Description
A hearty and comforting casserole made with crispy hashbrowns, tender pulled pork, and melted cheese—perfect for breakfast, brunch, or dinner.
Ingredients
Units
Scale
- 4 cups cooked pulled pork
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 small onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional, for garnish)
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the hashbrowns, cheddar cheese, sour cream, mayonnaise, chopped onion, garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in the cooked pulled pork until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake for 40-45 minutes, or until the top is golden and the casserole is hot and bubbly.
- Let it rest for 5 minutes before serving. Garnish with chopped green onions if desired.
Notes
- Use smoked or BBQ pulled pork for added flavor.
- You can substitute Greek yogurt for sour cream for a lighter option.
- This casserole can be made ahead and refrigerated overnight before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg