Scalloped Pork and Potato Casserole
This recipe is taken from the 1992 Milk Calendar. This is the Scalloped Pork and Potato Casserole recipe.
- Prep: 20 min
- Cooking: 1 h
Ingredients
- 1 1/2 lbs (675 g) pork tenderloin cut into 1/4-inch (1/2 cm) thick slices
- Vegetable oil
- 3 tbsp (45 mL) Canadian butter
- 3 tbsp (45 mL) all-purpose flour
- 2 tsp (10 mL) salt
- 1/2 to 3/4 tsp (2 to 4 mL) each dried sage
- 1/2 to 3/4 tsp (2 to 4 mL) dried thyme
- 1/2 tsp (2 mL) pepper
- 3 cups (750 mL) Canadian Milk
- 5 large potatoes peeled and thinly sliced
- 2 small onions thinly sliced
- Grated Canadian Parmesan cheese
Make it with Canadian Dairy
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Preparation
In large skillet, brown meat in a small amount of hot oil. Remove, drain and place in bottom of 12-cup (3 L) shallow rectangular casserole.
In large saucepan, melt butter over low heat. Blend in flour, salt, sage, thyme and pepper. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Stir in potatoes and onions. Pour vegetable mixture over meat in casserole.
Bake, covered, in 350 °F (180 °C) oven 30 min. Remove cover and stir to combine meat, vegetables and sauce. Return to oven and bake, uncovered, an additional 30 min. Remove from oven.
Preheat broiler. Sprinkle Canadian Parmesan cheese over casserole. Broil 4 to 6 inches (10 to 15 cm) from heat source until golden brown.
Nutritional information
Per serving| Energy: | 411 Calories |
| Protein: | 29 g |
| Carbohydrate: | 33 g |
| Fat: | 18 g |
| Fibre: | 2.2 g |
| Sodium: | 921 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 16 % / 177 mg |
| Thiamin: | 77 % |
| Selenium: | 62 % |
| Niacin: | 52 % |
| Vitamin B6: | 44 % |
