New Classic Pork Casserole Recipes

EASY CLASSIC PORK CASSEROLE

Easy Classic Pork Casserole image

This recipe came from a Kraft Food and Family booklet. I like it because it is so easy to cook, yet looks like you put much time into it. The stuffing mixture is heavenly!

Provided by piranhabriana

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups milk
3 tablespoons flour
1 cup shredded cheddar cheese
1 package Stove Top stuffing mix
6 boneless pork chops (1 1/2 lbs)
3 cups fresh mixed vegetables
1 teaspoon basil

Steps:

Prepare stuffing mix as directed on package; set aside.
In a microwavable bowl, whisk together 1 1/2 cups milk and 3 Tbsp flour.
Microwave on high for 4 minutes, stirring halfway through cooking.
Stir in one cup cheddar cheese, vegetables, and basil.
Cook meat in 1 tsp.
oil in large non-stick skillet until browned on all sides.
Pour sauce evenly over meat; top with stuffing.
Bake uncovered at 350 degrees for 25-30 minutes.
Makes 6 servings.

NEW CLASSIC PORK CASSEROLE

New Classic Pork Casserole image

Here's a tasty 30-minute pork chop casserole that's likely to become part of your weeknight rotation.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
1-1/2 cups milk
3 Tbsp. flour
3 cups small broccoli florets
1 cup KRAFT Shredded Cheddar Cheese
1 tsp. dried rosemary leaves
6 boneless pork chops (1-1/2 lb.)
1 tsp. oil

Steps:

Heat oven to 350°F.
Prepare stuffing mix as directed on package; set aside. Whisk milk and flour in large microwaveable bowl until blended. Microwave on HIGH 4 min., stirring after 2 min. Add vegetables, cheese and rosemary; mix well. Set aside.
Cook chops in hot oil in large nonstick skillet on medium-high heat until browned on both sides. Place chops in 13x9-inch baking dish. Top with vegetable mixture and stuffing.
Bake 25 to 30 min. or until chops are done (145°F). Let stand 3 min.

Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 75 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

PULLED PORK CASSEROLE

Pulled Pork Casserole image

Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.

Provided by Karla Harmer

Categories Pork Casserole

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

10 (8 inch) corn tortillas
3 cups cooked pulled pork
4 tablespoons canned black beans, rinsed
½ (8 ounce) package cream cheese, cut into cubes
2 tablespoons chopped fresh cilantro, or more to taste
1 ½ cups salsa, or more to taste
6 tablespoons leftover cooked rice
8 tablespoons shredded Mexican cheese blend

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg

RICH PORK CASSEROLE

Rich Pork Casserole image

I made this for tea, adapted from a recipe for traditional shepherds pie! It is completely delicious and was a huge hit with everyone (Hurrah!).

Provided by TracyC

Categories Stew

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pork, chopped
2 shallots, finely chopped
1 carrot, cubed
3 garlic cloves, finely chopped
1 tablespoon flour
300 ml hot vegetable stock
1 pinch dried thyme
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree
salt and black pepper

Steps:

Heat a small amount of oil in a large saucepan. Add pork and fry until browned.
Add carrots, shallots and garlic and sautee for 5 minutes.
Sprinkle in flour and cook for one minute.
Pour in hot stock, thyme, worcestershire sauce, tom puree and seasoning, stir well.
Simmer for 20 minutes until thickened and carrots are tender.
Serve with lots of creamy mashed potato and crisp steamed cauliflower (or veg of choice).

Nutrition Facts : Calories 358.2, Fat 14.7, SaturatedFat 5.2, Cholesterol 130, Sodium 162.4, Carbohydrate 8.8, Fiber 0.8, Sugar 1.8, Protein 45.3

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