PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
LEFTOVER PORK CASSEROL
This is a recipe that I use to deal with leftover pork in roast, chop or pork loin form. It is very flexible in helping to use up other vegetables as well. You can even substitute the pork for leftover chicken too. A simple recipe that makes an easy meal. You can add diced mushrooms, partially cooked carrots, asparagus, peas and other vegetables that you wish to use. I've also sprinkled leftover bacon bits onto the casserole during the last five minutes of cooking. Adding a 1/2 package of onion soup mix to the soup mixture will also increase the flavour. If you want a thicker soup and are not adding the rice to the casserole dish, substitute the 5 ounces (1/2 the soup can) of milk with 8 to 10 ounces of sour cream. This alternative goes very well with egg-noodles rather than rice.
Provided by Kim A. Heaphy
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place skillet on medium-low heat. Add a tablespoon of butter.
- Peeled and coarsely chopped the onion into bite size pieces. Coarsely chop the celery. Add to the skillet. Stirring occasionally as it cooks.
- While onions and celery are cooking, break up the broccoli into florets. Add more if you like lots of broccoli. Cube the pork into bite-size pieces. Place these into a casserole dish.
- Mix the soup, milk and Worchester sauce together.
- When the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. Poor soup mixture into casserole dish and mix together.
- Cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
- Meanwhile mix rice and water together. Bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
- NOTE: You can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. This will allow the soup to flavour the long grain rice.
- Serve casserole on the rice.
Nutrition Facts : Calories 280.9, Fat 6.1, SaturatedFat 2, Cholesterol 5.3, Sodium 590.4, Carbohydrate 49.4, Fiber 1.4, Sugar 3, Protein 7.2
LEFTOVER PORK AND BEAN CASSEROLE
I had some leftover barbecued pork taking up room in the freezer, so I combined it with some other ingredients and came up with this casserole. It was so delicious I just had to share! Hope you enjoy!
Provided by flower7
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 345.4, Fat 13.6, SaturatedFat 8.3, Cholesterol 37.9, Sodium 908.9, Carbohydrate 42.2, Fiber 8.1, Sugar 16, Protein 19.9
PULLED PORK CASSEROLE
Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.
Provided by Karla Harmer
Categories Pork Casserole
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg
PORK AND BEAN CASSEROLE
Every once in a while I crave pork and beans and when I do I love to make this recipe. It has a slightly sweet filling and is topped with flaky biscuits and cheese for a nice flavor contrast making it almost like a pie.
Provided by More Sunshine
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 452.6, Fat 20.3, SaturatedFat 6.8, Cholesterol 66.1, Sodium 998.2, Carbohydrate 43.9, Fiber 6.5, Sugar 2.1, Protein 25
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