Remember that time I had WAY TOO MUCH pulled pork on my hands? (Pro-tip: you can NEVER have too much pulled pork). (Basic Slow Cooker Pulled Pork | Pulled Pork Enchiladas | BBQ Pulled Pork Pineapple Pizza) Crud, I used up all of my “Ps” with the name of that last recipe. 😉
I ended up making a casserole with some of the mountains of pulled pork we had left over. A gooey, funny-lookin’, unstructured mess of a casserole that got gobbled up FAST.
That’s a casserole face that only a mother/father could love. But it sure is tasty. Delicious tater tot and pulled pork casserole face.
It’s not low fat. Or gluten free. It’s not high in protein. Or low in carbs. This is just lazy, cheesy, delicious decadence with a touch of high school angst (tater tots make me think of cafeteria food). It comes together quickly and easily and can sit in your freezer waiting for its moment to shine (if you’re a plan ahead type).
Behold how the cheese glistens, eager to welcome you into its gooey goodness!
Imagine you’ve just trudged in from your agonizingly boring day job and just want some comfort food. Preheat your oven, throw some stuff into a mixing bowl, transfer to a casserole dish, wave your magic wand and BAM. Delicious flavors IN YOUR FACE.
Go ahead, try it out!
- 1 can baked beans
- Frozen tater tots
- 2½ cups Shredded cheese (I used cheddar and added a couple of slices of Velveeta over the top of the whole thing, but anything would work great. Monterey Jack. Mozzarella. Heck, mix your cheeses. Go wild!)
- 3 cups pulled pork
- 1 cup BBQ sauce (if your pork doesn't already have some kind of sauce mixed in).
- Can of cream of chicken soup
- 1 onion, chopped
- Optional tablespoon of Sriracha
- Preheat your oven to 375.
- Put everything except the tater tots, ½ cup of cheese, and the baked beans together in a bowl and mix well.
- Line your casserole dish with the baked beans.
- Sprinkle on the pulled pork/cheese/onion mix.
- Line the top with one layer of tater tots (I lined them all up, but you can just dump a single layer on if you're feeling unmotivated).
- Bake for about 30 minutes or until the tater tots start to get crispy.
- Remove from oven, sprinkle with last half cup cheese (and Velveeta slices, if you are so inclined) and put back into the oven for about 5 minutes (or until the wonderful, amazing cheese melts).
- Devour. Probably in a bowl, 'cause this thing is kinda sloppy. Delicious sloppy.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.