Pork and Stuffing Casserole
Recipe: #7688
January 17, 2013
Categories: Casseroles, Broccoli, Sunday Dinner, Oven Bake, Diabetic, High Fiber, High Protein, Low Carbohydrate, Frozen Vegetables, more
"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."
Ingredients
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 by Step Method
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
No special items needed.