|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy casserole is made with fresh lean pork or leftover pork roast. The pork is browned with onion and celery, and then it's combined with cooked rice. Use a small boneless pork loin roast or some lean country-style pork ribs.
Feel free to add steamed peas and carrots to the mix for some extra color and flavor.
Serve this pork and rice casserole with a tossed salad or other steamed vegetables.
Gather the ingredients.
Preheat oven to 350 F. Grease a shallow 2-quart casserole dish.
Cut the pork into small cubes. If you are using leftover pork, dice it and set it aside.
Heat the vegetable oil in a large skillet over medium heat.
Cook the raw cubed pork, stirring frequently, until browned.
Add the chopped onion and celery to the pork, and continue cooking until the onion is golden. If using leftover diced pork, add it at this point and continue cooking for about 4 to 6 minutes or until the pork is lightly browned.
Add the remaining ingredients—cooked rice, cream of chicken soup, and soy sauce—and mix to blend thoroughly.
Spoon the pork, rice, and vegetable mixture into the prepared casserole dish.
Cover the baking dish tightly with foil and bake in the preheated oven for about 30 to 40 minutes, or until hot and bubbling. Enjoy!
- Instead of cream of chicken soup, make the casserole with condensed cream of mushroom soup or cream of celery.
- Make your own condensed base soup instead of using canned.
- Jazz it up by adding steamed peas and carrots, or another steamed veggie you enjoy.
- Replace the pork with leftover cooked roast beef or baked ham.
How to Store and Freeze
- Any leftover casserole can be placed in an airtight container and put in the refrigerator, and eaten within three to four days.
- This pork casserole can be frozen and baked later, or you can freeze a portion of the prebaked casserole if you desire. Slice it up and store in a freezer bag in individual portions. Use within three months of freezing.