PORK TENDERLOIN AND RICE CASSEROLE RECIPES

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ITALIAN PORK AND RICE CASSEROLE RECIPE - BETTYCROCKER.COM



Italian Pork and Rice Casserole Recipe - BettyCrocker.com image

Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you’ll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you—try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It’s a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1 cup uncooked long-grain white rice
1 lb boneless pork chops, loin or tenderloin, trimmed and cut in 1-inch pieces
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 cup chopped red bell pepper (about 1 large)
1 cup chopped onions
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Italian seasoning
3/4 teaspoon salt
2 cups shredded Italian cheese blend (8 oz)
1/2 cup heavy whipping cream
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
  • Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

Nutrition Facts : Calories 420 , CarbohydrateContent 38 g, CholesterolContent 80 mg, FatContent 2 , FiberContent 3 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 3 g, TransFatContent 0 g

PORK, BROCCOLI AND RICE CASSEROLE RECIPE | ALLRECIPES



Pork, Broccoli and Rice Casserole Recipe | Allrecipes image

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.

Provided by JULIE NOYES

Categories     Meat and Poultry    Pork

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 373.2 calories, CarbohydrateContent 26.1 g, CholesterolContent 75.8 mg, FatContent 18 g, FiberContent 1.9 g, ProteinContent 26 g, SaturatedFatContent 3.7 g, SodiumContent 714.2 mg, SugarContent 1.7 g

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