Pork and Mushroom Casserole

READY IN: 1hr
Recipe by MarieRynr

This is a very old recipe that I found years ago in one of my mother's cookbooks that she got when she first got married. It is very delicious and a favorite in my household.

Top Review by MarineCorpsWife

This was really delicious. My husband absolutely LOVED it. It was a little too salty for my liking so next time I may use turkey bacon to cut down on the saltiness and also the fat content. Thanks for posting this, I will be making this again for the hubby!

Ingredients Nutrition

  • 1 lb pork tenderloin, cut into 1/2 inch slices
  • 3 slices bacon, diced
  • 1 medium onion, chopped
  • 12 cup canned sliced mushrooms
  • 1 teaspoon salt
  • 18 teaspoon pepper
  • 1 egg, beaten
  • 14 cup mushroom liquid
  • 1 cup fine cracker crumb

Directions

  1. Panfry bacon in skillet until browned.
  2. Remove with a slotted spoon.
  3. Saute onion and mushrooms in bacon fat until tender.
  4. Remove with slotted spoon and combine with bacon.
  5. Season tenderloin pieces.
  6. Dip in beaten egg, then roll in cracker crumbs.
  7. Brown in remaining bacon fat.
  8. Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms.
  9. Add the mushroom liquid, cover and bake at 350*F for 30 minutes.
  10. VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid.
  11. Makes it even more delicious!

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