73 Ratings
  • 5 star values: 45
  • 4 star values: 18
  • 3 star values: 6
  • 1 star values: 2
  • 2 star values: 2

I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

  • In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.

  • Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

373 calories; 18 g total fat; 76 mg cholesterol; 714 mg sodium. 26.1 g carbohydrates; 26 g protein; Full Nutrition


Reviews (66)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/05/2006
I was looking for a roast pork recipe and came across this. I cubed the roast and seasoned with salt and pepper...then I sauted till cooked though. I substituted the cream of celery with cream of broccoli and cream of mushroom simply because that was what I had on had. I omitted the curry because I am not a fan. I also used crushed up ritz crackers to top the dish before baking. I love this and wil make it again.
(82)

Most helpful critical review

Rating: 1 stars
11/23/2009
Tried this and did not like this dish.
73 Ratings
  • 5 star values: 45
  • 4 star values: 18
  • 3 star values: 6
  • 1 star values: 2
  • 2 star values: 2
Rating: 5 stars
01/05/2006
I was looking for a roast pork recipe and came across this. I cubed the roast and seasoned with salt and pepper...then I sauted till cooked though. I substituted the cream of celery with cream of broccoli and cream of mushroom simply because that was what I had on had. I omitted the curry because I am not a fan. I also used crushed up ritz crackers to top the dish before baking. I love this and wil make it again.
(82)
Rating: 5 stars
11/16/2006
I've been looking for a good leftover pork recipe and this fit the bill to a T. It's very similar to a Chicken Divan recipe (minus the rice) I like to make. I didn't have cream of celery soup so I instead used 1 can of cream of mushroom and 1 can of broccoli cheese. During the last 8 minutes I added shredded cheese and topped with croutons before putting it under the broiler. It was fabulous. I would also think that a box of dried stuffing mix (Stove top or similar) would also be a great addition. Thanks - This will be a day after staple whenever we have pork roast or leftover tenderloins.
(60)
Rating: 5 stars
10/24/2004
Thanks for the recipe Julie it was great! I had some left-over pork chops that I didn't want to get dried out by cooking them a second time. This casserole not only kept the pork moist but the curry and black pepper gave it an excellent flavor. I used fresh broccoli instead of the frozen kind. This was an easy recipe.
(44)
Rating: 5 stars
04/16/2007
This is a definite keeper I had to change the soup to Cream o'Mushroom and Cream o'Broccoli and Cheese (what I had). I did and (and solved the presentation problem 3/4 cup of french fried onions (of green been casserole fame) then 5 min before serving topped with the rest of the can and baked 5 min more... viola... presentation simple Thanks!
(34)
Rating: 5 stars
05/17/2006
Fantastic!!! I made this with frozen spinach and frozen corn instead of broccoli and added a bit more curry spice including a dash of cumin tumeric and cloves for a more authentic Indian curry flavour. I also reduced the mayo to about 1/4 cup and used cream of mushroom because that's all I had. I will definately make this again!
(34)
Rating: 5 stars
05/20/2008
This was great. I have made this several times and like adding fresh broccoli better. No need to cook the broccoli first. Also try using some pork sirloin. Its a cheaper cut of meat just cut up and fry with some seasoning in a touch of olive oil.
(28)
Rating: 5 stars
06/12/2008
Really yummy and reheats well. I made a few simple changes. Substituted salt for the curry used a can of cream of chicken and a can of cream of mushroom soup. I also used a 14 oz bag of broccoli flowerettes and a couple handfuls of shredded mexican cheese stirred in. The next day I added a little milk to the leftovers before I microwaved them. It seemed even better the second day!
(24)
Rating: 4 stars
02/02/2005
This was a great way to use up left-over pork roast. I used cream of broccoli and cream of mushrooms soups instead and I also skipped the curry (simply because I didn't have any in the house). I would make this again although not for company since like most casserols it doesn't look too appealing.
(17)
Rating: 4 stars
11/14/2007
This was a little bland. Will probably make again but with some alterations.
(10)