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Confetti Pork Bake

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Anonymous (not verified)
Ingredients
  Uncooked rice 3⁄4 Cup (12 tbs)
  Frozen green peas 10 Ounce
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  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
Directions

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 (350°) for 40 minutes, or until bubbly-hot.
Sprinkle pimiento and parsley on top.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Servings: 
4

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