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cajun pork casserole

(2 ratings)
Recipe by
raymond spencer
st bernard, LA

This is the best pork casserole recipe ever and it's cajun. I created it to be filled with many types of pork, such as sliced smoked sausage, sliced boneless pork chops, crumbled sausage patties and cubed ham spiced with cajun seasoning.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For cajun pork casserole

  • 32 oz
    frozen cubed hash potatoes, thawed
  • 2 Tbsp
    avocado oil, divided
  • 1 lb
    smoked sausage, sliced
  • 1 lg
    vidalia onion, peeled and chopped
  • 1 md
    red bell pepper, sliced
  • 3 Tbsp
    cajun seasoning, divided
  • 4
    fresh boneless center pork chops, sliced
  • 4
    pork sausage patties, crumbled
  • 2 c
    cubed ham
  • 1 c
    heavy cream
  • 1 can
    condensed cream of chicken soup
  • 8 oz
    cream cheese, softened
  • 1 md
    carrot, chopped
  • 3/4 c
    panko bread crumbs
  • 8 oz
    mozzerella cheese, shredded
  • 1 c
    cubed processed American cheese

How To Make cajun pork casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 3-quart baking dish with cooking spray. Add hash brown potatoes evenly.
  • 3
    Heat 1 tablespoon avocado oil in a large deep skillet over medium-low heat. Add sliced smoked sausages, onion and peppers, and cook 5 minutes or until tender. Remove from heat. Season with 1 tablespoon cajun seasoning.
  • 4
    Spoon into a baking dish with hash brown potatoes.
  • 5
    Heat remaining avocado oil in a medium saucepan over medium heat. Add sliced pork chops, crumbled sausage patties and cubed ham and saute for 3 minutes until browned. Stir in honey mustard and 1 tablespoon cajun seasoning. Remove from heat.
  • 6
    In a large bowl, combine heavy cream, soup, cream cheese, chopped carrot and remaining cajun seasoning. Whisk together until blended. Add pork mixture and mix together.
  • 7
    Transfer to a prepared baking dish. Sprinkle with panko bread crumbs. Cover with aluminum foil.
  • 8
    Bake for 20 minutes .Remove the aluminum foil and top with shedded mozzerella and cubed American cheese.
  • 9
    Return to the oven uncovered for 10 minutes longer or until bubbly.