Name: Weeknight Pulled Pork Casserole Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 (12-oz.) pkg. refrigerated sauceless pulled pork; 2 cups frozen whole kernel corn, divided; 1 (15-oz.) can black beans or kidney beans, rinsed and drained; 1 (8 oz.) pkg. shredded cheddar cheese; 1 cup barbecue sauce; 1 (8.5 oz.) pkg. corn bread mix; 1/2 cup butter, melted; 1 (8 oz.) carton sour cream; 1 egg; Pickled onion (optional); Coleslaw (optional)

Directions

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1 Set out all of the ingredients so they are measured and ready to use.

2 Heat the oven to 350 degrees F (175 degrees C). Add the pulled pork, 1 cup of the corn, the rinsed and drained beans, 1/2 of the Cheddar cheese, and the barbecue sauce to a 9x13-inch baking dish. Stir until everything is evenly distributed, then gently smooth the mixture into a level layer.

3 In a separate bowl, combine the corn bread mix, the remaining 1 cup corn, the remaining Cheddar cheese, melted butter, sour cream, and egg. Stir until the mixture is thoroughly blended.

4 Spoon the corn bread mixture over the pulled pork filling. Carefully spread it from edge to edge so the filling is covered with an even topping.

5 Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The casserole is ready when the top is golden brown and the corn bread is set, although it should remain slightly moist.

6 Remove the casserole from the oven and allow it to cool for 5 minutes. Serve with pickled onion or coleslaw, if desired.

Weeknight Pulled Pork Casserole Bake

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