Pork, Rice, and Celery Casserole

Pork, Rice, and Celery Casserole

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
330 Calories
16g Fat
22g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 330
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 24%
Cholesterol 70mg 23%
Sodium 853mg 37%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 24g
Vitamin C 3mg 13%
Calcium 45mg 3%
Iron 2mg 13%
Potassium 437mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 2 cups diced lean pork loin, raw or cooked

  • 1 tablespoon vegetable oil

  • 1/2 cup coarsely chopped onion

  • 1 cup coarsely chopped celery

  • 1 1/2 to 2 cups cooked rice

  • 1 (10.5-ounce) can condensed cream of chicken soup

  • 3 tablespoons soy sauce

Steps to Make It

  1. Gather the ingredients.

    Pork, Rice, and Celery Casserole ingredients

    The Spruce / Diana Chistruga

  2. Preheat oven to 350 F. Grease a shallow 2-quart casserole dish.

    greased white casserole dish

    The Spruce / Diana Chistruga

  3. Cut the pork into small cubes. If you are using leftover pork, dice it and set it aside.

    cut up pork meat

    The Spruce / Diana Chistruga

  4. Heat the vegetable oil in a large skillet over medium heat.

    skillet with oil

    The Spruce / Diana Chistruga

  5. Cook the raw cubed pork, stirring frequently, until browned. 

    pork cooking in a skillet with oil

    The Spruce / Diana Chistruga

  6. 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 chopped onion and celery to the pork in the skillet

    The Spruce / Diana Chistruga

  7. Add the remaining ingredients—cooked rice, cream of chicken soup, and soy sauce—and mix to blend thoroughly.

    pork, rice and celery casserole ingredients in a skillet

    The Spruce / Diana Chistruga

  8. Spoon the pork, rice, and vegetable mixture into the prepared casserole dish.

    Spoon the pork, rice, and vegetable mixture into the prepared casserole dish

    The Spruce / Diana Chistruga

  9. 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!

    baked Pork, Rice, and Celery Casserole

    The Spruce / Diana Chistruga

Recipe Variations

  • 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.