Leftover Pork Casserol Recipes

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.

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.

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.

Steps:

• Preheat oven to 375 degrees.
• Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
• In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
• Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
• Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
• Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
• Pour over the chips. Top with Velvetta and cheddar cheese.
• Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.