Sunday, December 6, 2015

BBQ Spaghetti Casserole

Slow Cooker pulled pork is one of my go to meals, perfect for a Monday when I know I won't feel much like cooking when I get home.  We buy the large loins when they are on sale and have the butcher cut and wrap them into smaller ones, perfect for the freezer.  Even with the smaller loins, we still have lots of leftovers.  I am always looking for recipes using the leftover pulled pork.  

This BBQ Spaghetti Casserole caught my eye on Pinterest.  I've made BBQ Spaghetti before but never with the addition of pulled pork.  This is a delicious use for leftover pork just be sure to add enough BBQ sauce or it could be a little dry.

BBQ Spaghetti Casserole
Recipe Courtesy of Spicy Southern Kitchen

  • 1 pound spaghetti, cooked until al dente
  • 1 pound bbq pulled pork
  • ⅔ cup of your favorite bbq sauce
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste (I omitted this)
  • ¼ cup sour cream (I used greek yogurt
  • 3 green onions, chopped
  • 1½ cups shredded cheddar cheese
  • cilantro for garnish, optional
  • additional bbq sauce for serving
  1. Lightly grease a 9X13-inch baking dish. Heat the oven to 350 degrees.
  2. In a large bowl combine bbq sauce, tomato sauce, tomato paste, and sour cream. Stir well.
  3. Add pasta, bbq pork, and green onions to bowl and toss to combine well.
  4. Pour mixture into prepared casserole dish. Top with cheese, cover with aluminum foil. (spray foil with cooking spray so it will not stick to the cheese.) Bake for 20-30 minutes or until hot all the way through.
  5. Top with cilantro and drizzle a little additional bbq sauce on top.

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