Pork And Mushroom Casserole Recipes

PORK MUSHROOM CASSEROLE

Pork Mushroom Casserole image

This recipe is one of my favorites for using pork chops. The meal turns out to be very tasty and tender. I got this many years ago from Nova Scotia, where I am originally from.

Provided by I_love2nurse in Can

Categories Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -6 pork loin chops, 2cm thick (3/4-inch")
1 dash salt
1 dash pepper
paprika, to taste
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon parsley flakes
10 ounces condensed mushroom soup
10 ounces mushroom stems and pieces (I use fresh mushrooms)
1/3 cup water or 1/3 cup milk

Steps:

Season chops with pepper and paprika.
Saute chops at low temperature in butter.
Season with salt after chops are brown.
Transfer chops to baking dish or casserole.
Combine celery, onions, parsley, soup mushrooms and water. Pour over chops.
Cook covered in 180 C or 350 F oven for 30 minutes. Turn chops over and cook for another 30 minutes or until done and the meat is no longer pink.
Serve with rice or noodles.
Enjoy!

Nutrition Facts : Calories 396.1, Fat 30.1, SaturatedFat 12.1, Cholesterol 84.1, Sodium 909, Carbohydrate 11, Fiber 2.3, Sugar 3.7, Protein 20.9

PORK AND MUSHROOM CASSEROLE

Pork and Mushroom Casserole image

Tender, tasty pork chops in a creamy vegetable sauce. I paired it with Carol Bullock's Greek Potatoes (Recipe #8926) and it was a big hit. Also served green beans and sliced carrots. I omitted the salt from the chops as there was enough in the (low sodium) soup for our tastes.

Provided by Hedda Lettuce in On

Categories One Dish Meal

Time 1h15m

Yield 4-6 chops, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 pork loin chops, 3/4-inch thick
salt and pepper, and
paprika
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon parsley
1 (10 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup
1 (10 ounce) can mushroom stems and pieces, drained
1/3 cup water or 1/3 cup milk

Steps:

Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
Transfer loin chops to baking dish or casserole.
Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
Pour the mushroom mixture over the pork chops.
Cook convered, in 350F oven for 30 minutes.
Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
*add optional salt after chops are browned.

Nutrition Facts : Calories 608.9, Fat 37.7, SaturatedFat 13.2, Cholesterol 186.1, Sodium 934.2, Carbohydrate 10.8, Fiber 4.6, Sugar 5, Protein 55.5

PORK AND MUSHROOM CASSEROLE

Pork and Mushroom Casserole image

This is a very old recipe that I found years ago in one of my mother's cookbooks that she got when she first got married. It is very delicious and a favorite in my household.

Provided by MarieRynr

Categories Pork

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pork tenderloin, cut into 1/2 inch slices
3 slices bacon, diced
1 medium onion, chopped
1/2 cup canned sliced mushrooms
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup mushroom liquid
1 cup fine cracker crumb

Steps:

Panfry bacon in skillet until browned.
Remove with a slotted spoon.
Saute onion and mushrooms in bacon fat until tender.
Remove with slotted spoon and combine with bacon.
Season tenderloin pieces.
Dip in beaten egg, then roll in cracker crumbs.
Brown in remaining bacon fat.
Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms.
Add the mushroom liquid, cover and bake at 350*F for 30 minutes.
VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid.
Makes it even more delicious!

Nutrition Facts : Calories 259.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 165.8, Sodium 946.2, Carbohydrate 4, Fiber 0.8, Sugar 1.9, Protein 35

YUMMY PORK NOODLE CASSEROLE

Yummy Pork Noodle Casserole image

This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.

Provided by cjscott

Categories Meat and Poultry Recipes Pork

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
Bake in the preheated oven until bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g

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