Confetti Pork Bake
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Frozen green peas||10 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs) (Around 2 Slices)|
|Onion||1 Medium, chopped (Around 0.5 Cup)|
|Diced pork roast||3 Cup (48 tbs)|
|Leaf marjoram||1⁄2 Teaspoon, crumbled|
|Condensed cream of mushroom soup||10 2⁄3 Ounce|
|Milk||3⁄4 Cup (12 tbs)|
|Pimiento||1 , diced|
|Chopped parsley||1 Tablespoon|
1 Cook rice, following label directions, adding peas and celery during last 5 minutes cooking.
2 Melt 1 tablespoon butter or margarine in me-dium-size frying pan; remove from heat; stir in bread crumbs; spoon into a cup and set aside for Step 5.
3 Saute onion in remaining 2 tablespoons butter or margarine until softened in same frying pan; add pork and brown lightly.
Stir in marjoram, mushroom soup and milk until well mixed.
4 Layer rice and meat mixtures into greased 8-cup casserole; top with saved buttered crumbs.
5 Bake in moderate oven (350Â°) for 40 minutes, or until bubbly-hot.
Sprinkle pimiento and parsley on top.