Leftover Pork And Bean Casserole Recipes

PORK CHOPS AND BAKED BEANS

Steps:

• Pour the can of pork and beans into a 7x11 or 9x13 inch pan.
• Arrange pork chops over beans
• Sprinkle with salt and pepper.
• Spread mustard evenly over chops.
• In a bowl mix together brown sugar and ketchup; pour over pork chops.
• Bake at 325 degrees for 45 mins to 1 hour or until pork chops reach an internal temperature of 145 degrees.

PORK AND MASHED POTATO CASSEROLE

Steps:

• Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended and cooked, about 2 minutes. Add salt, poultry seasoning, and pepper.
• Add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables and heat through.
• Pour the pork mixture into a lightly greased 1 1/2-quart casserole dish.
• Spoon prepared mashed potatoes evenly over the mixture.
• Bake at 350 F for 25 to 35 minutes, topping with cheese for the last 5 minutes, if desired.

PORK AND BEAN CASSEROLE RECIPE

Steps:

• Heat the oil in a medium heavy-based casserole, brown the prok in batched then set aside. Add the onion and celery and cook for 5 minutes until softened and lightly browned, then add the garlic and cook for another minute.
• Add the beans, stock and oregano to the pan, and return the pork. Bring to the boil then simmer for 1 hour 15 minutes or until tender.
• For the celeriac and apple slaw: Mix the celeriac, onion and sea salt and set aside in a colader to soften for 30 minutes. Mix the Dijon mustard with white wine vinegar and soya yoghurt and season with black pepper. Combine all the ingredients, along with the fennel seeds and caraway seeds, lightly toasted in a hot frying pan, in a large bowl. Stir in the apples and serve.

EASY PORK AND NOODLE BAKE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
• In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
• Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
• Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
• Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
• Drain in a colander and rinse briefly with hot water.
• Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
• Transfer the mixture to a lightly buttered large shallow baking dish.
• Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
• Put the casserole in the preheated oven and bake for 30 minutes.

PORK, BLACK BEAN, AND RICE CASSEROLE

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
• Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

LEFTOVER PORK AND BEAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine beans, pork and jalapeno in an 8"x8" casserole dish.
• Layer shredded cheese on top of bean mixture.
• Layer tater tots on top of cheese.
• Cover with aluminum foil and bake for 30-35 minutes.
• Uncover and bake for 10 more minutes.
• Serve hot.

PORK CASSOULET

Steps:

• Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
• Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
• Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

PULLED PORK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
• Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

PORK AND BEAN CASSEROLE

Steps:

• Brown ground beef; drain fat.
• Heat pork and beans in a medium saucepan. Add brown sugar and ketchup. (Start off with 1/2 tablespoon brown sugar and 1/2 tablespoon ketchup, gradually adding more until it suits your taste. I like mine a little on the sweet side.)
• Preheat oven to 375 degrees (the oven tempurature may vary depending on the brand of biscuits you use).
• Combine ground beef and pork and beans in a 2 1/2 quart casserole.
• Place biscuits on a baking sheet, baking them 4 minutes (just long enough so that the bottoms of the biscuits start to cook).
• Place the slightly baked biscuits on top of the pork and bean mixture. Sprinkle with cheese. Bake covered at 350 degrees for 20-30 minutes.