Pork, Rice, and Celery Casserole

Baked pork and rice in a casserole dish

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  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
584 Calories
31g Fat
48g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 584
% Daily Value*
Total Fat 31g 39%
Saturated Fat 15g 76%
Cholesterol 122mg 41%
Sodium 545mg 24%
Total Carbohydrate 48g 18%
Dietary Fiber 2g 6%
Protein 27g
Calcium 69mg 5%
*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. 


Steps to Make It

  1. Gather the ingredients. Heat the oven to 350 F.

  2. Grease a shallow 2-quart casserole dish.

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

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

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

  6. 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.

  7. Add the remaining ingredients and mix to blend thoroughly.

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

  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.

  10. Serve with a tossed salad or steamed vegetables.

Recipe Variations

  • 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.