Dump-and-Bake Leftover Pork Tenderloin Casserole

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.

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.

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.

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:

• Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Cornbread
• 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
• Cranberry Muffins or Apple Muffins
• Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
• Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Caesar Salad, or our favorite House Salad with Candied Pecans
• Fried Corn
• Southern Fried Apples, Baked Apple Slices, or Applesauce
• Roasted Asparagus or Sauteed Asparagus
• Amish Green Beans with Brown Butter or Southern-Style Green Beans
• Oven-Roasted Brussels Sprouts with Bacon or Roasted Root Vegetables
• Brown Sugar Glazed Carrots
• Cranberry Sauce

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.

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.

More Leftover Pork Recipes to Try

Pulled Pork Casserole with Cornbread Topping

55 minutes mins

Pulled Pork Nachos

27 minutes mins

Dump-and-Bake BBQ Pulled Pork Casserole

1 hour hr 5 minutes mins

Dump-and-Bake Leftover Pork Tenderloin Casserole

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Total: 55 minutes 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!

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Equipment

• 1 9 x 13-Inch Baking Dish

Ingredients

  

1x2x3x

• 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.
  
• Stir in uncooked rice, pork, zucchini, and 1 cup of the grated cheese.
  
• 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.
  
• 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.
  
• Garnish with chopped fresh herbs and serve immediately.
  

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

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