Pork and Macaroni Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I created this simple-to-make casserole when I wanted to use up a leftover boneless porkchop and other items in the refrigerator. Ingredients:
1 (12 ounce) box tri-color spiral pasta (or any macaroni) |
1 cup cooked pork, cubed |
2 tablespoons margarine |
1 onion, chopped |
1/2 lb mushroom, sliced |
2 celery ribs, sliced |
1 green pepper, cut into strips |
1 (2 ounce) can sliced black olives, drained |
1/2 lb spicy cheese, grated (herb harvati or another cheese with peppers in it) |
1 1/2 cups 1% low-fat milk |
2 eggs |
paprika |
Directions:
1. Preheat oven to 350-degrees F.
2. Prepare macaroni according to package directions, drain, put macaroni in bowl.
3. In skillet, melt margarine.
4. Add onion, green pepper, mushrooms and celery.
5. Cook until vegetables are tender (10 minutes).
6. Add pork and black olives.
7. Remove from heat.
8. Add pork/vegetable mixture to macaroni.
9. Mix milk, eggs and cheese together in measuring cup or bowl.
10. Add to macaroni/vegetable mixture.
11. Pour mixture into 3-quart casserole.
12. Sprinkle casserole with paprika.
13. Bake for 30-45 minutes.
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