Easy Cheesy Pork Casserole Food

EASY PORK AND NOODLE BAKE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
• In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
• Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
• Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
• Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
• Drain in a colander and rinse briefly with hot water.
• Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
• Transfer the mixture to a lightly buttered large shallow baking dish.
• Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
• Put the casserole in the preheated oven and bake for 30 minutes.

PORK CHOP AND CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

EASY CHEESY PORK CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9 X 13" baking dish with nonstick cooking spray.
• Layer potatoes on bottom of baking dish, trying to keep a single layer, but a double layer is okay, too.
• Lay pork chops on top of potatoes.
• In a small bowl, blend the two soups together.
• Pour over pork chops, trying to cover them evenly with the mixture.
• Bake for 1 hour, 15 minutes or until potatoes are tender and chops are done.

CHEESY PORK CHOP CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare stuffing as directed on package.
• Whisk flour and milk in large microwaveable bowl until blended. Microwave on HIGH 4 min., stirring after 2 min. Add vegetables, cheese, thyme and garlic powder; mix well. Let stand 5 min.
• Meanwhile, cook chops in hot oil in large nonstick skillet on medium-high heat 3 to 5 min. on each side or golden brown on both sides. Place in 13x9-inch baking dish; top with vegetable mixture and stuffing.
• Bake 25 to 30 min. or until chops are done (145ºF). Let stand 3 min. before serving.

RICH PORK CASSEROLE

Steps:

• Heat a small amount of oil in a large saucepan. Add pork and fry until browned.
• Add carrots, shallots and garlic and sautee for 5 minutes.
• Sprinkle in flour and cook for one minute.
• Pour in hot stock, thyme, worcestershire sauce, tom puree and seasoning, stir well.
• Simmer for 20 minutes until thickened and carrots are tender.
• Serve with lots of creamy mashed potato and crisp steamed cauliflower (or veg of choice).

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

PORK NOODLE CASSEROLE

Steps:

• In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish., Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes.