Pork Casserole Milano

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Pork Casserole Milano

Pork Casserole Milano
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 1/2 hours Source: Judy Eckerle
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Pork
Meal Type: Dinner Entrée
Origin: American
Special Features: Make Ahead


8 ounces Spaghetti, cooked
2 tablespoons cooking Oil
1 1/2 pounds bonesless Pork loin, cut into 1 inch strips
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1 large bell Pepper, cut into strips
3 ounce can sliced Mushrooms, undrained
1 tablespoon Worcestershire sauce
1 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon dried Basil
1 can condensed cream of Mushroom soup
1/2 cup Milk
1 Tomato, thinly sliced
1/2 cup Croutons
2 tablespoons melted Butter
1 cup sharp Cheddar cheese, grated


Brown pork well in oil. Add onions, celery and pepper. Saute until tender. Mix in mushrooms and seasonings. Simmer uncovered about 30 minutes.

While that is simmering, cook spaghetti, drain and place it in a casserole.

Blend soup and milk into pork mixture. Cook 5 to 10 more minutes

Pour pork and soup mixture over cooked spaghetti in casserole. It can be mixed together or left in layers.

Overlap tomato slices around edges. Toss croutons in melted butter and sprinkle over top.

Bake 20 minutes at 350 degrees. Top with grated cheddar cheese and bake 10 more minutes.

Nutrient Information
Calories: 0
Total Fat:
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Vitamin A:
Vitamin C:

Cook's Notes:

I usually double this recipe (since it makes great leftovers) using 2 to 3 pounds meat or sometimes more. I have made it with beef and chicken but prefer the pork. I use red, gold or yellow peppers instead of green. I have skipped the tomatoes because my son doesn't like them, but with them on the side he can easily avoid them. I also use more croutons.