Pork And Veggie Casserole Food

YUMMY PORK NOODLE CASSEROLE

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.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

LEFTOVER PORK AND VEGETABLES

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

PORK WITH FRIED RICE AND VEGETABLE CASSEROLE

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
• Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
• Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
• Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
• Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

PORK AND VEGETABLE CASSEROLE

Steps:

• Heat oil in non-stick sauté pan on medium-high setting.
• Add pork and sauté until done.
• Remove pork and set aside.
• Into the same pan add coleslaw mix, carrots, mushrooms, onion, vinegar, Worcestershire sauce, and lime-flavored water.
• Cook until vegetables are tender.
• Dissolve cornstarch in a little water and add to pan with tomatoes and cook for 3 to 5 minutes.
• Stir frequently until liquid thickens.
• Spoon resulting mixture into a casserole dish, sprinkle with cilantro and serve hot.

PORK CHOP CASSEROLE

Steps:

• In a large skillet, brown pork chops in oil; drain.
• Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top.
• Top with pork chops and soup.
• Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender.
• *Note: I often make the rice without the pork chops as a side dish. Just add an extra 1/4 to 1/2 cup of orange juice. This is an excellent accompaniment to barbequed meat.