Prep 15 mins
Cook 1 hr 15 mins
My mom has been making this since I was a kid. She says she made it up with ingredients on hand. To me it is one of my favorite comfort foods! I adjusted the number of servings based on other comments and the fact that we usually at best serve 4 with it! I will also add as one reviewer noted, the amounts for celery, peas, onion are what my mom used. I often am pretty liberal with all of those.
- 1 lb cooked pork, diced
- 1⁄2 cup raw rice
- 1 (10 3/4 ounce) can cream of mushroom soup (I use lowfat)
- 1⁄2 small onion, chopped
- 1 celery rib, chopped
- 1⁄4 cup frozen peas, defrosted
- 2⁄3 cup water
- 1 tablespoon soy sauce
- 1⁄4 cup fresh mushrooms, sliced (optional)
- Combine all ingredients and pour into a prepared casserole. Bake, covered at 325^ for 1 1/4 hours.
I came across this while looking for a way to recycle two big fried pork chops. First of all, let me say, this is not the prettiest casserole in the world, but don't let that stop you. It is very yummy. DH had three servings and kept saying how good it was. I left out the optional mushrooms because of picky husband's but served this with colorful steamed veggies and sauteed mushrooms on the side. This is going to be my go to dish for using up those dibs and dabs of leftover meat. Thanks Denise for sharing!
This was a basic hearty filling casserole. While we all ate it, everyone said they would not specifically request it, but eat it if served. It was easy to put together, and a good use of leftover pork besides BBQ pork sandwiches, but the family said they would prefer I do mostly the sandwiches instead of this.
Like others, I had left over pork loin and I didn't know what to do with it. This recipe was the perfect solution! Easy, simple and tasty!!