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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Chock-full of colorful vegetables and tender pork, this creamy casserole comes from our Test Kitchen staff. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons chicken bouillon granules |
1/2 teaspoon salt |
1 cup water |
1/2 cup milk |
1/4 cup sour cream |
3 cups frozen o'brien potatoes, thawed |
2 cups cubed cooked pork |
1 package (10 ounces) frozen mixed vegetables, thawed |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup crushed cornflakes |
2 tablespoons butter, melted |
Directions:
1. In a saucepan, combine flour, bouillon, salt, water and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream.
2. In a large bowl, combine the potatoes, pork vegetables and mushrooms. Add the sour cream mixture; stir to coat well.
3. Transfer to a greased shallow 2-qt. baking dish. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 6 servings.
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