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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The original recipe for this dish called for chicken, but I decided to use the other white meat . It's a nice dish to pass at a luncheon or shower. Ingredients:
2 cups diced cooked pork |
2 cups cooked rice |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup diced celery |
1/2 cup mayonnaise |
1 can (4 ounces) mushroom stems and pieces, drained |
1 tablespoon lemon juice |
1 tablespoon finely chopped onion |
1/4 teaspoon salt |
1 cup cornflake crumbs |
1/2 cup sliced almonds |
2 tablespoons butter, melted |
Directions:
1. Combine the first nine ingredients; mix well. Spoon into an ungreased 11-in. x 7-in. baking dish. Combine crumbs, almonds and butter; sprinkle on top.
2. Bake, uncovered, at 350° for 30-40 minutes or until lightly browned. Yield: 4-6 servings.
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