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Pork Casserole

Makes 14 servings

Ingredients:

  • 2 pounds pork steaks cubed
  • 1 onion medium, minced
  • 2 cups celery diced
  • 1 green bell pepper minced
  • 1/4 pound mushrooms fresh, sliced
  • Vegetable oil (optional)
  • Salt and freshly ground pepper to taste
  • 1 2-ounce can pimiento drained and minced
  • 1 10 1/2-ounce can cream of mushroom soup
  • 1 10 1/2-ounce can cream of chicken soup
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1 8-ounce package pasta shells
  • cooked and drained Chow mein noodles

Instructions:

1. Brown meat; add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste. Mix in pimiento, soups, water, soy sauce, and sugar. Add macaroni to meat- vegetable mixture.

2. Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles and top with chow mein noodles. Cover with foil and bake in a preheated 350° F oven for 1 hour. Remove foil and bake 15 minutes to crisp noodles.

Serve with green salad.

Easy Chocolate Dessert

Makes 12 servings

Ingredients:

  • 1 cup flour
  • 1/2 cup melted butter
  • 1 cup chopped pecans
  • 1 8-ounce package cream cheese
  • 1 cup powdered sugar
  • 1 package cool whip
  • 2 small packages chocolate instant pudding & pie filling mix or pudding flavor of choice
  • 3 cups milk

Instructions:

1. Blend flour, 1/2 C. nuts and melted butter and pat into a 9x13 pan. Bake 15 minutes at 350 degrees.

2. After crust is cool, beat cream cheese and powdered sugar together. Fold in 1 C. Cool Whip. Spread on crust.

3. Combine pudding and milk and spread on top of 1st layer.

4. Spread rest of Cool Whip over pudding and sprinkle with leftover pecan.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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