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.