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Veal and Pork Casserole Recipe
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Veal stew meat||1⁄2 Pound, cut in 1 inch cubes|
|Pork shoulder||1⁄2 Pound, cut in 1 inch cubes|
|Celery stalks||4 , sliced|
|Green pepper||1 , seeded and chopped|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Uncooked small shell macaroni||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Creamy yellow corn||1 Cup (16 tbs)|
|Crushed corn flakes||1 Cup (16 tbs)|
Calories 574 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.4%
Saturated Fat 12.7 g63.4%
Trans Fat 0.1 g
Cholesterol 110.4 mg
Sodium 1003.1 mg41.8%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.2 g12.6%
Sugars 5.3 g
Protein 30 g61%
Vitamin A 18.9% Vitamin C 56.9%
Calcium 5% Iron 29.1%
*Based on a 2000 Calorie diet
Sprinkle with salt and pepper.
Add celery, green pepper, and mushrooms.
Meanwhile, cook macaroni in boiling salted water and drain.
Add macaroni to meat mixture, pour over chicken stock, cover, and cook over low heat for 45 minutes.
Turn the macaroni and meat mixture into a 2-quart casserole, spoon over the corn, sprinkle with corn flakes, and dot with the remaining 2 tablespoons butter.
Bake, uncovered, in a moderately slow oven (325°) for 50 minutes.
Makes 4 to 6 servings.