This pork casserole isn’t glamorous. Let’s just get that out of the way. It’s not delicate, it’s not plated in a posh drizzle, and it definitely won’t win any awards for elegance. But what it is… is the kind of dinner that saves your evening.
I made this once after a long day, using leftover pork from a Sunday roast and whatever was in the fridge. I wasn’t even trying to be clever. But the moment I took it out of the oven — bubbly, cheesy, steam curling up — I swear to you, it was like a hug from the inside. The Hairy Bikers knew what they were doing with this one. It’s hearty, forgiving, and just properly delicious.
You know the kind of dish where people go back for seconds even though they’re full? That.
Why You’ll Love It
- Leftover-friendly – a brilliant way to rescue yesterday’s roast pork
- All-in-one meal – meat, carbs, veggies, all in one go
- Crowd-pleaser – cheesy, creamy, and no strong flavours to scare off picky eaters
- Simple ingredients – nothing fancy, just honest, real stuff
- Great for batch cooking – make one for now, one for the freezer
- It’s just really comforting – like fuzzy socks in food form
Ingredients
- 12 oz egg noodles
- 3 cups cooked pork tenderloin, diced
- 2 cans cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 cups frozen peas & carrots
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
How to Make It
Boil your noodles and breathe:
Get a big pot of salted water going and cook the egg noodles until they’re just al dente — don’t let them go floppy, they’ll cook more in the oven. Drain and set them aside. This is the only faffy bit, I promise.
Mix the creamy chaos:
Grab your biggest mixing bowl — this gets chunky. Toss in the diced pork, both cans of mushroom soup, sour cream, cheese, frozen veg, garlic powder, salt, pepper. Stir until everything’s evenly coated. It’ll look questionable. That’s okay.
Add the noodles:
Gently fold the noodles into the mixture. Be nice to them. You want everything coated but not totally broken down into mush.
Into the dish:
Grease a big baking dish (I use butter, but spray’s fine). Scrape the mixture in, and smooth the top. Add more cheese if your heart says so. Or sprinkle breadcrumbs on top if you want crunch.
Bake and wait:
Bake at 350°F (175°C) for about 30 minutes. You’re looking for bubbling edges and a golden top. If you go a bit over, no big deal — this dish forgives you.
Let it settle:
When it’s out, let it sit for 5–10 minutes. That gives everything time to firm up a little. Honestly though, I’ve skipped this step and just eaten it straight from the dish on a bad day.
Common Mistakes and How to Dodge Them
Too watery?
Could be too much soup or your noodles were too wet. Drain them properly and don’t use more than 2 cans. Also, don’t panic — it thickens as it cools.
Not enough flavour?
Add more cheese, or salt, or even a splash of Worcestershire sauce. Next time, sauté some onions or mushrooms first and throw them in.
Pork’s dry?
That’s likely from overcooking earlier. Use leftover roast or slow-cooked pork — anything that’s already juicy. Don’t use dry chops, they won’t save themselves here.
Top not browned?
Throw it under the broiler for 2 minutes — watch it like a hawk though. Burnt cheese is a heartbreak.
Storage and Reheating
Fridge:
Cover the dish or store portions in containers. Keeps for 3–4 days. Still lovely on day three.
Freezer:
Freeze cooled portions or the whole lot (tightly wrapped). Lasts 2–3 months. Thaw overnight in the fridge.
Reheat:
- Oven: 350°F, covered, for about 20 mins
- Microwave: 2 mins, stir, then 1 more min
- Stovetop: You can, but it gets gloopy. Not my fave option.
Frequently Asked Questions
Can I use other cuts of pork?
Totally. Leftover pork shoulder, roast loin, even pulled pork. Just make sure it’s cooked and chopped small enough to mix through easily.
What can I use instead of cream of mushroom?
Homemade white sauce with mushrooms, or cream of chicken, or even Greek yogurt mixed with stock in a pinch.
Can I prep this ahead?
Yes, you can assemble it in the morning or even the night before. Just store in the fridge and add 10–15 mins extra to the bake time if it’s cold.
What veggies can I swap in?
Honestly? Whatever’s in your freezer. Sweetcorn, spinach, green beans. Chuck it in. This casserole doesn’t judge.
Nutrition Facts (Per Serving):
- Calories: 671 kcal
- Fat: 54g
- Saturated Fat: 23g
- Cholesterol: 135mg
- Sodium: 1121mg
- Carbs: 13g
- Sugar: 5g
- Protein: 28g
- Fiber: 1g
More Hairy Bikers Recipe:
Hairy Bikers Pork Casserole
Description
Cheesy, creamy, and packed with tender pork and veggies — this no-fuss pork casserole is old-school comfort food that delivers every time.
Ingredients
Instructions
- Boil noodles until al dente, drain and set aside.
- Mix pork, soup, sour cream, cheese, veggies, and seasonings in a large bowl.
- Fold in noodles gently.
- Pour into greased baking dish and top with more cheese or breadcrumbs if desired.
- Bake at 350°F for 30 minutes, until bubbly and golden.
- Let rest 5–10 minutes before serving.
Notes
- Drain noodles well to avoid a watery bake.
- Add more seasoning if using bland pork.
- Broil for 2 mins at the end if you love a crispy top.
- Great for freezing in single portions for future comfort.