Hi...
This was really good! I didn't have any leftover pork roast, so I just cut up bonless pork chops into cubes and then browned them until cooked and continued with the recipe. This would be a good dish to make if you do have leftover pork roast.
Enjoy
hugs,
peg
Crunchy Oriental Pork Casserole
1 cup Diced cooked pork roast
1 can Cream of Mushroom Soup
1/4 cup Milk
1 teaspoon Soy Sauce
1 cup Celery -- thinly sliced
6 ounces Water chestnuts -- sliced
1 can Chow Mein Noodles
1/4 cup Sliced green onions
2 tablespoons Chopped pimiento -- opt
Combine soup, milk and soy sauce. Add pork, celery water chestnuts,
green onion and pimiento. Fold in 1 cup of chow mein noodles. Spoon
into a shallow 1 1/2 qt casserole. Sprinkle with remaining noodles.
Bake in a 375 degree oven until thoroughly heated, about 20 minutes.
Serve immediately.
Recipe source: Exchanging Recipes yahoo group, submitted by Jackie Austin
This was really good! I didn't have any leftover pork roast, so I just cut up bonless pork chops into cubes and then browned them until cooked and continued with the recipe. This would be a good dish to make if you do have leftover pork roast.
Enjoy
hugs,
peg
Crunchy Oriental Pork Casserole
1 cup Diced cooked pork roast
1 can Cream of Mushroom Soup
1/4 cup Milk
1 teaspoon Soy Sauce
1 cup Celery -- thinly sliced
6 ounces Water chestnuts -- sliced
1 can Chow Mein Noodles
1/4 cup Sliced green onions
2 tablespoons Chopped pimiento -- opt
Combine soup, milk and soy sauce. Add pork, celery water chestnuts,
green onion and pimiento. Fold in 1 cup of chow mein noodles. Spoon
into a shallow 1 1/2 qt casserole. Sprinkle with remaining noodles.
Bake in a 375 degree oven until thoroughly heated, about 20 minutes.
Serve immediately.
Recipe source: Exchanging Recipes yahoo group, submitted by Jackie Austin