One of my very favorite things in life is cooking a big meal for family and friends. I don’t know why, but there is something very fulfilling to me about ensuring the tummies of my loved ones get full.
One of my other favorite things is stretching a buck. Typically on a Sunday night I will make a large meal and then use the leftover meat for an easy Monday night meal.
I ran across the basis of this recipe a couple of years ago and couldn’t wait to try it out. I called up a few friends and excitedly whipped it up. It was a huge hit! Over time, I tweaked it until I got it exactly how I wanted it and it became one of Almost-Husband’s favorites.
Since this recipe takes so long to make and yields so much food, I was hesitant to make it for just the two of us (plus a picky toddler!) without a plan for the leftovers. Not one to back down from a challenge, I concocted a delicious casserole to make the day after. What’s better than getting two meals from one cut of meat?
The casserole was a huge success–Almost-Husband devoured all the leftovers within 24 hours!
First, we start with the main dish.
Sunday Pork Roast
- 5 tablespoons flour (divided)
- 1/2 teaspoon table salt
- 1/2 teaspoon Lawry’s Seasoning Salt
- 1 teaspoon black pepper
- 1 bay leaf (finely crushed)
- 1/2 teaspoon dried Thyme
- 1 pork roast (4 to 5 pounds)
- 2 medium carrots (chopped)
- 1 medium onion (chopped)
- 1 rib of celery (chopped)
- 3 and 1/3 cups cold water (divided)
- 1/3 cup brown sugar
- 1 can vegetable broth
Will also need a baking dish or roasting pan, a large measuring cup, a turkey baster, a large skillet, and tin foil.
- Combine 2 tbsp flour and seasonings in a small bowl. Rub over entire roast and place fat side up in baking dish or roasting pan. Arrange vegetables around roast and pour 2 cups of cold water in the pan.
- Bake uncovered at 350 degrees for 2 hours, basting every 30 minutes with juices in pan.
- Baste, sprinkle with 1/2 the brown sugar, baste again, and top with remaining sugar. Bake for 30-40 more minutes.
- Remove Roast to serving tray and tent with foil. Let stand for 10 minutes.
- With a slotted spoon, remove vegetables to a separate bowl (you may serve with the meal, if you wish).
- Pour liquid from roasting pan into a measuring cup. Add vegetable broth until it measures 2 and 1/3 cup. Pour into skillet.
- Combine 3 tbsp flour and 1 cup cold water until smooth. Whisk into broth. Bring mixture to a boil and stir until thickened.
Serve with mashed potatoes and your favorite vegetable.
Save your leftover meat and your gravy, you will need both tomorrow.
Pork Roast Casserole
- Leftover pork roast (cubed)
- Leftover gravy
- 1 can of Cream of Mushroom soup + one can of water
- 1 packet of dry gravy mix (pork flavored)
- 1 16 oz. bag of mixed veggies-frozen.
- 2 1/2 cups of dry egg noodles
- 2 or 3 small potatoes (diced)
- 1/4 tsp garlic powder
- 1/2 tsp Lawry’s salt
- 1/2 tsp black pepper
- In a large baking dish, combine gravy, soup, water, dry gravy mix, and seasonings until well blended.
- Stir in vegetables and potatoes.
- Stir in meat.
- Stir in noodles.
- Cover dish with tin foil and bake at 450 degrees for 1 hour or until both noodles and potatoes are tender.
Life Tip: You can use this basic casserole recipe with any leftover meat and gravy. Just substitute the dry gravy packet with the corresponding meat (chicken with chicken, brown with beef). If you do not have gravy from the previous meal, you can use a canned gravy or a corresponding “cream of” soup. If you use the soup, add about a half can more of water.
I hope you enjoy this two-for-one dinner plan! Do you have any left-over make-over dishes? I’d love to know about them! Leave a comment below!