In this straightforward recipe for pumpkin pie, we transform the traditional flavors of cinnamon toast into a crust. Sprinkle some cinnamon over top and serve with lots of whipped cream.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 1 ½ pounds leftover roast pork, cubed
- 2 (10.75 ounce) cans condensed cream of celery soup
- ½ cup mayonnaise
- ½ teaspoon ground black pepper
- ½ teaspoon curry powder
- 1 (10 ounce) package frozen broccoli, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place water and rice in a saucepan over medium-high heat and bring to a boil. Once water is boiling, reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Mix together cubed pork, cooked rice, and broccoli in a large bowl. Stir in cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9×13-inch baking dish; cover with aluminum foil.
- Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove aluminum foil for the last 5 minutes in the oven.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 714 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It was a hit!! I did tweak the recipe because we are not fans of curry. I did add cream of chicken and cream of celery soup, sauted onion with 3 gloves of garlic and 1 tablespoons of butter, added Monterey Jack cheese in mixture and on top then topped it with crushed buttery crackers. Delicious will make again!!
Delicious! I reduced the curry a bit as I’m not a big curry fan. It tasted so good that I’ll probably put in the full amount next time. I added a little zucchini chopped, onion chopped and bell pepper chopped because I had them on hand. Next time, I will add celery to give it a little crunch. I put the additional veggies in the mix without cooking them beforehand. Lastly, I topped the casserole with crispy fried onions. We will have this again!
Really enjoyed this and so did my friends! Used leftover chops not roast, otherwise made a couple of additions: 1/2 small container of sour cream, 8 oz. package od Monterey Jack cheese, and some red pepper flakes. It was very good!
Wonderful!! Used fresh broccoli, but followed as written otherwise. Thanks!
The only thing I did differently was add panko whole wheat bread crumbs to give it a crunch. I love curry and this is just the right amount. Great use of leftover pork! Will make again.
Great way to use up a second night of a pork loin. I had no frozen broccoli so used green peas instead. I don’t use cream of celery so substituted cream of mushroom and then added fresh mushrooms. My husband and I both liked it a lot but next time I’ll try the frozen broccoli. Add a tossed salad and you’re all set. Fast and satisfying!
tasted ok, but boring. We like all the ingredients but not very flavorful. I tasted before putting in the oven and added: dried minced onion, about 1 Tbl. and the same amount of dried mushrooms. I will try again BUT will add 1/2 pkg onion soup mix and possibly Kitchen Bouquet for color & flavor
It’s very good. Can use chicken in place of pork
Really liked this casserole, I 1 can cream of chicken, and 1 can cream of mushroom soup, and shredded cheddar cheese. I also shredder the pork (much better then cubed). I would like to add mushrooms and maybe use chicken. Very good recipe with a few edits!
I also added leftover chicken and couscous . It was excellent!
not only did my family love it, but all of my coworkers loved it as well when i brought the leftovers in the day after I made it. I’m going to be making a pork roast again, just so i can use the leftovers for this casserole.
I veganized this with Loving Hut’s faux ham and made my own (cashew) cream of celery soup at home. Added “buttered” (Earth Balanced) bread crumbs and it was super delicious!
My family did not like this. Everyone thought it was waaay to bland. My husband even tried to add A1 sauce to it. If I ever make this again, I would add a ton more seasoning to it.
Loved this recipe! I’ll definitely be making it again.
Great one dish meal. I used cream of chicken soup, its what I had in my kitchen. Also used un cooked “stew” chunked pork. Added 1/2 tsp garlic. didn’t have the spice it called for. 3 out of 4 in my family liked it. Oh and used frozen brocoli florets. …will make it again.
I had one leftover smoked pork chop so I halved the recipe. It was great with brown rice and fresh broccoli. I love the curry used as more of a background seasoning rather than strong and upfront. Very cool.
Great and super easy. i substituted the cream of celery soups for one can of cream of broccoli and one can of cheddar cheese soup. With 15 minutes left of cooking time, I added crispy fried onions to the top of the casserole.
So yummy!! I made a few changes because these were the things I had in house: Shredded pork, 1/4 cup mayo, jasmine rice, fresh broccoli, only 1 can cream of celery.
This was a fantastic “base” recipe. And I say that because I love to tinker with recipes to suit my own tastes. I found the sauce a little rich so I thinned it with some low-sodium chicken broth. I also wanted to up the vitamin factor so I threw in some diced red pepper and carrots for colour,and some sauteed chopped onion and celery, along with fresh broccoli. I also used a mix of cream of celery soup and cream of broccoli. I have topped it with buttered bread crumbs and shredded cheddar and the family LOVES this. Thanks for submitting!
I cooked it covered for only 1/2 time so it would not be too “gooey”. Turned out great!
This recipe has potential but as is it is rather bland – even using the tips from another rater to add cheese and stuffing mix on top. I will make it again, but with the addition of more curry, and some cayenne pepper.