Recipe by JULIE NOYES
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
1 1/2 pounds
leftover roast pork, cubed
2 (10.75 ounce) cans
condensed cream of celery soup
ground black pepper
1 (10 ounce) package
frozen broccoli, thawed
I was looking for a roast pork recipe and came across this. I cubed the roast and seasoned with salt and pepper...then I sauted till cooked though. I substituted the cream of celery with cream of broccoli and cream of mushroom simply because that was what I had on had. I omitted the curry because I am not a fan. I also used crushed up ritz crackers to top the dish before baking. I love this and wil make it again.
This was very simple and turned out good. Well it had - no smell - no taste.
maybe it would be good with shredded cheese mixed in and more seasoning.
I've been looking for a good leftover pork recipe and this fit the bill to a T. It's very similar to a Chicken Divan recipe (minus the rice) I like to make.
I didn't have cream of celery soup, so I instead used 1 can of cream of mushroom and 1 can of broccoli cheese. During the last 8 minutes I added shredded cheese and topped with croutons before putting it under the broiler. It was fabulous. I would also think that a box of dried stuffing mix (Stove top or similar) would also be a great addition.
Thanks - This will be a day after staple whenever we have pork roast or leftover tenderloins.
Thanks for the recipe Julie, it was great! I had some left-over pork chops that I didn't want to get dried out by cooking them a second time. This casserole not only kept the pork moist, but the curry and black pepper gave it an excellent flavor. I used fresh broccoli instead of the frozen kind. This was an easy recipe.
This is a definite keeper, I had to change the soup to Cream o'Mushroom and Cream o'Broccoli and Cheese (what I had). I did and (and solved the presentation problem 3/4 cup of french fried onions (of green been casserole fame) then 5 min before serving topped with the rest of the can and baked 5 min more ... viola ... presentation simple, Thanks!
Fantastic!!! I made this with frozen spinach and frozen corn instead of broccoli, and added a bit more curry spice, including a dash of cumin, tumeric, and cloves for a more authentic Indian curry flavour. I also reduced the mayo to about 1/4 cup and used cream of mushroom because that's all I had. I will definately make this again!
This was great. I have made this several times and like adding fresh broccoli better. No need to cook the broccoli first. Also try using some pork sirloin. Its a cheaper cut of meat, just cut up and fry with some seasoning in a touch of olive oil.
Really yummy and reheats well. I made a few simple changes. Substituted salt for the curry, used a can of cream of chicken and a can of cream of mushroom soup. I also used a 14 oz bag of broccoli flowerettes and a couple handfuls of shredded mexican cheese stirred in. The next day I added a little milk to the leftovers before I microwaved them. It seemed even better the second day!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork, Broccoli and Rice Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 373
** Calories from Fat: 162
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, cheesy classic.
See how to make the ultimate one-dish broccoli and rice casserole.
See how to make a super-simple, comforting winter casserole.