Best 3 Pork And Mushroom Casserole Recipes

Pork and mushroom casserole is a hearty and comforting dish that is perfect for a weeknight meal. It is made with tender pork, succulent mushrooms, and a creamy sauce. The casserole is easy to make and can be tailored to your own taste. Whether you like your casserole cheesy, herby, or spicy, there is a recipe out there for you. Pork and mushroom casserole is also a great way to use up leftover pork or mushrooms.

Let's cook with our recipes!

CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE

Creamy Pork Chops, Mushroom and Potato Casserole image

Total comfort food! You will need 3/4-inch thick pork chops for this, make certain to slice the potatoes the same thickness as the chops to assure that both are cooked at the same time. You can use fresh mushrooms instead of canned but they will need to be sauteed firstly to release their liquid. Serve this with hot cooked buttered egg noodles and green beans!

Provided by Kittencalrecipezazz

Categories Pork

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

8 boneless pork chops (about 3/4-inch thick)
seasoning salt
black pepper
2 tablespoons oil
2 tablespoons butter
6 medium russet potatoes (sliced about 3/4-inch thick)
2 medium onions, halved and thinly sliced (can use 1 onion)
1 -2 tablespoon fresh minced garlic
2 small celery ribs, finely diced
1 (10 ounce) can mushroom pieces, well drained
2 (10 ounce) cans cream of mushroom soup, undiluited
1 (8 ounce) container sour cream
1/2 cup milk
1/4 cup grated parmesan cheese
2 cups shredded old cheddar cheese, divided

Steps:

Het oven to 325 degrees.
Butter a 13 x 9-inch baking dish.
Heat oil with butter in a skillet.
Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
Spoon the soup mixture over the potatoes and onions.
Arrange the browned chops on top.
Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
Let stand about 10 minutes before serving.

PORK CHOP RICE AND MUSHROOM CASSEROLE

PORK CHOP RICE AND MUSHROOM CASSEROLE image

Categories Pork Wheat/Gluten-Free Casserole/Gratin

Yield 4 people

Number Of Ingredients 10

Ingredients

4 pork chops
2 Tbsp canola oil
2 cloves garlic , minced
1 med onion, chopped
1/3 cup green onion
1 can or 1 1/2 cup beef broth Gluten Free
1 cup water
1 cup uncooked brown rice
8 oz mushrooms
salt and pepper to taste

Steps:

brown pork chops in 1Tbsp oil in skillet remove add remaining oil , garlic saute add broth, water, rice and mushrooms In glass pan or casserole dish put rice mixture and salt and pepper, stir place browned pork chops on top of rice Bake 350 covered for 35 minutes, until most liquid is absorbed, and meat cooked thru.

PORK AND MUSHROOM CASSEROLE

Pork and Mushroom Casserole image

This is a very old recipe that I found years ago in one of my mother's cookbooks that she got when she first got married. It is very delicious and a favorite in my household.

Provided by MarieRynr

Categories Pork

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pork tenderloin, cut into 1/2 inch slices
3 slices bacon, diced
1 medium onion, chopped
1/2 cup canned sliced mushrooms
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup mushroom liquid
1 cup fine cracker crumb

Steps:

Panfry bacon in skillet until browned.
Remove with a slotted spoon.
Saute onion and mushrooms in bacon fat until tender.
Remove with slotted spoon and combine with bacon.
Season tenderloin pieces.
Dip in beaten egg, then roll in cracker crumbs.
Brown in remaining bacon fat.
Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms.
Add the mushroom liquid, cover and bake at 350*F for 30 minutes.
VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid.
Makes it even more delicious!

Nutrition Facts : Calories 259.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 165.8, Sodium 946.2, Carbohydrate 4, Fiber 0.8, Sugar 1.9, Protein 35

Tips:

For the best flavor, use a variety of mushrooms in your casserole. Try a combination of cremini, shiitake, and oyster mushrooms.
If you don't have any dry white wine on hand, you can substitute chicken broth or water.
Feel free to add other vegetables to your casserole, such as carrots, celery, or peas.
If you want a thicker casserole, stir in a cornstarch slurry (equal parts cornstarch and water) before baking.
Serve the casserole immediately, or let it cool slightly and then refrigerate for later.

Conclusion:

Pork and mushroom casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pork roast. The combination of tender pork, flavorful mushrooms, and creamy sauce is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give pork and mushroom casserole a try.