Pork, Broccoli and Rice Casserole

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups water
• 1 cup uncooked white rice
• 1 1/2 pounds leftover roast pork, cubed
• 2 (10.75 ounce) cans condensed cream of celery soup
• 1/2 cup mayonnaise
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 1 (10 ounce) package frozen broccoli, thawed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C) and grease a 9x13-inch baking dish.

2. Bring the water to a boil in a saucepan, stir in the uncooked white rice, cover, and simmer over low heat for about 15 to 20 minutes until the rice is tender and the water is absorbed.

3. Thaw the broccoli if needed, then drain off any extra liquid and set it aside.

4. In a large bowl, stir together the condensed cream of celery soup, mayonnaise, black pepper, and curry powder until smooth.

5. Add the cooked rice, broccoli, and cubed leftover roast pork to the soup mixture and stir until evenly combined.

6. Spread the mixture evenly in the prepared baking dish.

7. Cover the dish with foil and bake for about 30 minutes, until the casserole is bubbling around the edges and heated through to 165°F (74°C) in the center.

8. Remove the foil and bake for 5 to 10 minutes more so the top is lightly browned, then let it rest for 5 minutes before serving.