When you’re craving comforting flavors with a fun Cuban twist, this Cuban Casserole Recipe really hits the spot. It’s perfect for weekend dinners or anytime you want something hearty that comes together with ease. I love how the tangy pickles and creamy cheese balance the savory pulled pork and ham for a satisfying bite every time.
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Why You’ll Love This Cuban Casserole Recipe
This recipe brings together rich, creamy textures and bold Cuban flavors in one delicious, easy-to-make dish. You’ll love how the gooey Swiss cheese and tangy mustard sauce coat tender pulled pork and salty ham to make an irresistibly comforting meal.
- Texture you want: Creamy, melty cheese melding with tender, juicy pork and ham bits.
- Flavor that pops: That zing of dill pickles and mustard cutting through the richness.
- Everyday ingredients: No hunting down rare items—mostly pantry staples and deli finds.
- Works for any night: Great for a cozy weeknight or a casual gathering with friends.
Ingredient Spotlight
For this Cuban Casserole Recipe, choosing the right ingredients makes all the difference. I recommend freshly shredding Swiss cheese for that perfect melt and sourcing well-seasoned pulled pork that’s not drenched in sauce to keep the texture just right.
- Pulled Pork: Use plain or simply seasoned pork, not sauced or overly spicy, for balanced flavor.
- Swiss Cheese: Shred it yourself—pre-shredded cheese often contains additives that stop it from melting beautifully.
- Dill Pickles: Pick thick, crunchy slices for maximum tang and texture contrast.
Seasonality & Sourcing
Most ingredients for this dish are pantry and deli staples that you can find year-round. For the very best pulled pork, check your local butcher or grocery deli—some even offer fresh roasted pork shoulder. Dill pickles are widely available, but if you spot fresh, crisp, or homemade pickles at farmers markets, those bring a delightful brightness. Swiss cheese keeps well, so buy fresh from the deli counter, especially if you want the best melt during the winter months when indoor casseroles feel just right.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C). I like to use a 12-inch cast iron skillet for this recipe because it gives you even heat and a nice rustic look. Before you start cooking, make sure your cream cheese is softened—room temperature works best. Avoid the mistake of heating the sauce on too high; you want it gentle and smooth, not lumpy or splitting.
Step 2 — Cook & Build Flavor
Over medium heat, combine the whipping cream, cream cheese, and yellow mustard in your skillet. Stir frequently until the cream cheese fully melts and combines into a creamy sauce. Then, fold in the pulled pork, diced ham, half the sliced pickles, and half the shredded Swiss cheese. Stir to coat everything well—this is where the savory and tangy flavors start mingling. If your sauce looks too thick, add a splash more cream; too thin, cook a little longer but don’t let it scorch.
Step 3 — Finish & Rest
Top your casserole with the remaining Swiss cheese and pickles, then slide it into the oven baked at 400°F (204°C). I bump the heat here for that golden bubbly crust on top. Bake for about 20 minutes until you see the cheese melt fully and start to bubble. Let it rest for at least 5 minutes out of the oven so the flavors marry nicely and the cheese sets just enough to avoid a runny mess.
Troubleshooting Cuban Casserole Recipe
If your casserole turns out dry, try adding a bit more cream next time or cover it loosely with foil while baking to retain moisture. Bland flavor? Don’t skimp on the mustard or pickles—they add the signature zing. If it gets soggy, that usually means too much liquid; drain any excess from the pork before mixing, and consider a shorter bake or hotter oven to crisp up the top nicely.
Pro Tips
From my experience making this Cuban Casserole Recipe, balancing the creamy sauce and bold pickles is key. You don't need a lot of fuss—just trust the flavors to meld while baking, and use a reliable skillet to get that perfect finish.
- Heat control: Keep sauce preparation on medium to low heat to avoid curdling the cream cheese.
- Timing window: Bake at 400°F for 20 minutes max to get bubbly cheese without drying out.
- Make-ahead move: Assemble casserole a day before and refrigerate; bring to room temp before baking.
- Avoid this pitfall: Don’t add pre-sauced pork—it can overpower the balance and make the dish soggy.
Variations & Substitutions
If you want a lighter version of this Cuban Casserole Recipe, swap out the whipping cream for half-and-half or a creamy plant-based milk. For dairy-free, use vegan cream cheese and cheese substitutes that melt well. If you’re not a fan of dill pickles, try bread-and-butter pickles for a sweeter contrast. Ham can be replaced with smoked turkey if you prefer a leaner meat.
Great Debates
Butter versus oil often comes up for creamy casseroles like this. I lean toward no added fat here since the cream and cheese bring enough richness. But if you prefer a buttery base, gently sauté the diced ham first in a little butter to deepen flavor. It’s all about what suits your taste and pantry!
Make-Ahead, Storage & Freezing
This Cuban Casserole Recipe keeps well in the fridge for up to 3 days when covered tightly. Store in an airtight container or cover the skillet with foil. To freeze, assemble but don’t bake—wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed for best texture and flavor retention.
Yield & Conversions
This recipe serves about 4 to 6 people, depending on appetite. To double, use a larger skillet or 9x13-inch casserole dish and increase bake time by about 10 minutes. For half, a smaller skillet or individual baking dishes work well. Metric lovers: 4 cups pulled pork ≈ 600g; 8 oz ham ≈ 225g; cheese 225g; 240ml whipping cream; 115g cream cheese.
Serving Ideas & Pairings
I enjoy this Cuban Casserole Recipe simply with a side of black beans and fluffy white rice. A crisp green salad with a citrus vinaigrette adds a refreshing counterpoint. For an extra Cuban touch, serve warm plantain chips or fried sweet plantains alongside. Don’t forget to garnish with extra pickles to enhance that tangy finish.
FAQs
Absolutely! Gruyère or mozzarella can be great substitutes, but Swiss cheese offers that unique nutty flavor and melt quality that makes this casserole special.
I recommend using plain pulled pork without sauce to control moisture and avoid overpowering flavors in this Cuban Casserole Recipe.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep textures intact.
Yes! Assemble the casserole up to a day ahead, refrigerate, and then bake when you’re ready. This helps flavors develop even more.
Notes, Tools & Special Equipment
A heavy 12-inch cast iron skillet is my go-to for this Cuban Casserole Recipe—it browns evenly and goes straight from stove to oven. A good quality cheese grater makes shredding Swiss easier and yields better melting cheese. No special thermometer needed here, just keep an eye on the cheese bubbling and golden. If using alternate pans, adjust bake times as needed.
PrintPrintable Recipe 📖
Cuban Casserole Recipe
A rich and savory Cuban Casserole featuring tender pulled pork, smoky ham, creamy Swiss cheese, and tangy pickles baked in a luscious mustard cream sauce. Perfect for a comforting main dish that combines classic Cuban flavors with an easy-to-make casserole format.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Cuban
Ingredients
Meat
- 4 cups prepared pulled pork (not with sauce or carnitas)
- 8 ounces sliced ham, cut into small pieces
Dairy
- 2 cups shredded Swiss cheese (shredded yourself for better melting)
- 1 cup whipping cream
- 4 ounces cream cheese, softened
Condiments & Vegetables
- ¼ cup yellow mustard
- 1 cup sliced dill pickles
- Additional pickles for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Make Sauce: In a large oven-safe skillet, preferably a 12-inch cast iron skillet, combine the whipping cream, softened cream cheese, and yellow mustard over medium heat. Stir continuously until the cream cheese melts and forms a smooth sauce.
- Add Meats and Pickles: Stir in the pulled pork, diced ham, half of the sliced pickles, and half of the shredded Swiss cheese. Mix everything thoroughly to combine evenly with the sauce.
- Top Casserole: Sprinkle the remaining Swiss cheese and the other half of the pickles over the top of the mixture in the skillet for a flavorful crust and crunchy topping.
- Bake: Place the skillet in the oven and bake at 400 degrees Fahrenheit for 20 minutes or until the casserole is bubbly and the cheese is completely melted.
- Garnish and Serve: Remove the casserole from the oven and garnish with additional pickles as desired before serving hot.
Notes
- For best results, shred the Swiss cheese yourself to ensure better melting and texture.
- If you don’t have a cast iron skillet, use any large oven-safe skillet or casserole dish.
- Using pulled pork without sauce ensures the mustard cream sauce’s flavor shines through without becoming too saucy.
- You can substitute dill pickles with bread and butter pickles for a sweeter contrast.
- Leftovers can be stored tightly covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
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