My aunt found this in her mother's recipe box from 1935. She made it for our family reunion and everyone wanted seconds.

This oven baked 4-ingredient stuffed pork and bread casserole is one of those old-fashioned, no-fuss recipes that tastes like it came straight from a 1930s church basement potluck—in the best way. My aunt actually found it handwritten on a yellowed index card in her mother’s recipe box dated 1935, and she brought it to our family reunion last summer. It came out of the oven all golden and bubbly in a glass baking dish, with little cubes of bread and tender pork peeking through, and I swear almost everyone went back for seconds. It’s simple, hearty, and exactly the kind of budget-friendly comfort food a busy home cook can pull together on a weeknight with things you probably already have on hand.

This casserole is pretty much a complete comfort meal on its own, but I like to balance the richness with something fresh and simple on the side. A crisp green salad with a tangy vinaigrette or some steamed green beans with a squeeze of lemon cut through the savory pork and buttery bread. If you want to lean into the old-school vibe, serve it with applesauce or a side of roasted carrots. It’s also great with dill pickles or a spoonful of grainy mustard on the plate for a little extra punch, and leftovers reheat well for an easy lunch the next day.

Servings: 6

1 1/2 pounds boneless pork shoulder or pork butt, cut into 1/2-inch cubes

Preheat your oven to 350°F (175°C). Lightly grease a rectangular glass or Pyrex baking dish (about 9x13 inches) with butter so the casserole doesn’t stick.

Spread the bread cubes out on a baking sheet and place them in the warming oven for 5–10 minutes, just until they feel a bit dry to the touch. This helps them soak up the milk and butter without turning mushy. Remove and set aside.

While the bread is toasting, pat the pork cubes dry with a paper towel. This helps them brown and keeps the casserole from getting watery.

In a large mixing bowl, combine the warm bread cubes and the cubed pork. Toss them together so the pork is evenly distributed throughout the bread. You want to see visible chunks of pork all through the mixture.

Pour the milk evenly over the bread and pork mixture. Gently fold everything together so the bread starts to absorb the milk. It should feel moist but not soupy; if a few dry spots remain, they’ll soften as it bakes.

Drizzle the melted butter over the mixture and toss again, making sure some of the butter hits the top layer of bread cubes. These top pieces will crisp and turn golden brown in the oven.

Transfer the mixture to the greased baking dish, spreading it out into an even layer. Lightly press it down with the back of a spoon so everything settles but still leaves some rough, uneven bits on top for extra crunch.

Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. This covered time lets the pork cook through and the bread soak up the milk and butter, creating a soft, almost stuffing-like middle.

After 40 minutes, remove the foil and continue baking for another 20–25 minutes, or until the top is deeply golden brown and crisp, and you can see little browned edges of pork and bread around the sides of the dish. The pork should be cooked through and tender.

Let the casserole rest for about 10 minutes before serving. This short rest helps it set up a bit so you can scoop out neat squares with a big spoon, showing off the golden top and the chunks of seasoned pork and bread inside.

Because this recipe comes from a 1935 card, it’s written very simply, but you can easily adapt it to your own kitchen without losing that old-fashioned feel. For seasoning without adding extra ingredients, use well-salted butter and day-old bread that’s already a bit flavorful (like a rustic white or a light sourdough). If you’re okay stretching beyond four ingredients, stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper, or sprinkle the top lightly with paprika before baking for a hint of color. To make it more like a traditional stuffing, you can add finely chopped onion and celery sautéed in the butter before mixing everything together. For a slightly lighter version, swap part of the pork for cooked chicken or turkey, or use half milk and half chicken broth. If you’re cooking ahead for a busy weeknight, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 12 hours; add an extra 5–10 minutes to the covered bake time if going straight from the fridge. Leftovers reheat well in the oven at 325°F, covered with foil, until warmed through, which makes it a great make-on-Sunday, eat-all-week kind of dish.