Herbed pork-iceberg casserole

Hi Everyone!

I’ve been looking for make-ahead and on the go recipes lately, but I didn’t like the ones I found, so I made an easy casserole. The casseroles are perfect make-aheads and the variation of them is countless.

Few days ago I made a herbed pork-iceberg casserole. Sounds a little strange, doesn’t it? But after one bite, you’ll want more.

© Anna Can Do It!

Ingredients:

• 1 kg minced pork
• 1 kg pasta (I used fusilli)
• 200 gr peas (I used frozen home-grown ones)
• 200 gr corn (I used frozen home-grown ones)
• 150 gr iceberg salad
• 1 onion

Seasoning: Salt, pepper, turmeric, rosemary, thyme, cumin, sage, parsley, cayenne

Bechamel sauce (optional):

• 1 tbsp margarine/butter
• 1-2 tbsp flour
• 500 ml milk

Seasoning: Salt, pepper, nutmeg

Please don’t be scared, it’s an easy recipe, you just need to follow the order of the preparation to save time!

1. Boil salty water for the pasta and cook it..
2. In the meanwhile dice an onion, pre heat a little oil in a pan and sauté it on middle heat. It takes 2-3 minutes.
3. While the onion sauté, start cooking the peas and the corn in a smaller saucepan, it takes a few minute. (Add a little salt to the water.)
4. Back to the onion. Now the onion become translucent, add the minced pork and cook it, until it’s no longer pink. Add the seasoning and mix it.
5. Now that the meat cooking, let’s make the white sauce (if you don’t like it, or wanna make the casserole lighter, just skip this step). Add the margarine to a saucepan and melt it on low-heat. When it melted, remove it from the stove, add the flour and whisk until smooth. Slowly pour the milk onto them and whisk is constantly. Take the saucepan back to the stove and cook it until it’s thicken.
6. Dice the iceberg salad and when the pork no longer pink, add to the pan and stir it constantly.
7. Now that everything prepared, pre heat the oven. Mix the ingredients (except the sauce) and add to a (large) casserole, pour the white sauce onto them. Bake it on middle-heat for 15-20 minutes.

My family loved it and we could take the leftover to work, it’s really filling and the salad makes it special.

I hope you’ll try it out and tell your experience.

– Love, Anna