Pork And Veggie Casserole Recipes

PORK AND VEGGIE CASSEROLE

Steps:

• Heat 2-3 tablespoons of vegetable oil in a skillet and cook the pork tenderloin until it turns opaque white.
• Add the carrot and onion and cook them along with the meat.
• Add the red bell pepper, garlic cloves, and cumin. Mix and continue to cook.
• Add red wine and simmer for 8-10 minutes.
• Add spring onion slices, mustard, and tomato sauce.
• Season with herb salt and pepper.
• Stir and cook the ingredients for a few more minutes. Make sure the pork is tender and vegetables are soft.
• Serve the pork warm, with a side made of rice.

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.

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.

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.

BAKED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
• In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
• Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

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.