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Pork and Broccoli Casserole
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Serves8 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds pork tenderloin, cubed
- 2 tablespoons onion, dried minced
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 4 cups broccoli, chopped
- 16 ounces bow tie pasta, cooked al dente
- 1 10.75-ounce can condensed cream of mushroom soup
- 1 1/2 cups water
- 2 medium red peppers, chopped
Directions
- Preheat oven to 350 degrees F. Lightly grease a 13" x 9" baking dish.
- Heat oil and worcestershire sauce in a large skillet over medium heat.
- Add pork, dried onion, garlic, and black pepper. Cook 5-7 minutes.
- Meanwhile, place broccoli in a large, microwave safe bowl and add 2 tablespoons water. Cover with plastic wrap and cook on high for 2 minutes or until tender.
- In a large bowl, combine pork, pasta, cream of mushroom soup, water and red peppers. Mix well.
- Add 1/2 of the pork mixture to the baking dish. Top with broccoli.
- Cover broccoli with remaining pork mixture. Cover with foil and bake for 20-25 minutes. Serve warm.
Recipe Tips
Top with parmesan cheese.
Use frozen broccoli, or another vegetable, such as spinach, peppers, onions, or vegetable mix. Thaw and drain any frozen vegetables before use.
Use any type of meat, or omit and use 2 15-ounce cans of any type of bean, drained and rinsed.
Nutrition Facts
Pork and Broccoli Casserole
Amount Per Serving
Calories 301
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 65mg
22%
Sodium 399mg
17%
Potassium 765mg
22%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
16%
Sugars 5g
Protein 29g
58%
Vitamin A
43%
Vitamin C
167%
Vitamin D0%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
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