Pork, Rice and Celery Casserole Recipe
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This light pork and rice puree is made from fresh, coarse pork or pork . The pork is browned with onions and celery and then combined with cooked rice. Use a small boneless pork roast or some coarse country-style pork strips.
Add steamed peas or peas and carrots to the rice and pork for a fresh and flavorful addition.
Serve this light pork and rice dish with a salad or steamed Vegetable Recipes.
What you’ll need
1 pound cow pork (or about 2 cups diced pork) 1 tablespoon vegetable oil 1/2 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
How to make it
Preheat the oven to 350 F. Coat a shallow 2-quart saucepan. Cut pork into small cubes. If using pork again, tomato it and set it aside. Heat the vegetable oil in a large skillet over medium heat; cook the raw cube of 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 cooked pork, add it at this point and continue cooking for about 4-6 minutes or until pork is lightly browned. Add the remaining ingredients and stir to combine. Spoon the pork, rice and vegetable mixture into a prepared snack dish. Cover the baking dish tightly with foil and bake in a preheated oven for about 30 to 40 minutes or until hot and bubbling.
Variations
In place of the cream of chicken soup, put this baked mixture with the cream of cream. Replace pork with cooked roast beef or cooked ham . Nutritional guidelines (per serving) Calories 584 Total fat 31 g Saturated fat 15 g Saturated fat 11 g Cholesterol 122 mg Sodium 545 mg Carbohydrate 48 g Fiber 2 g Protein 27 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
