Pork Casserole Recipes

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.

Steps:

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

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 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
• Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.

Steps:

• Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
• Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
• Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
• Cook 5 minutes stirring frequently.
• Mix in tomatoes, Tobasco and optional items if desired.
• Bring to a boil, cover and cook over low heat for 30 minutes.
• Add the half cooked rice and mix lightly.
• Taste and adjust seasonings as desired.
• Turn into a greased 3-quart casserole.
• Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.

Steps:

• Preheat oven to 375°C.
• Sauté onion, mushrooms and celery in butter over med high heat.
• Add green pepper and shredded carrot and cook until slightly softened.
• In casserole dish mix cans of soup, milk and rice.
• Add ground pork to sauté pan and brown.
• Once pork is cooked through add pork/onion/celery/carrot mixture to soup/rice mixture in casserole dish.
• Cook for 1 hour in oven at 375°C.

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:

• Cook noodles.
• In large skillet, cook pork and onions until pork is done.
• Drain noodles, add to skillet.
• Add corn, soup, salt and pepper.
• Put in a greased casserole dish.
• Cover and bake for 30 minutes at 350 degrees.
• Uncover and bake an additional 15 minutes.

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.