Ground Pork Peas And Rice Casserole Recipes

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PORK CHOP AND RICE CASSEROLE



Pork Chop and Rice Casserole image

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Provided by cdrewcia

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 2h20m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
  • Bake in the preheated oven until tender, about 2 hours.

Nutrition Facts : Calories 716 calories, Carbohydrate 33.2 g, Cholesterol 143.5 mg, Fat 51.1 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 22.8 g, Sodium 1312.6 mg, Sugar 4.3 g

GROUND BEEF CASSEROLE WITH RICE



Ground Beef Casserole with Rice image

This ground beef casserole with rice is the perfect casserole for using whatever you have lying around in your fridge.

Provided by Jennifer Shymanski

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 medium green bell pepper, diced
1 medium tomato, chopped
4 tablespoons Worcestershire sauce
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon minced onion
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
2 cups cooked rice
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
  • Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 17.8 g, Cholesterol 48.6 mg, Fat 10 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 4.6 g, Sodium 346.7 mg, Sugar 4.2 g

GROUND PORK, PEAS, AND RICE CASSEROLE



Ground Pork, Peas, and Rice Casserole image

This is based on a great recipe from Ken Hom's book, Quick & Easy Chinese Cooking. He says, "This is a typical Chinese dish, designed to comfort, to satisfy, and to relax the body and soul. It reheats very well (when it is perhaps even tastier), and is a meal in itself. Serve it with a favorite salad, and you will have a spendid, complete meal."

Provided by mersaydees

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups long-grain rice
3 cups water
1/2 lb fresh peas, shelled or 1/4 cup frozen peas
1 1/2 tablespoons peanut oil
1 lb ground pork
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
3 tablespoons green onions, finely chopped

Steps:

  • Add rice and water to a large, heavy saucepan and bring to a boil.
  • Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
  • The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
  • Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
  • Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
  • Continue to cook for another 2 minutes, then add the green onions.
  • Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
  • Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.

Nutrition Facts : Calories 741.1, Fat 30, SaturatedFat 10, Cholesterol 81.8, Sodium 702.9, Carbohydrate 83.7, Fiber 4.3, Sugar 3.6, Protein 29.9

RICE AND PORK CASSEROLE



Rice and Pork Casserole image

If your looking for something homey and comforting this will fill the bill. Savory with a touch of sweetness from the apple it will please the the whole family.

Provided by Annacia

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lean boneless pork
1 onion
1 1/4 pints meat stock
5 ounces long grain rice
2 tablespoons oil
1 tablespoon flour
salt & freshly ground black pepper
2 cooking apples
12 ounces frozen peas
3 tablespoons chopped chives (to garnish)

Steps:

  • Cut the pork into cubes no more than an inch square.
  • Finely chop the onion.
  • Heat the stock.
  • Wash and drain the rice.
  • Heat the oil in a large, heavy based saucepan.
  • Dust the pork in the flour, then brown the meat in the oil, add the onion.
  • and cook for a few minutes.
  • Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
  • Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes.
  • Sprinkle with the chives.

Nutrition Facts : Calories 314.9, Fat 9.3, SaturatedFat 2.2, Cholesterol 44.6, Sodium 105.1, Carbohydrate 35.9, Fiber 4.1, Sugar 8.7, Protein 21.3

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