meat. Evenly dump the potato mixture on top of the meat. Bake at 375 degrees for 1-hour or until the potatoes are golden brown and crisp. Remove from the oven and sprinkle the cheese on top, return to the oven until the cheese melts, remove from the oven and sprinkle the remaining green onions on top and serve.
I love this dish, and it is especially good served with a chilled tossed green salad and a glass of Monastrell wine. Monastrell is a wine from Spain that pairs well with barbeque meat.
Author: Jacque Rose
Hi, I’m Jacqueline Hodges-Kent, owner of Jacque (pronounced Jackie) Rose. I’m a foodie and I love to entertain. Cooking is an art form that allows me to passionately express myself. Preparing meals for others makes me happy because it is how I welcome people into my home and my heart. What I love most about cooking is it affords me the opportunity to comfort others. Cooking is another way that I hug, I kiss, and express my love for others.
I was born in Los Angeles and reared in Pacoima, California. Pacoima is approximately twenty-five miles northeast of downtown Los Angeles. Pacoima is a small town that is commonly referred to as the Land of Dreams. My family hails from Mississippi and Louisiana. This should give you some idea of how I cook and what my food taste like.
I began to venture into cooking at the tender age of 7 or 8. The kitchen was the hub of our home.
I first learned cooking basics in the kitchen with my MeMaw, my Grandmother Emma. She taught me things like how to boil an egg and that the kitchen is where everyone gathered to nourish their bodies, share, comfort, bond, talk loud, laugh, tell stories and sometimes even just plain old lie. She taught me that the kitchen is where memories and traditions are created.