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    You are in: Home / Recipes / Pork and Mushroom Casserole Recipe
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    Pork and Mushroom Casserole

    Average Rating:

    2 Total Reviews

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    • on March 11, 2011

      These chops were tasty and quite healthy. I could have probably cooked them for less time and maybe added a little more seasoning, but I really like all of the veggies and the simplicity of the recipe. I also just used a touch of olive oil to brown them. We had these on a bed of high fibre pasta. Made for Pick A Chef 2011 for my adopted chef and fellow Canadian, Hedda Lettuce in Ontario! Thanks! :)

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    • on March 30, 2009

      Great tasting chops. The recipe doesn't say if the cover should be on or off for the second half of the oven time. I left it on and the gravy ended up being very thin, so do remove the cover for the last 30 mins. I didn't use the butter but just browned the chops in a Pam sprayed skillet. For the water I used mushroom water from the can. Made for PAC, Spring 09.

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    Nutritional Facts for Pork and Mushroom Casserole

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.8
     
    Calories from Fat 339
    55%
    Total Fat 37.7 g
    58%
    Saturated Fat 13.2 g
    66%
    Cholesterol 186.0 mg
    62%
    Sodium 934.1 mg
    38%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.0 g
    20%
    Protein 55.4 g
    110%

    The following items or measurements are not included:

    reduced-fat reduced-sodium condensed cream of mushroom soup

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