Pork and Stuffing Casserole

6
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"Yet another "standing in my kitchen making it up as I go along" recipe. This one is a bit higher in carbs than I'm supposed to use, but I did use whole wheat stuffing mix so that counts for something. It's certainly easy enough, and contains things I always have in the house."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (301.3 g)
  • Calories 641.8
  • Total Fat - 40.6 g
  • Saturated Fat - 18 g
  • Cholesterol - 538.1 mg
  • Sodium - 2068 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 5.4 g
  • Sugars - 2.6 g
  • Protein - 43.6 g
  • Calcium - 318.7 mg
  • Iron - 10.6 mg
  • Vitamin C - 18.2 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 350F.

Step 2

Heat a nonstick skillet over medium-high heat; add diced pork and brown, stirring frequently (about 10 minutes).

Step 3

Melt butter in a two-quart casserole dish; swirl around to coat entire inside.

Step 4

Add hot water and stuffing mix to casserole; stir until all of stuffing mix is wet.

Step 5

Spread mushrooms on top of stuffing mix; spread pork on top of mushrooms; sprinkle pork with seasonings; spread broccoli on top of pork.

Step 6

In a small bowl, combine soup and black-eyed peas; spread mixture on top of casserole.

Step 7

Bake uncovered at 350F for 45 minutes, or until pork is completely cooked.

Tips & Variations


No special items needed.

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