Pork Casserole

I tossed this together one night and it was a big hit with the family so I jotted down the 'recipe' so I could recreate it one day.

1 can condensed cheddar cheese soup (10.5 oz)
1 can condensed tomato soup (10.5 oz)
2 cans Veg-All*, drained (15 oz each)
2 cans whole potatos, drained and diced (15 oz each)
10 thin boneless pork loin chops, diced
1 bag frozen onions and peppers (15 oz)
1 box cornbread mix (I like Krustez honey cornbread mix)
1 pkg shredded cheddar cheese (8 oz)
adobo, salt, and pepper to taste
oil for frying

*Veg-All is a brand name for a mix of green beans, lima beans, corn, peas, diced potatos, and diced carrots.

Season pork with adobo, salt, and pepper to taste.

In a large, heavy, oven-safe pot (a large Dutch oven), brown in a small amount of oil, add onions and peppers. When cooked add the veg-all, potatos, and soups. Heat through.

Prepare cornbread batter as directed, dot batter on top of hot casserole. Bake, covered, 30 minutes or until cornbread is cooked through. Top with cheese and return to oven, uncovered, to melt and slightly brown cheese.

A variation I plan to try is to replace the tomato soup with a small jar of salsa.


©2004 Lynn A. Davis