READY IN ABOUT 1¼ hrs

Pork, Broccoli and Rice Casserole

Read Reviews (52)

"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." — JULIE NOYES

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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.

—KATSHA

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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.

—Coot226

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57 Ratings

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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.

—Jimmy78

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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.

—FAFFYKINS

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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!

—CaptainLadyG

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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!

—Linda

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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.

—joanie

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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!

—SueG

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Nutrition

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.

Nutritional Information

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

% Daily Value *
** Total Fat 18g 28 %
** Saturated Fat 3.7g 19 %
** Cholesterol 76mg 25 %
** Sodium 714mg 29 %
** Potassium 539mg 15 %
** Total Carbohydrates 26.1g 8 %
** Dietary Fiber 1.9g 8 %
** Protein 26g 52 %
** Sugars 1.7g
** Vitamin A 20 %
** Vitamin C 34 %
** Calcium 7 %
** Iron 27 %
** Thiamin 99 %
** Niacin 94 %
** Vitamin B6 50 %
** Magnesium 15 %
** Folate 44 %

* 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.