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Pork, Broccoli and Rice Casserole


"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."
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1 h 5 m servings 373 cals
Original recipe yields 8 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 64
  1. 71 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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,...

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 t...

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 onio...

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 cu...

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...

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 brocco...

This was a great way to use up left-over pork roast. I used cream of broccoli and cream of mushrooms soups instead, and I also skipped the curry (simply because I didn't have any in the house). ...

This was a little bland. Will probably make again but with some alterations.