Pork And Vegetable Casserole Recipes

PORK AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside.
• Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together.
• Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top.
• Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.

ITALIAN PORK AND RICE CASSEROLE

Steps:

• In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
• Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

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 AND VEGETABLES

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

RUSTIC VEGETABLE CASSEROLE

Steps:

• In a copper or stainless steel saucepan, heat the olive oil. Add carrots, potatoes, salsify, pear, and turnips. Saute vegetables until golden brown. Add porcini mushrooms, cook 2 more minutes. Add mushroom stock and reduce until vegetables are tender. In the last two minutes, add swiss chard. When the sauce is reduced, season with salt and pepper. Put into bowls and garnish with peeled grapes.

PORK WITH FRIED RICE AND VEGETABLE CASSEROLE

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
• Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
• Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
• Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
• Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

PORK AND VEGETABLE CASSEROLE

Steps:

• Heat oil in non-stick sauté pan on medium-high setting.
• Add pork and sauté until done.
• Remove pork and set aside.
• Into the same pan add coleslaw mix, carrots, mushrooms, onion, vinegar, Worcestershire sauce, and lime-flavored water.
• Cook until vegetables are tender.
• Dissolve cornstarch in a little water and add to pan with tomatoes and cook for 3 to 5 minutes.
• Stir frequently until liquid thickens.
• Spoon resulting mixture into a casserole dish, sprinkle with cilantro and serve hot.

PORK AND VEGGIE CASSEROLE

Steps:

• Cook pasta according to directions. You only need about 1 or 1.5 cups raw hearty pasta.
• Bring the stock or broth to a simmer in a medium pot. Add the carrots first while cutting up the other veggies. Add the celery next while cutting the onions. When all carrots and celery are fork tender, remove from broth and place in the bottom of a sprayed casserole dish.
• Mix the remaining (about 1 cup) stock with the Golden Mushroom Soup and Tomato Soup.
• Spray coat a casserole dish and layer veggies, meat and pasta in that order. Pour mixed soups over all. (Can cover and refrigerate until ready to bake at this point.).
• Sprinkle bread crumbs and Parmesean over the top.
• Bake at 350 F for 30-40 minutes until hot.