Cuban Casserole Recipe
Cuban Casserole with pulled pork, ham, Swiss cheese, pickles, and mustard cream sauce. All the Cubano flavors in one pan!
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Servings: 6
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
Serving: 1 | Calories: 735kcal | Carbohydrates: 32g | Protein: 41g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 189mg | Sodium: 1832mg | Potassium: 239mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1423IU | Vitamin C: 4mg | Calcium: 466mg | Iron: 2mg
