PORK & BROCCOLI CASSEROLE - EAT ONE, FREEZE ONE!

Pork & Broccoli Casserole - Eat One, Freeze One! image

Provided by Lauren Conforti

Time 1h

Number Of Ingredients 12

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1 1/2 lb boneless pork chops, cubed
1 pkg bow tie pasta, cooked
2-3 c fresh broccoli florets
1 can(s) cream of mushroom soup, undiluted
1 can(s) cream of celery soup, undiluted
1 Tbsp olive oil
2 Tbsp onion, dried minced
3 Tbsp worcestershire sauce
2 tsp garlic powder
1 tsp salt
1 tsp pepper
grated parmesan cheese (optional)

Steps:

1. Preheat oven to 350.
2. Cook pasta according to directions, drain.
3. In a skillet, heat olive oil & Worcestershire sauce.
4. Add cubed pork, dried onion, garlic, salt & pepper. Cook till pork is no longer pink.
5. Steam broccoli florets until bright green.
6. In a large bowl or pot, add pork, pasta & both soups. Stir well.
7. Spray 2 8x8 foil pans with cooking spray.
8. Add 1/4 of pork/pasta mixture to each pan.
9. Divide broccoli florets between each pan, on top of pork/pasta. Top each with remaining pork/pasta mixture.
10. (optional) Sprinkle with a little grated Parmesan cheese.
11. Cover pans tightly with foil, with the underside sprayed with cooking spray to keep pasta from sticking.
12. Put one casserole into the freezer, and the other one into the preheated oven.
13. Bake in a 350 degree oven for 20-30 minutes, or until heated through.
14. ** To use frozen casserole: Take out of freezer the day before and thaw in the fridge. Then bake in oven as above.