The Works, Barbecue Mashed Potato Pork Casserole
Created by JamesdoesCooking on January 7, 2015
- Servings: 7
- Prep Time: 25m
- Cook Time: 45m
- Recipe #16620
Ingredients
- 8 bacon slices
- 1 package frozen (22 ounce) mashed potatoes (semi-thawed)
- 1/2 cups cream
- 4 ounces Monterey Jack cheese (with peppers, shredded 1 cup)
- 4 ounces cream cheese (cut into cubes)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 12 ounces cheddar cheese, (3 cups shredded, divided)
- 1 container (8 ounce) sour cream
- 1 can (4 ounce) chopped green chiles (drained)
- 3 cups shredded cooked roast beef (or cooked shredded pork roast)
- 1 cup barbecue sauce
How to Make
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Step 1: Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings. Crumble bacon; set aside.
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Step 2: Stir together reserved bacon drippings, mashed potatoes, next 5 ingredients, and 2 cups Cheddar cheese in a large microwave-safe bowl. Microwave at HIGH 4 minutes. Stir in sour cream and chiles until well blended.
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Step 3: Spoon potato mixture into a greased 13- x 9-inch baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese.
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Step 4: Arrange the shredded beef evenly over cheese. Drizzle barbecue sauce evenly over pork.
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Step 5: Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Nutritional Facts
- Serving Size: 1 (369.1 g)
- Calories 729.7
- Total Fat - 36.2 g
- Saturated Fat - 20.1 g
- Cholesterol - 104.6 mg
- Sodium - 1831.7 mg
- Total Carbohydrate - 68.3 g
- Dietary Fiber - 6.4 g
- Sugars - 25.3 g
- Protein - 35.1 g
- Calcium - 817.9 mg
- Iron - 9.7 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.4 mg