Confetti Pork Bake Recipe

Confetti Pork Bake


3/4 c. uncooked reg. rice
1 pkg. (10 oz.) frozen green peas
1/2 c. chopped celery
3 T. butter or margarine
1 c. soft bread crumbs (2 slices)
1 med. size onion, chopped (1/2 c.)
3 c. diced roast pork
1/2 t. leaf marjoram, crumbled
1 can (10 3/4 oz.) condensed cr. of mushroom soup
3/4 c. milk
1 pimiento, diced
1 T. chopped parsley


Cook rice, adding peas and celery during last

5 min. cooking. Melt 1 T. butter or margarine

in med. size frying pan; remove from heat;

stir in bread crumbs; spoon into a cup and

set aside. Saute onion in remaining 2 T.

butter or margarine until softened in same

frying pan; add pork and brown lightly. Stir in

marjoram, mushroom soup and milk until well

mixed. Layer rice and meat mixtures into

greased 8 c. casserole; top with saved

buttered crumbs. Bake in a 350 oven 40

min.; or until bubbly hot. Sprinkle pimiento

and parsley on top. Makes 4 servings.