Pork, Broccoli and Rice Casserole recipe

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Ingredients

2 cups water
1 cup uncooked white rice
1 ½ pounds leftover roast pork, cubed
2 (10.75 ounce) cans condensed cream of celery soup
½ cup mayonnaise
½ teaspoon ground black pepper
½ teaspoon curry powder
1 (10 ounce) package frozen broccoli, thawed

Nutrition Info

373.2 calories
carbohydrate: 26.1 g
cholesterol: 75.8 mg
fat: 18 g
fiber: 1.9 g
protein: 26 g
saturatedFat: 3.7 g
servingSize: -
sodium: 714.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

  2. In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.

  3. Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

Recipe Yield

8 servings

Recipe Note

I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.

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