Veal and Pork Casserole
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Veal stew meat||1⁄2 Pound, cut in 1 inch cubes|
|Pork shoulder||1⁄2 Pound, cut in 1 inch cubes|
|Celery stalks||4 , sliced|
|Green pepper||1 , seeded and chopped|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Uncooked small shell macaroni||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Creamy yellow corn||1 Cup (16 tbs)|
|Crushed corn flakes||1 Cup (16 tbs)|
Melt 2 tablespoons of the butter in a frying pan and in it brown meat on all sides.
Sprinkle with salt and pepper.
Add celery, green pepper, and mushrooms.
Meanwhile, cook macaroni in boiling salted water and drain.
Add macaroni to meat mixture, pour over chicken stock, cover, and cook over low heat for 45 minutes.
Turn the macaroni and meat mixture into a 2-quart casserole, spoon over the corn, sprinkle with corn flakes, and dot with the remaining 2 tablespoons butter.
Bake, uncovered, in a moderately slow oven (325°) for 50 minutes.
Makes 4 to 6 servings.