Cuban Casserole
Cuban casserole is a one-pan dinner with pulled pork, diced ham, Swiss cheese, dill pickles, baked in a creamy mustard sauce until bubbly. All the flavors of a classic Cuban sandwich without assembling actual sandwiches! Perfect for busy weeknights, using leftover pulled pork, or any day of the week. Bakes at 375°F for 20 minutes, feeds 4-6 people using simple ingredients.
My husband loves Cuban sandwiches. Something about the ham, pulled pork, and the mustard. I think it’s actually the mustard. He puts it on everything!
Not to mention, he makes amazing carnitas and we usually have a bunch leftover. The recipe on the site is actually his, not mine 😉 So this casserole is a great way to use them up.
Just mix the pulled pork, some diced ham, and this super easy mustard cream sauce. Top it with tangy Swiss cheese and dill pickles and bake until bubbly and melty!
It’s all the yummy flavors of the classic Cuban sandwich that’s way easier to make and even easier to eat. Kind of like my Cuban totchos!
Serve with yellow rice, black beans, fried plantains, or toasted Cuban bread to soak up all that creamy sauce!
More Pulled Meat Recipes
- Pulled BBQ Chicken – Hands-off shredded chicken sandwiches
- Carnitas – Crispy-edged Mexican pulled pork
- Crockpot Crack Chicken – Addictive bacon and ranch
- Cuban Pull-Apart Bread – Sandwiches with ham, Swiss, pickles
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pulled pork – Use leftover pulled pork, carnitas, or smoked pork loin. Store-bought works great, just leave off the sauce.
- Deli ham – Dice or slice it thin. Leftover cooked ham works too.
- Swiss cheese – This is the traditional cheese on a Cubano. Substitute Monterey Jack if you prefer milder flavor.
- Yellow mustard – This is the standard but Dijon mustard or whole grain mustard work if that’s what you have.
- Dill pickles – Use sliced, regular dill pickles or hamburger chips. Don’t use relish it’s too wet and mushy. You want your pickle to have texture and a little crunch.
- Cream cheese – Soften to room temperature and cube it for easier mixing into the sauce.
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How To Make Cuban Casserole
- Preheat oven to 375°F. Combine whipping cream, cream cheese, and mustard in a large oven-safe skillet over medium-high heat. Stir until the cream cheese melts and forms a smooth sauce. Season with salt and black pepper.
- Add pulled pork, diced ham, half the pickle slices, and half the Swiss cheese. Stir to combine. Spread into an even layer.
- Top with remaining Swiss cheese and arrange remaining pickle slices on top.
- Bake for 20 minutes until bubbly and the cheese is melted and golden. Garnish with extra pickles if you want. Serve hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days. If you made it in a cast iron skillet, transfer to another dish and cover with plastic wrap.
Reheating: Warm in a 350°F oven until heated through. Remove the pickle slices and replace with fresh ones if they dry out. You can also microwave individual portions in 30 second intervals but I prefer the stove top method.
Freezer: Cool completely and transfer to an airtight, freezer-safe container. Freeze for up to 3 months.
Thawing: Thaw overnight in the fridge. The pork and ham may release water when thawing so drain excess liquid before you reheat it. Add a tablespoon of water or broth if it seems dry.
Variations
- Different Cheese: Try provolone, mozzarella, or pepper jack instead of Swiss for different flavor.
- Extra Pickles: Use more pickles throughout if you love that tangy crunch. Some people are pickle fanatics, like me!
- Spicy Version: Add sliced jalapeños or use spicy mustard for heat.
- Make in Casserole Dish: Don’t have an oven-safe skillet? Make the sauce in a sauté pan, then transfer everything to a casserole dish or Dutch oven for baking.
- Add Cuban Bread: Layer cubed Cuban bread in the bottom before adding the pork mixture for a bread pudding-style casserole.
What to Serve with Cuban Casserole
- Yellow Rice – Traditional Cuban side that soaks up the creamy sauce
- Black Beans – Seasoned black beans (homemade or canned) are classic
- Fried Plantains – Sweet fried plantains or crispy tostones
- Simple Salad – Crunchy salad with tangy dressing cuts through the richness
- Cuban Bread – Toasted bread is perfect since this is basically a Cuban sandwich without bread
Frequently Asked Questions
A Cuban sandwich (Cubano) has roasted or smoked pork, thinly sliced ham, Swiss cheese, dill pickles, and yellow mustard on Cuban bread. It’s pressed on a hot grill until flat with melted cheese.
It originated with Cuban workers in Tampa, Florida’s Ybor City neighborhood in the late 1800s. Cigar factory workers ate them for portable lunches and they eventually spread nationwide.
Yes! Make the sauce in a regular sauté pan, then transfer to an oven-safe casserole dish or Dutch oven for baking.
Dill pickles or hamburger chips work best. You want tangy flavor and crunchy texture. Don’t use relish because it’s too wet and the pickles are too soft.
Prep everything and refrigerate unbaked for up to 4 hours. Bake when ready, adding 5-10 extra minutes since it’s cold.
Yes! Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight and drain any excess liquid before reheating.
Yes! This casserole is naturally low-carb and keto-friendly since it has no bread or starches.
Recipe Tips & Tricks
- Soften cream cheese to room temperature before starting. Cold cream cheese creates lumps in the sauce.
- Use dill pickles, not relish. You want the texture and crunch of actual pickle slices.
- Spread everything in an even layer before topping with cheese for consistent cooking.
- Remove pickle slices before reheating leftovers and replace with fresh ones. Baked pickles dry out.
- Use an oven-safe skillet for true one-pan cooking. Cast iron works perfectly.
- Let it cool for 5 minutes after baking. The sauce thickens slightly and makes serving easier.
- Serve with toasted Cuban bread to complete the Cuban sandwich experience!
This Cuban casserole recipe has all the flavors of your favorite sandwich in an easy one-pan dinner! Perfect for using leftover pulled pork.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Cuban Casserole Recipe
Ingredients
- 4 cups pulled pork prepared, no sauce, or use carnitas
- 8 ounces ham slices, diced into small pieces
- 2 cups Swiss cheese shredded (best to grate yourself)
- 1 cup whipping cream
- 4 ounces cream cheese softened
- ¼ cup yellow mustard
- 1 cup sliced dill pickles
- additional pickles for garnish
Instructions
- Preheat the oven to 375 F.
- In a large oven safe skillet (I use a large cast iron skillet -12 inches) over medium heat, combine the whipping cream, cream cheese, and mustard.
- Stir and heat until a “sauce” is formed or the cream cheese is melted.
- Add in the pulled pork, diced ham, half the pickles, and half the cheese. Stir to combine.
- Top with remaining Swiss cheese and pickles.
- Bake at 400F for 20 minutes or until bubbly and the cheese is melted.
- Remove from the oven and garnish with more pickles if desired.
Notes
- Soften cream cheese to room temperature before starting. Cold cream cheese creates lumps in the sauce.
- Use dill pickles, not relish. You want the texture and crunch of actual pickle slices.
- Spread everything in an even layer before topping with cheese for consistent cooking.
- Remove pickle slices before reheating leftovers and replace with fresh ones. Baked pickles dry out.
- Use an oven-safe skillet for true one-pan cooking. Cast iron works perfectly.
- Let it cool for 5 minutes after baking. The sauce thickens slightly and makes serving easier.
- Serve with toasted Cuban bread to complete the Cuban sandwich experience!
Nutrition
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