Ground Pork Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (8 oz.) pkg. twist macaroni4 tbsp. butter1 lb. ground pork1 c. chopped onions (or less) ( i used 1 med onion)1 c. finely chopped celery2 cloves garlic, minced (I use instant minced garlic)1 (15 oz.) can tomato sauce (I used Progresso Tomato Basil Soup)1 tbsp. Worcestershire sauce1 1/2 tsp. dried oregano leaves2 tbsp. flour1/2 tsp. salt1/2 c. grated Parmesan cheese2 c. milk2 eggs, beatenPaprika
Cook macaroni according to package directions; drain. In large bowl, toss with 2 tablespoons butter. Set aside. In 4 quart Dutch oven, over medium heat, ground pork, onions, celery, and garlic until meat is brown. Pour off fat. Stir in tomato sauce, Worcestershire sauce, and oregano. Over medium heat, cook, uncovered, stirring frequently, 10 minutes or until liquid is evaporated. Spoon mixture into 2 1/2 quart casserole.
In 2 quart saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour and salt until smooth. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Stir in cheese; remove from heat.
Toss buttered macaroni with beaten eggs. Add sauce; toss until well coated. Spoon evenly over meat mixture. Sprinkle with paprika. Bake in 400 degree oven 25 minutes or until pie is golden brown and bubbly. Let stand 10 minutes before serving. Makes 6 to 8 servings.
To make ahead and serve later: Prepare pie but do not bake. Cover with foil; refrigerate up to 24 hours. Bake, covered, in 400 degree oven for 20 minutes. Uncover; bake 15 minutes more or until pie is heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user MTNGRLMCH.
In 2 quart saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour and salt until smooth. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Stir in cheese; remove from heat.
Toss buttered macaroni with beaten eggs. Add sauce; toss until well coated. Spoon evenly over meat mixture. Sprinkle with paprika. Bake in 400 degree oven 25 minutes or until pie is golden brown and bubbly. Let stand 10 minutes before serving. Makes 6 to 8 servings.
To make ahead and serve later: Prepare pie but do not bake. Cover with foil; refrigerate up to 24 hours. Bake, covered, in 400 degree oven for 20 minutes. Uncover; bake 15 minutes more or until pie is heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user MTNGRLMCH.
Nutritional Info Amount Per Serving
- Calories: 646.9
- Total Fat: 24.1 g
- Cholesterol: 186.0 mg
- Sodium: 1,316.7 mg
- Total Carbs: 70.1 g
- Dietary Fiber: 8.4 g
- Protein: 38.3 g
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