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.
Nutrition Facts : Calories 727 kcal, Carbohydrate 46 g, Cholesterol 173 mg, Fiber 4 g, Protein 62 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 7 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g
YUMMY PORK NOODLE CASSEROLE
This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.
Provided by cjscott
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
- Bake in the preheated oven until bubbly, 30 to 35 minutes.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g
LEFTOVER CASSEROLE
This is something I did one night when I had a bunch of good leftovers. You could switch out just about anything for anything of a similar type, which is why the recipe might look a little funny . . . *grins*
Provided by CraftScout
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add the hot water to the stuffing and set aside.
- Mix everything else together in a casserole dish. Top with the stuffing.
- Bake, uncovered, for 30 minutes at 350°F, or until casserole is bubbly and stuffing is a little crusty.
Nutrition Facts : Calories 454.5, Fat 23.3, SaturatedFat 10.4, Cholesterol 118.7, Sodium 803.8, Carbohydrate 18.7, Fiber 2.5, Sugar 1.9, Protein 40.6
PORK, RICE, AND CELERY CASSEROLE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a shallow 2-quart casserole dish .
- Cut the pork into small cubes. If you are using leftover pork, dice it and set it aside.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the raw cubed pork, stirring frequently, until browned.
- Add the chopped onion and celery to the pork, and continue cooking until the onion is golden. If using leftover diced pork , add it at this point and continue cooking for about 4 to 6 minutes or until the pork is lightly browned.
- Add the remaining ingredients-cooked rice, cream of chicken soup, and soy sauce-and mix to blend thoroughly.
- Spoon the pork, rice, and vegetable mixture into the prepared casserole dish.
- Cover the baking dish tightly with foil and bake in the preheated oven for about 30 to 40 minutes, or until hot and bubbling. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, Sodium 853 mg, Sugar 2 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
PORK AND MASHED POTATO CASSEROLE
Steps:
- Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended and cooked, about 2 minutes. Add salt, poultry seasoning, and pepper.
- Add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables and heat through.
- Pour the pork mixture into a lightly greased 1 1/2-quart casserole dish.
- Spoon prepared mashed potatoes evenly over the mixture.
- Bake at 350 F for 25 to 35 minutes, topping with cheese for the last 5 minutes, if desired.
Nutrition Facts : Calories 504 kcal, Carbohydrate 38 g, Cholesterol 83 mg, Fiber 4 g, Protein 19 g, SaturatedFat 13 g, Sodium 1036 mg, Sugar 6 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g
LEFTOVER TEX-MEX PORK CASSEROLE
My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little too much "juice" to the casserole and the tortilla chips were very soggy. Next time I'll try for a crispy taste. I have frozen red, green, yellow and orange bell peppers, already chopped, so I included a variety of them in this dish for color.
Provided by Good Cook Wanda
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
- In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
- Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
- Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
- Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
- Pour over the chips. Top with Velvetta and cheddar cheese.
- Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.
Nutrition Facts : Calories 233.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 41, Sodium 474.2, Carbohydrate 10.1, Fiber 1.8, Sugar 5.6, Protein 10
LEFTOVER PORK AND BEAN CASSEROLE
I had some leftover barbecued pork taking up room in the freezer, so I combined it with some other ingredients and came up with this casserole. It was so delicious I just had to share! Hope you enjoy!
Provided by flower7
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Combine beans, pork and jalapeno in an 8"x8" casserole dish.
- Layer shredded cheese on top of bean mixture.
- Layer tater tots on top of cheese.
- Cover with aluminum foil and bake for 30-35 minutes.
- Uncover and bake for 10 more minutes.
- Serve hot.
Nutrition Facts : Calories 345.4, Fat 13.6, SaturatedFat 8.3, Cholesterol 37.9, Sodium 908.9, Carbohydrate 42.2, Fiber 8.1, Sugar 16, Protein 19.9
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