Mystery Pork Casserole Recipes

Steps:

• Cook ground pork and onion until meat is done and onion is tender.
• Drain.
• Stir in remaining ingredients EXCEPT the cheese.
• Turn into ungreased 1 1/2 quart casserole dish.
• Bake covered at 350 for 40 minutes or until heated through.
• Sprinkle with cheese
• Return to oven and bake another 5 minutes until the cheese melts.

Steps:

• Preheat oven to 350 F degrees.
• Brown ground beef and onion in oil.
• Combine all ingredients in a huge bowl, and transfer to a 9x13 pan.
• Bake covered for 30 minutes.
• Bake UNcovered for 30 minutes.
• Sprinkle the chow mein noodles on top of casserole, and bake for 15 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops into a buttered 9x13 inch baking dish. Add the apple and raisins. Pour the soup and water into a small bowl, and mix together. Pour the soup over the pork chops.
• Bake, covered, in the preheated oven until the pork chops are fully cooked, about 1 hour.

Steps:

• Fry the bacon, onions and garlic in the oil, in a pan until soft.
• Add the pork and fry till browned slightly.
• Add the mushrooms, wine, cream, stock salt and pepper. Mixing it all in gently.
• Cook slowly on a low heat, stirring occasionally. This takes about 30 minutes or so to be ready.
• Add flour to thicken if needed. Serve with mashed potatoes and green vegetables and carrots.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops into a buttered 9x13 inch baking dish. Add the apple and raisins. Pour the soup and water into a small bowl, and mix together. Pour the soup over the pork chops.
• Bake, covered, in the preheated oven until the pork chops are fully cooked, about 1 hour.

Steps:

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

Steps:

• Heat oil in large skillet and cook pork over med high heat about 5 minutes, stirring constantly.
• Lower heat, add onion & garlic, cook 5 minutes until onion is tender.
• Add paprika and remaining ingredients, except cornstarch. Bring to boil, lower heat, cover and simmer, stirring occasionally 1 hour until pork is tender.
• Mix cornstarch with a little water to form a paste. Stir in 1 spoon of the broth, then stir into skillet. Bring to boil, reduce heat and simmer 2 minutes until thickened.
• Serve with rice.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops into a buttered 9x13 inch baking dish. Add the apple and raisins. Pour the soup and water into a small bowl, and mix together. Pour the soup over the pork chops.
• Bake, covered, in the preheated oven until the pork chops are fully cooked, about 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops into a buttered 9x13 inch baking dish. Add the apple and raisins. Pour the soup and water into a small bowl, and mix together. Pour the soup over the pork chops.
• Bake, covered, in the preheated oven until the pork chops are fully cooked, about 1 hour.

Steps:

• In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
• Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
• Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
• Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
• Sprinkle with half of the French fried onions.
• Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
• Stir remaining sour cream into the sauce.
• Top chops with remaining onions.
• Return to oven, uncovered, for 10 minutes.