Pork, Broccoli and Rice Casserole Recipe - Allrecipes.com
Pork, Broccoli and Rice Casserole Recipe

Pork, Broccoli and Rice Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2006

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.

Most Helpful Critical Review
Sep 29, 2007

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.

Nov 16, 2006

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.

Oct 24, 2004

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.

Apr 16, 2007

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!

May 17, 2006

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!

May 20, 2008

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.

Jun 12, 2008

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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