Curry-Casserole
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Curry Casserole

Cozy up to this fragrant and colourful casserole! Loaded with flavour the whole family can enjoy.

  • Makes: 4 servings
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All You Need

  • 4 tsps (20 mL) vegetable oil, divided
  • 4 pork chops (1/2 inch /1 cm thick), trimmed of fat
  • 1 cup (250 mL) long grain rice (uncooked)
  • 1/2 cup (125 mL) chopped onion
  • 1/4 cup (62 1/2 mL) chopped bell pepper
  • 2 tbsp (30 mL) flour
  • 1 tbsp (15 mL) Club House Curry Powder
  • 1/4 tsp (1 1/4 mL) Club House Garlic Powder
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) milk
  • 341 mL corn niblets
  • 1 cup (250 mL) broccoli florets**

Instructions

  1. In skillet, heat 2 tsp (10 mL) vegetable oil over medium-high heat, add pork chops and brown 2-3 minutes per side.

  2. Sprinkle rice in bottom of lightly greased 9 x 13 inch (22 x 34 cm) baking dish. Place browned pork chops in single layer over rice. Set aside.

  3. Meanwhile, heat remaining vegetable oil in skillet over medium heat. Cook onion and bell pepper for 5 minutes until soft.

  4. Mix flour, Club House Curry Powder and Garlic Powder with chicken broth and add to skillet. Bring to a boil, reduce heat and simmer 3 minutes until sauce is thickened. Stir in milk and corn.

  5. Pour over pork. Cover with foil.

  6. Bake at 350°F (180°C) for about 45 minutes or until pork chops and rice are tender.

  7. **Add broccoli during last 10 minutes of cooking.

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