This easy pork and rice casserole is made with fresh lean pork or leftover pork roast. The pork is browned with onion and celery and then it's combined with cooked rice in a casserole.
Feel free to add steamed peas or peas and carrots to the rice and pork mixture.
Serve this easy casserole with a tossed salad or steamed vegetables.
- 1 pound lean pork loin, cut into small cubes, or about 2 cups diced leftover pork
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1 1/2 to 2 cups cooked rice
- 1 can (10 1/2 ounces) condensed cream of chicken soup
- 3 tablespoons soy sauce
- Heat the oven to 350 F. Grease a shallow 2-quart casserole.
- Heat oil over medium heat; cook the raw cubed pork, stirring frequently, until browned.
- Add onion and celery to the pork and continue cooking until onion is golden. If using leftover pork, add it at this point and continue cooking for about 4 to 6 minutes, or until the pork is lightly browned.
- Add the remaining ingredients and mix to blend thoroughly.
- Spoon the pork and rice casserole mixture into the prepared casserole dish.
- Cover the baking dish tightly with foil and bake in the preheated oven for about 30 to 40 minutes, or until hot and bubbling.
Serves 4 to 6.
- Instead of cream of chicken soup, make the casserole with condensed cream of mushroom soup or cream of celery.
- Replace the pork with leftover cooked roast beef or baked ham.