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Casserole

Beef/ Casserole

Reuben Crescent Roll Bake

On the menu tonight – Reuben Crescent Roll Bake!

After St Patty’s Day, you can only eat Corned Beef and Cabbage so many times. Here’s a twist on a Reuben sandwich that uses a lot of what you’ve already made.

In a 9×13 in baking dish, spread out your crescent dough. Then layer the other ingredients to build the Reuben. Don’t skip the steps of brushing on egg wash and the caraway seeds.

Reuben Bake

Bake at 375 until the top is golden brown, about 25-30 minutes.

Reuben Bake

Let it rest at least 5 minutes before trying to slice. Once rested, slice and serve!

Reuben Bake

This is a perfect dish to take to a St. Patty’s Day party. I hope you’ll try this dish and if you like it that you will share with others.

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Reuben Crescent Roll Bake

(1 votes, average: 4.00 out of 5)

Reuben Crescent Roll Bake

Ingredients

  • 2 rolls of crescent dough
  • 1 - 1 1/2 lbs corned beef, sliced, shredded, or chopped
  • 8-10 slices of Swiss cheese
  • 1 1/2 cups of sauerkraut, drained
  • 1/2 - 3/4 cup thousand island dressing
  • 1 egg beaten
  • 1 tsp caraway seeds, optional

Instructions

1

Pre-heat oven to 375 degrees

2

Lightly grease a 9x13 inch baking dish

3

Unroll one can of crescent roll dough and press it evenly across the bottom. If there are perforations for the crescent rolls, pinch them together to create a solid base

4

Put down a layer of the Swiss cheese slices over the dough

5

Then, spread the corned beef evenly on top, followed by an even layer of the drained sauerkraut

6

Put another layer of the Swiss cheese slices

7

Unroll the second can of crescent dough and lay it over the filling

8

Press the edges to seal with the bottom layer of dough

9

Brush the top with the beaten egg to create a shiny, golden crust

10

Sprinkle the caraway seeds on top. This touch drives home the rye bread flavor you get with a Reuben

11

Bake for 25-30 minutes until the dough is puffed and golden brown

12

Once finished, pull from the oven and let it rest 5-10 minutes before slicing

April 19, 2026 By
Casserole/ Chicken

Chicken Broccoli and Cheese Casserole

On the menu tonight – Chicken Broccoli and Cheese Casserole!

If you are looking for a relatively quick meal to put together for your family or party, this one is for you!

For the chicken, you can use a rotisserie chicken (one of my favorite shortcuts!), and for the broccoli, you can use either frozen or quickly blanch a few broccoli heads. This dish also calls for a cup of rice. This is the perfect application for microwave rice as it’s going to get mixed in with all the other ingredients. If you haven’t seen it, microwave rice comes in 8.5 oz packets. To prepare it, you break up the rice in the packet, then tear open a little bit of each side of the top to allow steam to escape during cooking. Microwave for 90 seconds and you’ve got the rice you need! There are several different flavors, so depending on what you’re making, they probably have the type / flavor of rice you need.

Aside from chopping the rotisserie chicken and broccoli in to bite-sized pieces, there isn’t much else to do other than put it all in a 13×9 casserole dish.

The next time you need dinner in a hurry, try my Chicken Broccoli and Cheese Casserole!

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Chicken Broccoli and Cheese Casserole

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Chicken Broccoli and Cheese Casserole

Ingredients

  • 1 Rotisserie chicken - deskinned, deboned, and chopped in to bite-sized pieces
  • 2-3 broccoli heads (about 20 oz), chopped in to bite-sized pieces (use or don't use the stems, it depends if I feel like chopping the stems down to size)
  • 1 sleeve of Ritz crackers, smashed
  • 1 stick of butter, melted
  • 1 can cream of mushroom soup
  • dried onions, the kind you would use for green bean casserole
  • 1 cup (approximately) of Parmesan cheese
  • 1 cup white rice, recommend microwave rice
  • 1/2 lb of Velveeta cheese, sliced

Instructions

1

Pre-heat the oven to 350 degrees

2

Chop the rotisserie chicken

3

In a large pot, filled about 1/2-3/4, and bring to a boil

4

While the water heats up, prepare the broccoli (if using fresh)

5

Put the Ritz crackers in a large ziplock bag and smash them into very small pieces

6

Cook the microwave rice per package instructions (about 90 seconds)

7

Spray the casserole dish with non-stick spray or coat with butter

8

Blanch the broccoli for about a minute to 90 seconds

9

Remove the broccoli from the pot and put in the casserole dish

10

Add the chopped chicken and about half the Parmesan cheese along with the cooked rice

11

In a large mixing bowl, combine the crushed crackers with the melted butter

12

Add about half of the butter/cracker mixture to the casserole dish

13

Mix all the ingredients in the casserole dish to combine

14

Top the mixture with the cheese slices and the rest of the butter/cracker mixture

15

Bake for 40 minutes, uncovered

16

Serve and enjoy!

November 24, 2025 By
Casserole/ Chicken

Chicken Mushroom and Artichoke Casserole

On the menu tonight – Chicken Mushroom and Artichoke Casserole!

There was a decent amount of prep for this dish, but it wasn’t difficult. I didn’t already have pre-cooked chicken, so baked some chicken tenders. You could easily take a short-cut by using a rotisserie chicken or left-overs. With the chicken baking in the oven, I worked on the mushrooms. I pre-cooked the mushrooms, scallions, and garlic along with a little of the dry sherry. Once cooked, set the mushrooms aside to cool.

Then, I worked on the rest of the filling by grating the cheeses, chopping the artichokes hearts to size, and finally mixing together all the components in a large mixing bowl. Once thoroughly mixed, transfer to a 13×9 baking dish, top with some grated Parmesan and Swiss cheese, and bake for 35 minutes at 350 degrees. You want the cheese on top to be golden brown, so you may want to finish it under the broiler.

It may sound rich with the cheeses, and it is, but the acid from the artichoke hearts and the dry sherry cut through and make it a fantastic dish. I hope you’ll try it and let me know what you think!

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Chicken Mushroom and Artichoke Casserole

(No Ratings Yet)

Chicken Mushroom and Artichoke Casserole

Ingredients

  • 3 cups of cooked, shredded or chopped chicken (rotisserie chicken would be perfect)
  • 2 Tbsp butter
  • 8 oz mushrooms, chopped - shiitake, cremini, or button mushrooms are great (I used shiitake)
  • 1 pkg 8.8 oz microwavable rice, brown and wild rice blend (any variety of rice would be great)
  • 1 10.75 oz can cream of mushroom soup
  • 1 cup mayonnaise
  • 1/2 - 1 cup sour cream
  • 14 oz jar of artichoke hearts, rinsed
  • 1/2 cup scallions, chopped (about 2-3)
  • 1-2 garlic cloves, minced
  • 1/2 cup dry sherry or brandy
  • 4 oz Parmesan cheese, finely grated
  • 3-4 oz Swiss cheese, grated
  • 1 10 oz pkg frozen spinach, thawed and drained
  • salt and pepper to taste
  • 1/4 cup parsley and/or chives, chopped for garnish

Instructions

1

Pre-heat oven to 350 degrees

2

Shred or chop the cooked chicken and set aside

3

Pre-heat a large skillet over medium heat with the butter and add the mushrooms, scallions, and garlic

4

Cook for about 8 minutes, stirring occasionally. The liquid from the mushrooms should cook off and they should be lightly browned.

5

Add half of the dry sherry then, stir and scrape any brown bits from the bottom of the pan. Cook for another 2-3 minutes to let the alcohol cook off

6

Cut the heat and set the mixture aside to cool at least 10 minutes

7

Cook the rice according to the package, about 90 seconds in the microwave, then add to a large mixing bow.

8

Add the mayonnaise, sour cream, cream of mushroom soup, chopped chicken, artichoke hearts, mushroom mixture, and about 3/4 of each of the grated cheeses (reserve enough cheese for the top)

9

Season with salt and pepper

10

Once to your liking, stir in the last of the dry sherry and then transfer the mixture to a 13x9 baking dish

11

Top with the remaining Swiss and Parmesan cheeses and then bake for 35 minutes

12

You may want to put the dish under the broiler for a few minutes if the cheese on top isn't golden brown

13

Let it rest at least 5 minutes

14

Garnish with the chopped parsley and/or scallions

May 11, 2025 By
Breakfast/ Casserole

Breakfast Casserole with Hashbrowns Onions and Bell Peppers

On the menu this morning, Breakfast Casserole with Hashbrowns!

Mrs and I went to an out-of-town wedding, staying with friends, and I offered to make breakfast for our little group. To make sure I didn’t miss getting to hang out with everyone, I made a breakfast casserole ahead of time. So, all I had to do was get up a little early to pop it in the oven to heat it up!

One of the great things about this dish is, once you learn the technique, you can put whatever ingredients you want in this dish (though the way I made it was pretty great, if I do say so myself 😉 ). The base layer is hash browns, but you could also use tater-tots. You’ll want to pre-cook them at least 3/4 of the way. I like them a little crunchy, so I cooked them fully.

Hashbrowns

For the veggies, I used onions, along with red and green bell peppers.

Green and Red Bell Peppers

For the next level, I added the veggies – onions, red and green bell peppers. For the protein, I used chicken breakfast sausage.

While optional, I also used two kinds of cheese – both inside and on top.

Pre-cooked Casserole

At this point, you could cover it and set aside until the day you want to cook it. The egg mixture still needs to be made, added, and then bake. Once you’ve added the egg mixture, bake until it’s melty and bubbly.

Finished Breakfast Casserole

The next time you need to feed a crowd, I hope you’ll try my breakfast casserole with hashbrowns, onions, and bell peppers.

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Breakfast Casserole with Hashbrowns

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Breakfast Casserole with Hashbrowns Onions and Bell Peppers

Ingredients

  • 16oz bag hashbrowns or tatertots
  • butter for the baking dish
  • 1 Tbsp olive oil
  • 1 lb chicken breakfast sausage (use whatever sausage you prefer)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups medium cheddar cheese, grated
  • 1 cup pepper jack cheese, grated
  • 1 cup milk
  • 1/2 cup half and half
  • Kosher salt and freshly ground pepper to taste
  • 1/4-1/8 tsp Cayenne pepper
  • a few dashes of your favorite hot sauce

Instructions

1

Pre-heat the oven to 350 degrees

2

Cook the hashbrowns or tatertots according to package directions (you may want to cook them a little longer if you like them more crispy)

3

While the hashbrowns are baking, pre-heat about a Tbsp of olive oil in a large skillet

4

Add the onions and bell peppers, cook until translucent

5

Add the sausage and break it up with a wooden spoon

6

Cook until the sausage is browned all over and cooked through, then set aside to cool

7

In a large mixing bowl, add the half and half, milk, salt, pepper, cayenne pepper, and eggs - then mix thoroughly

8

Sprinkle about half the cheese over the hash browns, then sprinkle the cooled sausage, onions, and peppers over the hash browns

9

Sprinkle the cheese over the mixture, then pour in the egg mixture evenly over hash browns, and other items in the baking dish

10

Cover with tinfoil and either refrigerate over night or put in a pre-heated oven and bake covered for 20 minutes

11

Remove the tin foil and continue baking for another 30-35 minutes

12

Remove from the oven and let rest about 5-10 minutes

13

Cut in to squares and serve

Notes

Garnish with finely chopped scallions

November 17, 2024 By
Casserole/ Chicken

Mexican Chicken and Rice Casserole

On the menu tonight, Mexican Chicken and Rice Casserole!

This is a dish that will feed a crowd of people very inexpensively. The great thing is that you probably have most of the ingredients in your pantry and refrigerator.

Chicken and rice is a classic, but I wanted to spice things up a little. So I added poblano and jalapeno peppers, along with cumin and cayenne pepper. I mixed in some grated cheese (cheddar, monterey jack, and colby) and then topped it with some more grated cheese when it went in to the oven.

If you want to try a new spin on Chicken and Rice, try this Mexican Chicken and Rice Casserole!

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Mexican Chicken and Rice Casserole

(No Ratings Yet)

Mexican Chicken and Rice Casserole

Ingredients

  • 4 cups long grain rice
  • 1 rotisserie chicken, deboned and chopped
  • 6-8 cups chicken stock
  • 1 28 oz can whole tomatoes
  • 1 10 oz can diced tomatoes and green chiles (Like Rotel)
  • 1 poblano pepper, de-seeded and finely chopped
  • 1-2 jalapeno peppers, de-seeded and finely chopped
  • 1 onion, diced
  • 4-6 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1/4-1/2 tsp cayenne pepper
  • 1 1/2 cups grated cheese - Cheddar, Montery Jack, and Colby (Mexican blend in most stores, Pepperjack would also be great)
  • Fresh cilantro, chopped

Instructions

1

Pre-heat oven to 375 degrees

2

In a large dutch oven, over medium-high heat, add 2 Tbsp butter or olive oil

3

Add the chopped poblano, jalapeno, onion, and garlic, cook about 4 minutes

4

Add the rice, whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne pepper, and tumeric, cook another 2-3 minutes

5

Add the chicken stock and bring the mixture to a boil, then reduce to simmer

6

Cover and let simmer 12-15 minutes, the rice won't be quite done yet

7

Mix in about the rotisserie chicken and a 1/2 cup of the grated cheese, then top with the rest of the grated cheese

8

Bake for another 15-20 minutes, uncovered

9

Garnish with the chopped cilantro

November 11, 2023 By
Beef/ Casserole

Shepherd’s Pie / Cottage Pie

This is really a Cottage Pie since I used ground beef instead of ground lamb. This is such an easy and comforting meal!

Most of the recipes I’ve seen don’t use cream of mushroom soup, but as I was looking at different recipes for inspiration I saw some that did and I decided to try it.

If you’re looking for a comforting and easy to make meal, this is it.

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Shepherd's Pie / Cottage Pie

(No Ratings Yet)

Shepherd's Pie / Cottage Pie

Ingredients

  • Filling:
  • 2 lbs ground beef
  • 1-2 Vidalia Onions, diced
  • 2 carrots, sliced (for the thick ends, I'll cut them in to quarters. you want bite sized pieces)
  • 1-2 cups peas (frozen is perfect for this dish)
  • 2 cans Cream of Mushroom soup
  • 3-4 garlic cloves, minced or finely chopped
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 1 Tbsp Parsley
  • Mashed Potatoes:
  • 4 Russet potatoes (approx 3 lbs)
  • 4 Tbsp butter
  • 1/4 cup of cream
  • 1/4 cup of sour cream
  • 1-2 cloves of minced garlic
  • 1 Tbsp Parsley

Instructions

1

Mashed Potatoes:

2

Add the quartered potatoes to a large pot with enough water to cover the potatoes

3

Put the butter and minced garlic in a bowl, microwave until butter is melted, set aside

4

Bring to a boil, add about 2 Tbsp Kosher salt and cook until fork tender

5

Drain the potatoes, add back to the pot along with the parsley, melted butter and garlic

6

Stir in the sour cream, add the cream to get the consistency you want

7

Season with Kosher salt and pepper to taste, set aside

8

Filling:

9

Pre-heat a large skillet (at least 12") to med-high heat

10

Add the carrots and onions, cook about 7 minutes

11

Add the tomato paste and cook another 3 minutes until it turns to a brick-like color

12

Add the ground beef, peas, and minced garlic along with the herbs, cook about 10 minutes until the beef is browned

13

Add the cream of mushroom soup, stir to combine, cook another 3-5 minutes and cut the heat

14

Assemble the Pie:

15

Pre-heat the oven to 375 degrees

16

You can use any vessel you like to bake this. I used 13x9 baking dishes, but individual crocks would be a fantastic presentation

17

Add the filling to the baking dish and spread evenly

18

Spread a layer of the mashed potatoes over the filling and bake for 20 minutes

19

Pull from the oven and sprinkle the shredded cheese over the potatoes, return to the oven for another 10 minutes or broil until the cheese is melty and slightly browned

20

Sprinkle with parsley (freshly chopped is preferred) and serve

Notes

This makes a LOT of food, so if you're only cooking for 2-4 people you may want to cut the measurements in half. Otherwise, you'll have plenty to freeze or share.

October 7, 2023 By
Casserole/ Chicken

Classic Chicken Pot Pie

On the menu tonight, Chicken Pot Pie!

This is, hands down, my best version of Chicken Pot Pie. Many versions I’ve see and eaten use only chicken breast. My version uses a combination of chicken breast and thighs. I also took a big shortcut by using rotisserie chicken. As soon as I got it home, I took the chicken off the bone and then cubed it. I took another shortcut with the crust, I used the prepared version in the refrigerator aisle. Taking these two shortcuts makes the dish come together MUCH quicker. Quicker means you are more likely to make it.

There are quite a few spices, not too much though, in this version and I think they are what makes it so darn tasty. I hope the next time you are trying to figure out what to make for dinner, that you try this version of Chicken Pot Pie.

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Classic Chicken Pot Pie

(No Ratings Yet)
By Patrick Dulmage – Serves: 12
Prep Time: 20 minutes – Cooking Time: 25-30 minutes – Total Time: 50 minutes

Classic Chicken Pot Pie

Ingredients

  • 1 lb cooked chicken, breast and thighs (rotisserie chicken is perfect)
  • 1 cup diced Vidalia onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/2 stick butter (I used salted butter)
  • 2 cloves garlic, crushed
  • 1 cup chicken broth
  • 1 - 1 1/2 cups half-and-half
  • 1/2 teaspoon Kosher salt
  • 1-2 Tbsp flour
  • 1 tsp sage
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp grounds allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup peas (optional)
  • Store-bought pie crust
  • 1 egg beaten, and 2-3 Tbsp water

Instructions

1

Pre-heat the oven to 425 degrees

2

Pre-heat pot over medium high heat

3

Add the butter, onion, celery, and carrot to a heavy pot and cook until soft - about 5 minutes

4

Add the garlic, cook an additional 2 minutes

5

Stir in the flour and cook until it thickens

6

Reduce the heat to low, add the broth, half-and-half, the spices - cook until thickened (if it gets too thick, add some chicken broth), cut the heat

7

Add the chicken and the peas (if using them), stir to combine

8

Add the mixture to the baking dish. Pie tin, 9x9 baking dish, or ramekins - your choice

9

Roll out the pie crust, top the mixture, and trim the crust to fit

10

Brush the crust with the egg wash and bake for 25-30 minutes or until pie crust is golden brown

11

When done, remove from the oven and let rest about 5 minutes before serving

Notes

Puff pastry would be fantastic instead of pie crust

January 22, 2023 By
Casserole/ Seafood/ Vegetarian

Lobster Mac and Cheese with Smoked Gouda

On the menu tonight – Lobster Mac and Cheese!

We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.

While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.

It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.

I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!

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Lobster Mac and Cheese

(No Ratings Yet)
By Patrick Dulmage – Serves: 8-10
Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hour 25 minutes

Lobster Mac and Cheese

Ingredients

  • 1 lb Pasta shells / elbow macaroni / Cavatappi - your choice
  • 1 quart whole milk
  • 1 stick butter, divided
  • 4 cups cheese, grated - your choice of smoked Gouda, Gruyere, or good ole Velveeta (since it's Lobster mac and cheese, I went fancier on the cheese)
  • 2 cups sharp cheddar, grated
  • 1/2 - 1 1/2 lbs lobster meat, cooked
  • 1/2 cup flour
  • 1/2-1 tsp ground nutmeg
  • 1 - 1 1/2 cups Panko bread crumbs
  • 1/2 tsp freshly ground pepper
  • Kosher salt to taste

Instructions

1

Pre-heat the oven to 350 degrees

2

Bring a large pot of salted water to a boil and cook pasta according to pkg instructions

3

Heat the milk in a small pot over low heat - don't let it burn

4

In a medium skillet, toast the Panko with 2 Tbsp of butter and set aside

5

In a large pan, melt 6 Tbsp of butter and add the flour for 2-3 minutes over medium heat

6

Slowly pour in the milk and whisk as you go. Work out any lumps as you go and whisk until the sauce thickens

7

Add in the grated cheese and continue stirring

8

Once the cheese is incorporated, cut the heat, and add in the pasta and lobster

9

Season with nutmeg, salt and pepper

10

Top with the toasted Panko

11

Bake until browned on top and the cheese is bubbly - about 30-40 minutes

12

Once finished, pull from the oven and let rest at least 5 minutes

July 31, 2022 By
Beef/ Casserole/ Chili

Jalapeno Cornbread Chili Poke Bake

On the menu tonight – Cornbread Chili Bake!

When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.

I wanted a little kick to this dish, so I added jalapenos to the cornbread. You can make your own cornbread or you can use a mix. In this version, I used a mix. BUT, if you want to make your own cornbread, you can try my version. For the chili, I used a really basic recipe – no beans.

It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.

I look forward to hearing how your version turns out.

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Jalapeno Cornbread Chili Poke Bake

(No Ratings Yet)
By Patrick Dulmage – Serves: 8-10
Prep Time: 20 min – Cooking Time: 1 hour

Jalapeno Cornbread Chili Poke Bake

Ingredients

  • 1 box 11.5 oz Krusteaz Southern Cornbread mix
  • 2-3 tsp chopped jalapenos
  • 1/2-1 Vidalia onion - chopped
  • 1 28oz can crushed tomatoes
  • 1 lb ground beef
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper
  • 2 Tbsp tomato paste
  • 1 Tbsp Kosher salt
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 -1 jalapeno pepper, seeded and chopped (leave seeds in if you want it hotter
  • 1 cup sour cream (for garnish)
  • 1-2 green onions, chopped
  • 2-3 Tbsp olive oil

Instructions

1

Pre-heat the oven to 350 degrees

2

Prepare the cornbread batter using the package or make your own

3

Add the 2-3 tsp chopped jalapeno to the cornbread mixture

4

Bake the cornbread according to package directions

5

Once the cornbread finishes baking, remove and let it cool

6

Pre-heat a large sauce pan over medium-high heat

7

Add the olive oil and then the onions with the chili powder and cumin

8

Add the ground beef along with some Kosher salt and pepper

9

Once the ground beef has browned, add the crushed tomatoes

10

If the chili isn't loose enough, add a little water

11

Bring chili to a boil and then simmer at least 20 minutes

12

Poke holes in the cornbread with the handle of a wooden spoon. You want to evenly space the holes about an inch apart so every bite gets some of that chili

13

Ladle the chili over the cornbread

14

Sprinkle the cheese on top of the chili

15

Bake for about 25 minutes to melt the cheese

16

Pull from the oven and serve with a dollop of sour cream and a sprinkle of green onions

March 5, 2022 By
Casserole/ PartyFood

Cuban Slider Casserole

On the menu tonight – Cubano Slider Casserole!

After seeing this made on The Kitchen, I knew that I was going to make it. Difficulty level – Easy.

For my version, I made my own pulled pork. However, you could take a shortcut and buy the prepared pulled pork to make it even easier. I used brioche slider buns. If you haven’t bought slider buns before, they come attached and you have to break them apart. For this dish, you don’t break them apart. Slice the entire sheet of buns like you are making one giant sandwich – which you kind of are.

Put the bottom half of the buns in the casserole dish, slather some yellow mustard, then a layer of pulled pork, then a layer of ham, a slice of Swiss cheese, and finally some sliced pickle. I used spicy pickles to add a little kick to the sliders. Slather the top half of the buns with some more yellow mustard and then place on top of the “sandwich”. I used a pastry brush to paint melted garlic butter on top before putting them in the oven.

Bake, covered, for about 20-25 minutes, uncover and bake an additional 5 minutes. Serve with the rest of your Superbowl Sunday spread. I hope you will try my version of Cubano Slider Casserole!

Cuban Sliders

Now that you know this technique, you can go wild with the variations of slider casseroles. You could make a breakfast slider casserole with scrambled eggs, bacon (or sausage), and cheese. What about a roasted vegetable slider casserole using roasted red bell pepper, egg plant, and onions? Let me know what version you make.

Print Recipe

Cuban Slider Casserole

(1 votes, average: 4.00 out of 5)
By Patrick Dulmage – Serves: 6
Prep Time: 15 minutes – Cooking Time: 1 hr 30 minutes – Total Time: 1 hour 30 minutes

Cuban Slider Casserole

Ingredients

  • 12-16 oz pulled/shredded pork (homemade or store bought)
  • 12 oz thinly sliced ham
  • 12 count brioche slider buns, (potato buns are used a lot as well) cut in half
  • 1/4 cup Yellow mustard
  • 8 oz spicy pickles, sliced
  • 12 slices Swiss cheese
  • 1 tsp Oregano
  • 1 stick butter
  • 2 cloves garlic, minced

Instructions

1

Pre-heat oven to 350 degrees

2

Melt the butter over medium heat

3

Once the butter is melted, add the minced garlic and cut the heat

4

Put the bottom half of the slider buns in a baking dish

5

Evenly spread the yellow mustard on the buns

6

Then, spread the pulled pork

7

Add the ham

8

Sprinkle on the oregano

9

Put the pickles on next, followed by the Swiss cheese

10

Evenly spread mustard on the top buns and cover the cheese

11

Using a pastry brush, paint the tops of the buns with the melted garlic butter (feel free to gently pour it on)

12

Cover with tin foil and bake 25 minutes

13

Uncover and bake an additional 5 minutes

February 13, 2022 By