I made this last night to use up some of the leftover pork in my freezer (from the girls' birthday party). It was easy to put together and pretty tasty. I think it'd be good with leftover chicken, too.
adapted from this recipe
- 2 c. cooked rice
- 1 1/2 pounds leftover roast pork, cubed
- 2 (10.75 ounce) cans condensed cream of mushroom soup (cream of broccoli would be good, too)
- 1/2 cup sour cream or plain yogurt
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 (10 ounce) package frozen broccoli, thawed
In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the soup and sour cream/yogurt, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.
