Pork &Rice Casserole

Pork & Rice Casserole


  • 1 pound leftover roast pork (about 2 cups) diced
  • 1 TBS vegetable oil
  • 1 medium onion peeled and diced
  • 2 sticks celery, trimmed and diced
  • 325g cooked rice (2 cups)
  • 1 tin of condensed Cream of chicken soup (10.5 ounces or 294g), undiluted
  • 3 TBS Soy sauce
  • black pepper to taste
Optional topping:
  • 4 TBS cracker crumbs
  • 2 TBS grated cheese


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a shallow 2 litre/2quart casserole dish.  Set aside.
  2. Heat the oil in a large skillet.  Add the onion and celery and saute until the vegetables have begun to soften and the onion is translucent. Add the pork and cook for a few more minutes until it begins to lightly brown. Stir in any cooked vegetables you are using and the rice,  along with the condensed soup and the soy sauce.  Mix well to combine.  Season with some black pepper to taste, and then spoon the mixture into the prepared casserole dish.
  3. Mix together the cracker crumbs and cheese for the optional topping if using and sprinkle it over top evenly.
  4. Cover tightly with a sheet of aluminium foil.  Bake in the preheated oven for 30 to 40 minutes until hot and bubbling, removing the foil for the last five minutes.
  5. Serve hot with a vegetable on the side and a salad if desired. Delicious!

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