This is one of those basic, unadorned family-meals that does a hungry body good. It will fill your kitchen with a warm, come-and-get-it aroma and the delicious taste won’t leave your family feeling cheated. Of course you can never go wrong with a great pasta dish but it’s the tender pork in a delectable, perfectly-seasoned, creamy sauce that makes this Pork Macaroni Casserole something special.
What You Need For Pork Macaroni Casserole:
1 Tbsp vegetable oil
1 Tbsp butter
1 med yellow onion – diced
2 cups cooked pork loin – cubed (or pork chop)
2 cups fresh mushrooms – diced
(1) 10 .75 oz can cream of mushroom soup
(1) 10.75 oz can cream of celery soup
1 cup milk
1 cup frozen peas
1 tsp onion powder
1 pinch ground celery seed (optional)
1/2 tsp salt
1/2 tsp pepper
1 lb pkg large elbow macaroni – cooked
1 cup seasoned croutons
How to Make Pork Macaroni Casserole:
Preheat oven to 350 degrees. Bake 3-4 pork loins or pork chops at 350 degrees for about 25 minutes, cube and set aside. Cook macaroni, drain and set aside. In a large sauté pan heat oil and butter over medium heat. Add onion and cook until translucent. Add pork and mushrooms and continue cooking for approximately 1 minute.
Stir in soup, milk, peas, onion powder, celery seed, salt and pepper: mix well. Reduce heat and let simmer for 5 minutes. Fold in macaroni and pour into a 9” x 13” casserole dish. Sprinkle croutons over top and bake Pork Macaroni Casserole uncovered at 350 degrees for 35 minutes.