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With just 10 minutes of prep, this dump-and-bake cheesy leftover pork tenderloin casserole is an easy dinner that cooks in one dish! There’s no need to pre-cook the rice or the veggies — just stir everything together and pop it in the oven.

Overhead image of leftover pork tenderloin casserole in a blue and white bowl on a wooden dinner table.
Table of Contents
  1. Why You’ll Love this Leftover Pork Tenderloin Casserole with Rice
  2. The Best Pork to Use for this Casserole
  3. Ingredients
  4. How to Make a Casserole with Leftover Pork Tenderloin
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Tips for the Best Leftover Pork Casserole Recipe
  9. Dump-and-Bake Leftover Pork Tenderloin Casserole Recipe

If you’re looking for even more pork tenderloin recipes, be sure to try this honey dijon roasted pork tenderloin, our mustard and brown sugar baked pork tenderloin, and this pork tenderloin with apples, too!

Why You’ll Love this Leftover Pork Tenderloin Casserole with Rice

  • Budget-friendly. This meal takes advantage of pork tenderloin leftovers, which avoids waste and helps save money on groceries. The other ingredients (like rice and zucchini) are also easy-to-find, affordable options.
  • Easy. For busy weeknight dinners, or for those evenings when you just don’t feel like cooking, it’s tough to beat the simplicity of a dump-and-bake dinner. The casserole comes together with just a few minutes of prep, since you don’t even have to cook rice or saute veggies before popping the pan in the oven. As the rice cooks in the dish, it releases starches that thicken the sauce, so you get this rich, creamy leftover pork casserole without adding extra flour or butter to make a roux.
  • Kid-friendly. Most children love a cheesy, creamy rice dish. Add some leftover pork (or use chicken instead) and fresh vegetables, and you’ve got a complete meal in one pan (and you don’t even have to think about the sides)! Feel free to adapt the ingredients to suit your family’s tastes, too. For instance, instead of the zucchini, use broccoli florets or frozen peas.
Overhead shot of a pan of pork tenderloin casserole with rice and zucchini in a white dish.

The Best Pork to Use for this Casserole

You’ll need cooked pork for this recipe, and a variety of options will work. Pick the most convenient method for you:

Whisking together wet ingredients in a white baking dish.

Do you cook rice before putting it in a casserole?

While most casserole recipes call for cooking the rice before mixing it into the dish, this particular recipe is designed specifically for uncooked rice. That means that you do not boil the rice in a saucepan on the stovetop before adding it to the casserole dish. Instead, the rice cooks right in the oven with the rest of the ingredients. This requires extra liquid in the pan (since the rice absorbs a lot of liquid as it cooks), and extra cooking time to make sure that the rice is tender.

Process shot showing how to make leftover pork tenderloin casserole in a white baking dish.

Ingredients

This is just a quick overview of the ingredients that you’ll need for this cheesy pork and rice casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of mushroom soup: creates a creamy sauce that binds the casserole. If you don’t love the flavor of mushroom soup, you can substitute with cream of chicken soup or cream of celery soup.
  • Low-sodium chicken broth: extra liquid in the pan that flavors the rice as it cooks. Milk or water will also work.
  • White wine: adds depth of flavor to the dish. If you don’t want to use wine, you can sub with extra chicken broth, milk, or even water.
  • Seasoned salt: such as Lawry’s brand. Feel free to substitute with regular salt if that’s what you have available. You can also add other seasoning, such as garlic powder, paprika, onion powder, celery seed, and the like.
  • Onion powder and garlic powder: for even more savory flavor.
  • Ground black pepper: for a little bit of zesty kick, without making the dish spicy.
  • Long grain white rice: do not substitute with brown rice, instant rice, or any other variety of rice, since the amount of liquid and the total cooking time are designed specifically for uncooked white rice.
  • Pork: leftover pork tenderloin (or other leftover pork) is a great shortcut to get this casserole in the oven quickly. See my notes above for alternate options if you don’t have any leftover pork on hand.
  • Zucchini: coarsely grated, this veggie blends right into the dish. It adds flavor and nutrition, but doesn’t require any sauteing or pre-cooking.
  • Sharp cheddar cheese: every good casserole needs plenty of cheese! Use any good melting cheese that you like — Colby, Colby-Jack, mozzarella, Pepper Jack, monterey jack cheese, gruyere, Gouda, or Swiss cheese.
Fluffing rice with a fork in a pan of pork tenderloin casserole.

How to Make a Casserole with Leftover Pork Tenderloin

This leftover pork casserole with rice is the perfect solution when you need an easy meal. You’ll find detailed directions in the recipe card below, but here’s the quick version:

  1. Whisk together the liquid and seasoning in a greased 9 x 13-inch casserole dish.
  2. Stir the rice, pork, zucchini, and cheese into the soup mixture.
  3. Cover and bake until the rice is tender.
  4. Fluff the rice and pork mixture with a fork.
  5. Sprinkle more cheese over top and pop it under the broiler.
  6. Garnish with chopped fresh parsley or other herbs and serve!
Overhead shot of a serving spoon in a dish of dump and bake leftover pork tenderloin casserole.

Serving Suggestions

This easy casserole is basically an entire meal in one dish, thanks to the meat, rice, and veggies. That said, if you’d like to round out the supper with other options, the simple pork and rice casserole goes well with any of the following sides:

Horizontal side shot of a bowl of leftover pork tenderloin casserole.

Preparation and Storage Tips

  • Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.
  • Storage: This pork and rice casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits, so you may need to stir in some additional broth or milk when you reheat the dish.
  • I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.
  • How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
Square overhead shot of dump and bake leftover pork tenderloin in a blue and white bowl.

Recipe Variations

  • If you don’t want to use wine, you can sub with extra chicken broth, milk, or even water instead.
  • Swap out the zucchini for different vegetables. Frozen peas or corn, frozen mixed vegetables, sauteed sliced mushrooms, frozen (thawed) baby broccoli florets or steamed broccoli are all good options.
  • Use cream of chicken soup or cream of celery soup in lieu of the cream of mushroom soup.
  • Try seasoning the dish with other herbs and spices that you enjoy. Good options include paprika, thyme, rosemary, basil, oregano, chives, and parsley.
  • Add buttered Ritz crackers, buttered seasoned bread crumbs, or buttered panko breadcrumbs if you like a crunchy topping.
  • Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.
Square overhead shot of a dish of dump and bake leftover pork tenderloin casserole with cheese and zucchini.

Tips for the Best Leftover Pork Casserole Recipe

  • If you don’t have leftover pork tenderloin on hand, no problem! See my notes above regarding other options — including leftover pork chops, pork loin, ham, pulled pork, or even chicken.
  • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
  • The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
  • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
  • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
Overhead shot of a bowl of leftover pork tenderloin casserole with rice.

More Leftover Pork Recipes to Try

Square overhead shot of dump and bake leftover pork tenderloin in a blue and white bowl.

Dump-and-Bake Leftover Pork Tenderloin Casserole

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 6 people
Calories 409 kcal
An easy leftover pork tenderloin casserole with rice and veggies is ready for the oven in just minutes!

Ingredients
  

  • 1 (10.5 ounce) can condensed cream of mushroom soup (or sub with cream of chicken or cream of celery soup)
  • 1 ½ cups low-sodium chicken broth
  • ½ cup white wine (or sub with extra chicken broth)
  • ½ teaspoon seasoned salt (such as Lawry’s brand)
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 cup uncooked long grain white rice
  • 2 cups cooked, diced pork tenderloin
  • 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
  • 2 cups grated sharp cheddar cheese, divided
  • Optional garnish: chopped fresh herbs such as parsley, thyme, basil, or chives

Instructions

  • Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Add condensed soup, broth, wine, seasoned salt, onion powder, garlic powder, and pepper to the prepared dish. Whisk together until completely combined.
    Whisking together wet ingredients in a white baking dish.
  • Stir in uncooked rice, pork, zucchini, and 1 cup of the grated cheese.
    Process shot showing how to make leftover pork tenderloin casserole in a white baking dish.
  • Cover tightly and bake for 40-50 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to fluff the rice.
    Fluffing rice with a fork in a pan of pork tenderloin casserole.
  • Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
    Square overhead shot of a dish of dump and bake leftover pork tenderloin casserole with cheese and zucchini.
  • Garnish with chopped fresh herbs and serve immediately.
    Overhead image of leftover pork tenderloin casserole in a blue and white bowl on a wooden dinner table.

Notes

  • If you don’t have leftover pork tenderloin on hand, no problem! See my notes above regarding other options — including leftover pork chops, pork loin, ham, pulled pork, or even chicken.
  • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
  • The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
  • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
  • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.

Nutrition

Serving: 1/6 of the casseroleCalories: 409kcalCarbohydrates: 32gProtein: 29gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 89mgSodium: 667mgPotassium: 832mgFiber: 1gSugar: 2gVitamin A: 443IUVitamin C: 6mgCalcium: 329mgIron: 1mg
Keyword: leftover pork casserole, leftover pork tenderloin casserole, pork tenderloin leftovers, recipe leftover pork tenderloin casserole
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Marion McClung says:

    Looks good! Should I dry the zucchini after I grate it?

    1. Blair Lonergan says:

      No, there’s no need. Enjoy!

      1. Marion McClung says:

        Thanks!

  2. Andrea says:

    I only have jasmine rice. Will use less broth. Will that be ok

    1. The Seasoned Mom says:

      Hi Andrea! We don’t typically recommend swapping the rice as Jasmine rice can tend to get a little gummy.

  3. Cheryl Canning says:

    Can I substitute the zuchinni for maybe cauliflower or mixed frozen veggies?

    1. Blair Lonergan says:

      Hi, Cheryl! Yes, I think either of those would work well. Hope you enjoy!