Supper sWitches: Pork and Green Chili Casserole

Friday, September 30, 2011

Pork and Green Chili Casserole

1 lb ground pork
1 15 oz can pinto beans
1 can cream of chicken soup
1 small can green chiles
1.5 cup salsa
1 cup cooked rice, white or brown
1 tsp cumin
1/2 cup cheddar cheese (or more!)

Cook pork. Stir in all other ingredients, except cheese, and heat until just bubbly. Put in pan. Spread cheese on top and bake at 375 for 30 to 35 mins, or until bubbly.
*If frozen, thaw completely and bake as directed.

1 comment:

SandySeptember 30, 2011 at 11:34 PM
Yummy! We loved this dish last year!
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Some Guidelines

Give us an idea of what you're bringing by commenting on next month's "Menu" post.

Entrees should feed 4 adults.

Package your meal either in freezer bags or disposable aluminum pans. Push out as much air as possible and freeze bags flat; cover pans with plastic wrap and foil. Include what you would need to complete the entree if it's not in the main body (i.e. noodles for spagetti sauce, tortillas for tacos, buns for Sloppy Joes) but don't provide side dishes.

Label: 1) what the meal is, 2) preparation instructions, 3) date it was frozen (You can do this by writing on the package (before it's filled!) with permanent marker or including a slip of paper)

Do your best to bring meals frozen as it can be cumbersome and messy to handle a number of soft meal packages. However, if you just couldn't get to the kitchen until the day of the meeting we'd rather carry your dinner sloshing around in the cooler than not have it at all!