Pork Loin 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 CASSEROL

Steps:

• Place skillet on medium-low heat. Add a tablespoon of butter.
• Peeled and coarsely chopped the onion into bite size pieces. Coarsely chop the celery. Add to the skillet. Stirring occasionally as it cooks.
• While onions and celery are cooking, break up the broccoli into florets. Add more if you like lots of broccoli. Cube the pork into bite-size pieces. Place these into a casserole dish.
• Mix the soup, milk and Worchester sauce together.
• When the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. Poor soup mixture into casserole dish and mix together.
• Cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
• Meanwhile mix rice and water together. Bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
• NOTE: You can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. This will allow the soup to flavour the long grain rice.
• Serve casserole on the rice.

PORK LOIN CASSEROLE RECIPE - (3.9/5)

Steps:

• layer 1/2 of the sliced potatoes in the bottom of a greased 9x13 casserole dish. add salt & pepper drizzle each layer with a little olive oil next layer the 6 pork cutlets on top of potatoes season with garlic salt and pepper add sliced mushrooms on top Add 1/2 of the cheese over this layer then add 1/2 potatoes add salt & pepper add sliced onions on top top with grated cheese cover with foil and bake at 375 1 hr

PORK LOIN CASSEROLE

Steps:

• Combine flour, salt and pepper in a shallow bowl; dredge pork chops.
• Heat oil in a large skillet; cook pork loin slices for 4-5 minutes per side or until browned.
• Place in a single layer in an ungreased 13 x 9 x 2 pan. Combine soup, broth, ginger and 4 ounces sour cream; pour over pork.
• Sprinkle with half of the onions.
• Cover and bake at 350 degrees for 45-50 minutes.
• Stir remaining sour cream into sauce.
• Top pork with remaining onions.
• Return to the oven; uncovered, for 10 minutes.

TENDERLOIN NOODLE CASSEROLE

Steps:

• Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain.
• slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat.
• Season with salt and pepper.
• Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper.
• Stir in 1 cup of Milk.
• Cook and stir till thick.
• Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts.
• Combine noodles, sauce and 3 tbs.
• each chopped green pepper and chopped pimiento.
• Place in 10X6X1-1/2 baking dish.
• Arrange meat on top.
• Bake at 350 about 30 minutes or till done.

PORK AND MUSHROOM CASSEROLE

Steps:

• Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
• Transfer loin chops to baking dish or casserole.
• Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
• Pour the mushroom mixture over the pork chops.
• Cook convered, in 350F oven for 30 minutes.
• Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
• *add optional salt after chops are browned.

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.

MOM'S PORK CASSEROLE

Steps:

• Combine all ingredients and pour into a prepared casserole. Bake, covered at 325^ for 1 1/4 hours.

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!