Pork Chop Garden Casserole Recipe

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Pork Chop Garden Casserole

Win Spicer

By
@debaylady

Yum Yum! Don't know what to do with a couple of left over pork chops? Look no further than this recipe! And you get some veggies too! This is a combination of a couple tried and true recipes. You just have only to taste it to know this will become a favorite! Even young children like it!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 Tbsp
butter, melted
2 c
bread crumbs, seasoned
1/2 c
cheddar cheese, shredded
1
onion, minced
1
celery stalk, minced
3 Tbsp
olive oil
3 Tbsp
flour
1 tsp
salt
1/8 tsp
garlic powder
1/8 tsp
pepper
1 1/2 c
milk
1 c
cooked peas, drained or frozen
1
small jar diced pimentos, drained
1 c
cooked pork, cubed
1
large tomato, sliced

OPTIONAL:

1/2 c
corn, zucchini, or canned sliced mushrooms

Directions Step-By-Step

1
Melt butter.
2
In a large bowl, add bread cubes and cheddar cheese.
Pour melted butter into bowl and mix well.
3
To a greased 1.5 qt. casserole, add half of the bread mixture. Reserve the other half. Top with drained cooked peas. Set aside.
4
In a large skillet, over med. high heat, add olive oil then saute' onion and celery until tender. Lower heat and whisk in flour and seasonings. Slowly, pour in milk whisking constantly. Increase heat to med. high and heat until mixture boils. Boil and whisk constantly for 1 minute. Add cubed pork and diced pimentos. Mix well. Remove from heat.
5
Pour creamed pork mixture over peas. Arrange tomato slices over top. Sprinkle with reserved bread cube mixture.
6
Bake uncovered in a preheated 350 degree oven for 30-35 minutes.

About this Recipe

Main Ingredient: Pork
Regional Style: American