Pork Shoarma with Beans Casserole
Recipe: #5231
April 20, 2012
Categories: Casseroles, Beans, Celery, Garlic, Onions Peppers, Pacific Northwest, Pacific Rim, Oven Bake, more
"Something a little different with pork shoarma, quick and very tasty."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (396.6 g)
- Calories 1108.8
- Total Fat - 73.7 g
- Saturated Fat - 34.6 g
- Cholesterol - 216.7 mg
- Sodium - 2480 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 2.6 g
- Sugars - 16.6 g
- Protein - 68.5 g
- Calcium - 1669 mg
- Iron - 3.6 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350f degrees. Spray a medium fry pan generously with veggie spray; add the pork shoarma stir fry until well browned, about 5 minutes.
Step 2
Put the beans in a colendar and rinse; add to the shoarma mixture; add the celery, red pepper, red onion, garlic and red pepper flakes if using. Mix well and heat through about 5 minutes.
Step 3
Place the shoarma/bean mixture in a casserole dish, add the undiluted celery soup and mix well. Sprinkle the cheddar evenly over the top. Place in the oven on the middle rack; bake for 20 minutes or until bubbling around the edges.
Step 4
While the casserole is cooking in the oven, toast the sliced thin burger buns and spread each with 1 tablespoon of your favourite mustard. Spoon 1/4 of the casserole onto the bottom of each thin burger bun, top with the other half of the bun.
Tips
No special items needed.
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