Pork Cutlet Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 (5 oz) thin pork cutlet cube steaks1 large, sweet onion, sliced thin1 cup cooked brown rice1 can (14.5 oz) stewed tomatoes, no salt3 oz pineapple juice1 tbsp Kikoman Ponzu Sauce1/2 tsp garlic powder1 pkg (10 oz) frozen french cut green beans, thawed & excess moisture blotted out with paper towel
Preheat oven to 400 degrees
Spray inside of 8x8x2 glass baking dish with Pam
Arrange cutlet cube steaks in a single layer in dish
Spread sliced onion over cutlets
Spread rice over top of onion slices
Spread french cut green beans over rice
Drain stewed tomatoes and RESERVE LIQUID
Spoon tomatoes evenly over green beans
To reserved tomato liquid, add pineapple juice, Ponzu sauce, garlic powder.
Stir and pour over casserole
Cover with tin foil and bake for 30 minutes @ 400 degrees
Remove tin foil, lower over temp to 350 and bake for additional 15 to 20 minutes, until some of the excess liquid condenses down.
Number of Servings: 2
Recipe submitted by SparkPeople user SWEETIEPUNK.
Spray inside of 8x8x2 glass baking dish with Pam
Arrange cutlet cube steaks in a single layer in dish
Spread sliced onion over cutlets
Spread rice over top of onion slices
Spread french cut green beans over rice
Drain stewed tomatoes and RESERVE LIQUID
Spoon tomatoes evenly over green beans
To reserved tomato liquid, add pineapple juice, Ponzu sauce, garlic powder.
Stir and pour over casserole
Cover with tin foil and bake for 30 minutes @ 400 degrees
Remove tin foil, lower over temp to 350 and bake for additional 15 to 20 minutes, until some of the excess liquid condenses down.
Number of Servings: 2
Recipe submitted by SparkPeople user SWEETIEPUNK.
Nutritional Info Amount Per Serving
- Calories: 433.9
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 290.7 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 9.7 g
- Protein: 6.5 g