Cheesy Pork and Rice Casserole
This Cheesy Pork and Rice Casserole turned out great! Pretty quick to make and then you could walk away and get some other things done while it finishes cooking in the oven. One of the main reasons I love casseroles.
Casseroles are good for this time of year. They can be prepared ahead of time and then thrown (well, don’t really throw it) in the oven when you get home from work, or kid activities. Gives you long enough to change, maybe shower or even straighten up. They are also great for pot lucks, church dinners or larger crowds.
With this casserole, just like most others, you can change the meat to whatever you prefer or alternate the veggies. Maybe you prefer pasta over rice. No probs…just change that too. Make it how you like it!
What do you think about casseroles? Time savers?
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Cheesy Pork and Rice Casserole
Equipment
- Frying Pan
- 8×8 baking dish or 8×8 cake pan
Ingredients
- 1 Lb Ground Pork, cooked and drained
- 3 Cups Rice
- 1 Can (14.5 oz) Cut Green Beans, drained
- 1 Can (14.5 oz) Sweet Whole Kernel Corn, drained
- 8 Oz Velveeta, cubed
- 2 Tbsp Butter
- 1/4 Cup Milk
- 1 Cup Cheddar Cheese, Shredded
Instructions
- Preheat oven to 400°
- Cook Ground Pork and Rice, drain.
- Mix the rest, except for the shredded cheese in a large bowl. Transfer to an 8 x 8 casserole dish.
- Cook for 15 minutes. Remove from the oven and add the shredded cheese.
- Cook an additional 5 minutes.
Notes
Nutrition
