Say the word “casserole” and you will generally get one of two typical responses… a huge smile filled with excitement from the person who knows that something hearty, filling, and tasty is about to come their way… or a turned-up nose and rolling eyes from the person who envisions a sticky, gooey, mess of food about to be forced upon them.

Because of that second reaction, I was tempted to call this dish a “Bake” instead of a “Casserole”.  I even searched through online thesauruses looking for an alternate name, but call it what you may, it’s a casserole.  And exactly what is that?  A casserole is an ovenproof dish sometimes with a tightly fitting lid, made from earthenware, glass, or metal. The word ‘casserole’ also refers to the mixture of the food itself which is prepared in the oven in this dish. The word is derived from the Old French word casse and the Latin word cattia meaning a “frying pan or saucepan.” As often happens, the name of the cooking utensil was used for the name of the dish.

So, if the word is derived from a French word, then how does it end up sounding so pedestrian? Maybe it is because, when some of us were growing up, the contents in the casserole dish were often called “surprise”, as in Turkey Surprise, or even worse, Spam Surprise; almost a guarantee that this would not be a happy or delicious “surprise” at all!

As with many casseroles, this one is made using leftover meat, pork from Christmas dinner, to be exact. Feel free to use another leftover meat, such as chicken or beef in place of the pork. Additional vegetables can be used as well; bell peppers, green beans, kidney beans, or whatever you have on hand or dream up. I used a mix of three different “green” salsas to get my 3 cups needed, do the same if you have a mix of jars in your refrigerator.  I hope the only surprise you receive upon making and tasting this casserole, is that it makes your taste-buds sing!
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