|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 2g||6%|
|*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 pork and rice 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 in a casserole. Use a small boneless pork loin roast or some lean country-style pork ribs.
Feel free to add steamed peas or peas and carrots to the rice and pork mixture for some extra color and flavor.
Serve this easy pork and rice casserole with a tossed salad or steamed vegetables.
- 1 pound lean pork loin (or about 2 cups diced leftover pork)
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1 1/2 to 2 cups cooked rice
- 1 can (10 1/2 ounces) condensed cream of chicken soup
- 3 tablespoons soy sauce
Heat the oven to 350 F.
Grease a shallow 2-quart casserole.
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 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 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.
Instead of cream of chicken soup, make the casserole with condensed cream of mushroom soup or cream of celery.
Replace the pork with leftover cooked roast beef or baked ham.