Best Pork And Stuffing Casserole Recipes

PORK CHOP AND STUFFING CASSEROLE

Pork Chop and Stuffing Casserole image

Delicious pork chops and stuffing,with yummy gravy. I got this recipe from Home Cooking Magazine years ago from Janice Goff. Everyone who makes this loves them,tasty and tender,too.

Provided by Glittergirl

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 pork chops
1 box stove top pork stuffing mix
1 can cream of mushroom soup
3/4 cup water, mixed with
pork dripping
1/4 cup melted butter

Steps:

Brown chops.
Remove and add water to the frying pan.
Place chops in a single layer in a baking dish.
In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
Then add contents of crumb packet.
Mix well.
For as many chops,make a ball of stuffing and place on top of each chop.
Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
Bake uncovered, 1 to 1 1/2 hours at 350 degrees.

PORK AND CORNBREAD STUFFING CASSEROLE

Pork and Cornbread Stuffing Casserole image

Make and share this Pork and Cornbread Stuffing Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon paprika
1/16 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (1 3/4 lb) pork chops, bone-in
2 tablespoons butter
1 1/2 cups onions, chopped
3/4 cup celery, thinly sliced
3/4 cup carrot sticks
1/4 cup parsley, chopped, fresh
1 (14 ounce) can chicken broth
4 cups prepared stuffing, corn bread

Steps:

Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.

Nutrition Facts : Calories 2051.6, Fat 124.5, SaturatedFat 42.2, Cholesterol 547.1, Sodium 2008.2, Carbohydrate 53.2, Fiber 7.9, Sugar 8.6, Protein 169.4

PORK CHOP, ZUCCHINI, TOMATO AND STUFFING CASSEROLE

Pork Chop, Zucchini, Tomato and Stuffing Casserole image

The name is long, I'll admit, but please dont let that discourage you from trying this. I made this up when I couldnt find a recipe I needed to use with the ingredients I had on hand.

Provided by Miss Diggy

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 large zucchini, sliced 1/4 inch thick
3 tomatoes, sliced, and then cut in fourths
6 pork chops (1/2 inch thick)
1 (14 ounce) bag herb seasoned Pepperidge Farm stuffing (cubed)
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/4-1/3 cup milk
1/2-1 cup mozzarella cheese, shredded
1/2-1 cup parmesan cheese, shredded
garlic salt
pepper
salt

Steps:

In one saucepan put in all zucchini and saute it until it is tender (about 10 minutes). Make sure you keep turning the zucchini over. Season them with garlic salt.
In another saucepan brown the pork chops seasoned with the pepper and garlic salt (I use alot of garlic salt) on both sides.
Place the chops in a 9x13 baking dish and then put the tomatoes in the saucepan and let them cook a little bit.
In a bowl combine the soup and sour cream and milk. Then once mixed add in the stuffing and coat well.
Lay the zucchini on the pork chops, then the tomatoes, and sprinkle with a little salt.
Then spread the stuffing on the other layers and sprinkle the cheeses on top.
Bake in an oven at 350 for 35-45 minutes, or until chops are fully cooked through.

Nutrition Facts : Calories 693.7, Fat 32.5, SaturatedFat 14.1, Cholesterol 108.7, Sodium 1658.9, Carbohydrate 60.6, Fiber 3.5, Sugar 9, Protein 38.6

PORK AND STUFFING CASSEROLE

Pork and Stuffing Casserole image

I thought that the black olives in this gave it more of a savory flavor. My whole family enjoyed it!

Provided by Lauren Conforti

Categories Casseroles

Time 40m

Number Of Ingredients 11

Ingredients

2 c pork, cut into bite-sized pieces
1 box turkey stuffing mix
1 can(s) mushrooms, sliced
2/3 can(s) black olives, sliced
1 can(s) cream of chicken soup
1 c peas, fresh or frozen
1 pkg pearl onions in cream sauce (i used birds eye brand)
1 tsp garlic powder
2 Tbsp worcestershire sauce
salt & pepper
small amount of shredded cheese, optional

Steps:

1. preheat oven to 350. Lightly spray a casserole dish.
2. Prepare stuffing according to package directions. Set aside.
3. Saute pork with salt, pepper, garlic & Worcestershire sauce, until no longer pink.
4. Cook peas until crisp tender.
5. In a large bowl, combine pork, mushrooms, olives, peas & soup. Mix well.
6. Spoon the pork mixture into the casserole dish. Spread evenly.
7. Add onions in cream sauce. (If you don't like onions, just add in a little more peas) Spread evenly.
8. Top with stuffing. Sprinkle on the shredded cheese, if using.
9. Bake at 350 for 25-30 minutes.
10. * Note: You can easily change up the meat & stuffing you use for the recipe. You can use beef, pork, chicken or turkey.