Pork and Corn Stuffing Bake

Pork and Corn Stuffing Bake

"Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to it's success is simple...it's stuffing."
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Ingredients

40 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
  2. Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
  3. Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

Footnotes

  • Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve a simple parfait: layer vanilla yogurt with chopped apples and grapes.

Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

This is really good. I used cream of chicken, but would probably be good with cream of mushroom, too. Next time I would saute the onions to give them a milder taste-- the onion was really stro...

Most helpful critical review

Took a poster's advise and cooked 40 minutes -my bad - way too long. Also, for us, this was very salty.

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This is really good. I used cream of chicken, but would probably be good with cream of mushroom, too. Next time I would saute the onions to give them a milder taste-- the onion was really stro...

WOW! Just the dish we were looking for... and it turned out great! Did make changes, just used what we had in the house (and not the biggest fan of celery). We mixed a box of stuffing, can of c...

Probably the best baked pork chop recipe I've ever eaten. I recommend salting/peppering the chops and hitting them with a fast sear in fry pan before baking. OH, also, double the brown sugar/s...

I made this today on a whim and my husband loved it. Only thing i added some was minced garlic. Have to have garlic in almost everything. I did not have spicy brown mustand so i used dijon musta...

Always been one of my favorites!

OH MY! This is delicious. 4 stars because I didn't follow it exactly. It's a great recipe to work with. I only had an onion and carrot on hand so I used that and no celery. I finely diced th...

Pretty good. Everyone liked it. I did saute the onion in a little butter before mixing it with the stuffing mix. The glaze was nice. sweet & tangy.

Very good! Used the whole box of stuffing and 2 cans of soup, left out the corn. Will make again.

This was good. I used cream of chicken soup and one soup can of chicken broth and increased the stuffing to 2 cups. I too would saute the onions before mixing them with the stuffing and corn.