Gravy And Biscuit Casserole With Shredded Pork

Gravy and Biscuit Casserole with Shredded Pork

Ingredients

Ingredients for Gravy and Biscuit Casserole with Shredded Pork:

For the gravy:

1/4 cup butter

1/4 cup all-purpose flour

3 cups rooster broth

1/2 cup milk

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

For the biscuits:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, minimize into small pieces

1/2 cup milk

For the shredded pork:

1 pound pork loin roast

1/2 teaspoon salt

1/4 teaspoon black pepper

For the casserole:

1/2 cup shredded cheese (such as cheddar, mozzarella, or Monterey Jack)

1/4 cup chopped onion

1/4 cup chopped green bell pepper

Gravy:

– featured image:

– Gravy and Biscuit Casserole with Shredded Pork is a hearty and flavorful dish that is excellent for a cold winter day.

– The casserole is made with a creamy gravy, tender shredded pork, and flaky biscuits.

– The gravy is made with a roux, which is a combination of butter and flour, and then milk is added till the gravy is smooth and creamy.

– The shredded pork is cooked in a slow cooker with barbecue sauce, brown sugar, and spices, until it’s tender and flavorful.

– The biscuits are made with self-rising flour, buttermilk, and butter, and they’re baked till they are golden brown and flaky.

– To assemble the casserole, the gravy is poured over the shredded pork, and the biscuits are positioned on high of the gravy.

– The casserole is then baked in the oven till the gravy is bubbly and the biscuits are golden brown.

– Gravy and Biscuit Casserole with Shredded Pork is a scrumptious and comforting dish that is excellent for a family meal.

– Serve it with a side of green beans or mashed potatoes for a complete meal.

2 tablespoons butter

Ingredients:

2 tablespoons butter

1/4 cup all-purpose flour

3 cups hen broth

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound cooked shredded pork

1 can (10.75 ounces) cream of mushroom soup

1 can (10.75 ounces) cream of chicken soup

1 package deal (10 biscuits)

Instructions:

1. Preheat oven to 350 levels F (175 levels C).

2. In a big skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.

3. Gradually whisk in hen broth and milk. Bring to a boil, then reduce heat and simmer for five minutes, or until thickened.

4. Stir in salt, pepper, shredded pork, cream of mushroom soup, and cream of rooster soup.

5. Pour combination right into a 9×13 inch baking dish.

6. Separate biscuits into individual biscuits and place on high of the mixture.

7. Bake for 20 minutes, or till biscuits are golden brown and the combination is bubbly.

2 tablespoons allpurpose flour

Gravy and Biscuit Casserole with Shredded Pork

Ingredients:

• 1 (12-ounce) package refrigerated biscuit dough
• 1 pound boneless pork shoulder, shredded
• 1 (10.75-ounce) can condensed cream of celery soup
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. Separate biscuits and place in a greased 9×13-inch baking dish.
3. In a large bowl, combine pork, celery soup, mushroom soup, milk, flour, salt, and pepper. Pour over biscuits.
4. Bake for 30-35 minutes, or until biscuits are golden brown and gravy is bubbly.

2 cups hen broth

Ingredients:

1 pound bulk pork sausage

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup all-purpose flour

2 cups hen broth

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1 can (10.seventy five ounces) condensed cream of celery soup

1 can (10.seventy five ounces) condensed cream of mushroom soup

1 (16.3 ounce) package refrigerated buttermilk biscuits, separated

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big skillet, brown sausage over medium warmth. Drain off excess grease.

3. Add onion and green bell pepper to the skillet and prepare dinner till softened.

4. Stir in flour and cook for 1 minute.

5. Gradually whisk in chicken broth, thyme, and black pepper.

6. Bring to a boil, then reduce warmth and simmer for five minutes, or till thickened.

7. Stir in cream of celery soup and cream of mushroom soup.

8. Pour half of the sauce into a 9×13 inch baking dish.

9. Top with half of the biscuits.

10. Repeat layers.

11. Bake for 25-30 minutes, or till biscuits are golden brown and casserole is bubbly.

12. Serve sizzling.

1/2 cup milk

Gravy and Biscuit Casserole with Shredded Pork

Ingredients:

• 1 pound boneless pork shoulder, shredded
• 1 bundle (4 biscuits) refrigerated biscuits, separated
• 1 can (10.seventy five ounces) condensed cream of mushroom soup
• 1 can (10.75 ounces) condensed cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, mix the shredded pork, biscuits, soup, milk, sage, thyme, and pepper. Stir until nicely mixed.
3. Pour the combination right into a greased 9×13-inch baking dish.
4. Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
5. Sprinkle with Parmesan cheese and serve.

Tips:

• For a more flavorful casserole, use do-it-yourself shredded pork.
• Add half of cup of chopped onion or bell pepper to the casserole for additional taste and nutrients.
• Serve the casserole with a aspect of mashed potatoes or roasted vegetables.

1/4 teaspoon salt

Ingredients:

1 pound boneless, skinless pork shoulder, cooked and shredded

1 can (10.seventy five ounces) condensed cream of rooster soup

1 can (10.75 ounces) condensed cream of celery soup

1 milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (16 ounces) refrigerated biscuits

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

In a big bowl, mix the shredded pork, cream of rooster soup, cream of celery soup, milk, salt, and pepper.

Pour the combination right into a 9×13-inch baking dish.

Separate the biscuits and place them on high of the pork mixture.

Bake in the preheated oven for 30 minutes, or until the biscuits are golden brown and the casserole is bubbly.

1/4 teaspoon black pepper

Gravy and Biscuit Casserole with Shredded Pork

Ingredients

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup melted butter

For the gravy:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon beef bouillon granules
• 1/4 teaspoon black pepper

For the filling:

• 1 pound pork shoulder, cooked and shredded
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese

Instructions

To make the biscuits:

1. Preheat oven to 425 levels F (220 levels C).
2. In a big bowl, whisk collectively the flour, baking powder, baking soda, and salt.
3. Add the milk and melted butter and stir until just combined.
4. Turn the dough out onto a floured surface and knead 5-6 times.
5. Roll the dough out to a 12-inch circle.
6. Cut the dough into 12 biscuits.

To make the gravy:

1. Melt the butter in a large saucepan over medium heat.
2. Whisk within the flour and prepare dinner for 1 minute.
3. Gradually whisk in the milk till easy.
4. Bring to a boil, then reduce heat and simmer for 5 minutes, or till thickened.
5. Stir in the beef bouillon granules and black pepper.

To assemble the casserole:

1. Spread half of the gravy in a 9×13-inch baking dish.
2. Top with the biscuits.
3. Spread the shredded pork over the biscuits.
4. Top with the peas and carrots.
5. Spread the remaining gravy over the filling.
6. Sprinkle the shredded cheddar cheese excessive.
7. Bake for 30-35 minutes, or till the biscuits are golden brown and the cheese is melted.

Enjoy!

Shredded Pork:

Gravy and Biscuit Casserole with Shredded Pork

Ingredients:

For the pork:

• 2 pounds boneless pork shoulder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups rooster broth
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the biscuit topping:

• 1 can (12 ounces) refrigerated biscuit dough
• 1/2 cup shredded cheddar cheese

Instructions:

For the pork:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Season pork with salt and pepper.
3. Place pork in a roasting pan and cook for 3-4 hours, or till inside temperature reaches a hundred sixty five degrees F (74 degrees C).
4. Remove pork from oven and let rest for 10 minutes.
5. Shred pork into bite-sized pieces.

For the gravy:

1. In a saucepan, soften butter over medium warmth.
2. Whisk in flour and cook dinner for 1 minute.
3. Gradually whisk in hen broth and milk.
4. Season with salt and pepper.
5. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

For the biscuit topping:

1. Separate biscuits into particular person pieces.
2. Place biscuits in a greased 9×13 inch baking dish.
3. Sprinkle cheese over biscuits.

To assemble the casserole:

1. Pour gravy over shredded pork in a 9×13 inch baking dish.
2. Top with biscuit topping.
3. Bake for 20-25 minutes, or until biscuits are golden brown.

Enjoy!

1 pound boneless pork loin

Ingredients:

1 pound boneless pork loin, cooked and shredded

1 (10.seventy five ounce) can cream of rooster soup

1 (10.seventy five ounce) can cream of mushroom soup

1 cup milk

1/2 cup shredded cheddar cheese

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

Salt and pepper to taste

1 (10 ounce) bundle refrigerated biscuits

Instructions:

1. Preheat oven to 350 levels F (175 levels C).

2. In a large bowl, mix the shredded pork, cream of chicken soup, cream of mushroom soup, milk, cheddar cheese, onion, green bell pepper, celery, salt, and pepper. Stir until properly mixed.

3. Pour the mixture right into a 9×13 inch baking dish.

4. Separate the biscuits into particular person biscuits and place them on prime of the combination.

5. Bake for 20-25 minutes, or till the biscuits are golden brown and the casserole is bubbly.

6. Let stand for five minutes before serving.

1 tablespoon olive oil

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless pork shoulder, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup rooster broth
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10.75 ounces) cream of celery soup
• 1 (16-ounce) bundle refrigerated flaky biscuits

Instructions:

1.

Preheat oven to 375°F (190°C).

2.

Heat olive oil in a large skillet over medium heat. Add pork and cook until browned on all sides.

3.

Sprinkle flour, salt, and pepper over pork and cook dinner for 1 minute.

4.

Gradually whisk in rooster broth and milk until smooth.

5.

Add shredded cheddar cheese, cream of mushroom soup, and cream of celery soup to the skillet and stir till combined.

6.

Pour combination into a 9×13-inch baking dish.

7.

Separate biscuits into particular person biscuits and place on prime of the pork combination.

eight.

Bake for 30-35 minutes, or until biscuits are golden brown and the casserole is bubbly.

9.

Let stand for 10 minutes before serving.

1/4 teaspoon salt

Ingredients:

• 1 pound pork shoulder, shredded
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.seventy five ounce) can cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (12 ounce) package refrigerated biscuits
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, combine the pork, cream of celery soup, cream of mushroom soup, milk, sage, salt, and pepper. Stir until properly mixed.
3. Pour the combination into a greased 9×13 inch baking dish.
4. Separate the biscuits and place them on prime of the pork mixture.
5. Bake for 20-25 minutes, or till the biscuits are golden brown and the casserole is bubbly.
6. Sprinkle with cheddar cheese, if desired.
7. Serve heat.

1/4 teaspoon black pepper

Ingredients:

– 2 cups shredded pork

– 1 cup gravy (see recipe below)

– 1 (10.7-ounce) can cream of celery soup

– 1/2 cup milk

– 1/4 teaspoon black pepper

– 1 (8-ounce) can refrigerated biscuits, separated

Gravy Recipe:

– 1/4 cup butter

– 1/4 cup all-purpose flour

– 1 (14.5-ounce) can chicken broth

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

2. In a large bowl, combine the shredded pork, gravy, cream of celery soup, milk, and black pepper. Pour the combination into the ready baking dish.

3. Separate the biscuits and place them on top of the pork combination.

4. Bake for 20-25 minutes, or till the biscuits are golden brown and the casserole is bubbly.

Casserole:

INGREDIENTS

1 pound pork loin or shoulder, cooked and shredded

1 large onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 can (10.seventy five ounces) cream of celery soup

1 can (10.seventy five ounces) cream of mushroom soup

1 cup milk

1 cup shredded cheddar cheese

1 package deal (10 biscuits) refrigerated biscuits

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 levels C).
2. In a big bowl, mix the shredded pork, onion, celery, carrots, cream of celery soup, cream of mushroom soup, milk, and cheddar cheese. Stir till nicely combined.
three. Pour the combination right into a greased 9×13-inch baking dish.
four. Cut the biscuits into quarters and place them on prime of the pork combination.
5. Bake in the preheated oven for 30-35 minutes, or till the biscuits are golden brown and the casserole is bubbly.

TIPS

1. For a creamier casserole, use heavy cream instead of milk.
2. If you don’t have refrigerated biscuits, you can use 1 cup of Bisquick blended with half of cup of milk.
three. You can even add other components to the casserole, such as cooked peas, corn, or potatoes.

1 can (12 ounces) buttermilk biscuits

Ingredients:

• 1 can (12 ounces) refrigerated buttermilk biscuits
• 2 cups cooked pork, shredded
• 1 (10.seventy five ounce) can cream of chicken soup
• 1 (10.seventy five ounce) can cream of celery soup
• 1 (10.seventy five ounce) can cream of mushroom soup
• 1 cup milk
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

To make Gravy and Biscuit Casserole with Shredded Pork, start by cooking 1 pound of ground pork in a big saucepan over medium heat until browned. Drain off any extra fat. Add 1 chopped onion and 1 diced green bell pepper to the pan and cook till softened. Stir in 1 chopped jalapeno pepper and prepare dinner for 1 minute more.

Add 1 can (14.5 ounces) of diced tomatoes, 1 can (15 ounces) of tomato sauce, 1 cup of water, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of salt. Bring to a simmer and cook for 15 minutes, or till the sauce has thickened.

Preheat the oven to 375 levels F (190 degrees C). Grease a 9×13-inch baking dish. Spread the pork mixture in the backside of the dish. Top with 1 can (10.5 ounces) of condensed cream of celery soup, 1 can (10.5 ounces) of condensed cream of mushroom soup, and 1 cup of milk. Stir until properly mixed.

Place eight biscuits, cut into quarters, on top of the casserole. Bake for 25 minutes, or till the biscuits are golden brown and the casserole is bubbly.

Serve the casserole hot, garnished with shredded cheddar cheese or sour cream.

Instructions

Ingredients:

– 1 pound boneless, skinless pork loin, cooked and shredded

– 1 can (10.seventy five ounces) cream of mushroom soup

– 1 can (10.75 ounces) cream of celery soup

– 1/2 cup milk

– 1/4 cup chopped onion

– 1/4 cup chopped celery

– 1/4 cup chopped carrots

– half teaspoon salt

– 1/4 teaspoon black pepper

– 1 can (12 ounces) refrigerated biscuit dough

– 1/4 cup grated Parmesan cheese

– 1 tablespoon chopped parsley

Instructions:

1.

Preheat oven to 350 degrees F (175 levels C).

2.

In a large bowl, mix the shredded pork, cream of mushroom soup, cream of celery soup, milk, onion, celery, carrots, salt, and pepper. Stir until nicely mixed.

3.

Pour the combination into a greased 9×13-inch baking dish.

four.

Separate the biscuit dough into 10 biscuits. Roll out every biscuit right into a 4-inch circle.

5.

Place the biscuits over the pork combination, overlapping barely.

6.

Bake within the preheated oven for 30-35 minutes, or till the biscuits are golden brown and the pork combination is bubbly.

7.

Sprinkle with Parmesan cheese and parsley earlier than serving.

To Make the Gravy:

Ingredients:

• 1 pound frozen pork breakfast sausage, browned and drained
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 (10.seventy five ounce) can cream of celery soup
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 (16 ounce) can refrigerated biscuits, separated

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large skillet over medium warmth, prepare dinner pork sausage, onion, and green bell pepper until meat is no longer pink and vegetables are softened. Drain off any excess grease.
three. In a large bowl, mix pork sausage mixture, cream of celery soup, milk, cheddar cheese, and Monterey Jack cheese. Stir till well combined.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Separate biscuits and prepare over the pork sausage combination.
6. Bake in preheated oven for 20-25 minutes, or till biscuits are golden brown and the casserole is bubbly. Serve heat.

Melt the butter in a large skillet over medium warmth.

Ingredients:

– three cups shredded pork

– 1/2 cup bacon fat

– 1/4 cup all-purpose flour

– 3 cups hen broth

– 1 cup milk

– half of cup heavy cream

– 1 tsp. dried thyme

– 1 tsp. dried sage

– 1 tsp. salt

– half tsp. black pepper

– 1 bundle refrigerated buttermilk biscuits, minimize into quarters

– half of cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

2. Melt bacon fat in a big skillet over medium heat. Add flour and cook for 1 minute, stirring constantly.

3. Gradually whisk in chicken broth, milk, and heavy cream. Bring to a boil, then scale back heat and simmer for 5 minutes, or till thickened.

4. Stir in thyme, sage, salt, and pepper. Add shredded pork and stir to combine.

5. Pour half of the gravy mixture into the prepared baking dish. Top with biscuit quarters after which the remaining gravy mixture.

6. Bake for 30 minutes, or till biscuits are golden brown and casserole is bubbly.

7. Sprinkle with cheddar cheese and serve.

Whisk in the flour and prepare dinner for 1 minute.

Ingredients:

– 1 pound boneless, skinless pork shoulder, cooked and shredded
– 1 can (10.75 ounces) cream of celery soup
– 1 can (10.seventy five ounces) cream of mushroom soup
– 1 can (10.seventy five ounces) cream of hen soup
– 1 cup milk
– half of cup all-purpose flour
– 1 teaspoon salt
– half of teaspoon black pepper
– 1 can (1 pound) refrigerated buttermilk biscuits, minimize into quarters

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a large bowl, mix the shredded pork, cream of celery soup, cream of mushroom soup, cream of rooster soup, milk, flour, salt, and black pepper.
three. Stir till properly mixed.
four. Pour the combination right into a greased 9×13-inch baking dish.
5. Top with the biscuit quarters.
6. Bake for 30 minutes, or till the biscuits are golden brown and the casserole is bubbly.
7. Let stand for 10 minutes before serving.

Enjoy!

Gradually whisk within the chicken broth and milk until easy.

Instructions:

1. Preheat oven to 350 degrees F (175 levels C). Spray a 9×13-inch baking dish with cooking spray.

2. In a big skillet, brown the pork over medium heat. Drain off any extra grease.

3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and prepare dinner for 1 minute.

4. Gradually whisk within the rooster broth and milk until easy. Bring to a boil, then scale back warmth and simmer for 5 minutes, or till thickened.

5. Stir within the pork, peas, carrots, celery, and onion. Pour the combination into the ready baking dish.

6. In a medium bowl, combine the biscuit combine and milk. Stir until simply combined. Drop spoonfuls of the biscuit mixture over the pork mixture.

7. Bake for 20-25 minutes, or till the biscuits are golden brown and the sauce is bubbly.

Bring to a simmer and prepare dinner for 5 minutes, or until thickened.

Ingredients:

• 1 pound pork loin, shredded
• 1 (10.seventy five ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (12 ounce) can evaporated milk
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped pimentos
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) can refrigerated biscuits

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, mix the shredded pork, cream of celery soup, cream of mushroom soup, evaporated milk, onion, green bell pepper, pimentos, salt, and black pepper.
3. Spread the combination right into a greased 9×13 inch baking dish.
4. Separate the biscuits and place them on high of the pork mixture.
5. Bake for 30 minutes, or till the biscuits are golden brown and the combination is bubbly.

Season with salt and pepper.

Ingredients:

• 1 pound boneless pork shoulder
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1 can (12 ounces) refrigerated buttermilk biscuits

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork with salt and pepper.
3. Heat olive oil in a big skillet over medium-high heat.
4. Add pork to skillet and cook till browned on all sides.
5. Transfer pork to a 9×13-inch baking dish.
6. Sauté onion and garlic in the same skillet until softened.
7. Stir in flour and prepare dinner for 1 minute.
8. Gradually whisk in hen broth and milk until easy.
9. Bring to a boil, then scale back warmth and simmer for 5 minutes, or till gravy has thickened.
10. Season gravy with thyme, sage, salt, and pepper.
11. Pour gravy over pork.
12. Cut biscuits into quarters and place on high of gravy.
13. Bake for 20-25 minutes, or till biscuits are golden brown.
14. Serve immediately.

To Shred the Pork:

To Shred the Pork:

– Place pork shoulder in a big pot and cover with water.

– Bring to a boil, then scale back warmth and simmer for 2-3 hours or till pork is tender and falls apart.

– Remove pork from pot and let cool slightly.

– Shred pork using two forks.

– Return shredded pork to pot and add BBQ sauce.

Preheat the oven to four hundred levels F (200 levels C).

Ingredients:

• 1 pound shredded pork
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (12 ounce) can evaporated milk
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1/4 teaspoon black pepper
• 1 can (10.5 ounces) refrigerated biscuits
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to four hundred degrees F (200 degrees C).
2. In a big bowl, combine the shredded pork, cream of celery soup, cream of mushroom soup, evaporated milk, onion, green bell pepper, celery, and black pepper.
3. Pour the mixture right into a 9×13-inch baking dish.
4. Separate the biscuits into particular person biscuits and place them on top of the pork combination.
5. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
6. Sprinkle with cheddar cheese and serve.

Rub the pork loin with olive oil, salt, and pepper.

Preheat oven to 350 degrees F (175 degrees C).

Rub the pork loin with olive oil, salt, and pepper.

Heat a big skillet over medium-high heat. Sear the pork loin on all sides until browned.

Place the pork loin in a roasting pan and cook dinner for 20-25 minutes, or till the interior temperature reaches one hundred forty five levels F (63 levels C).

Remove the pork loin from the oven and let relaxation for 10 minutes earlier than slicing.

While the pork is cooking, make the gravy.

In a big saucepan, melt the butter over medium warmth.

Whisk within the flour and cook for 1 minute.

Gradually whisk in the milk and chicken broth till smooth.

Bring the gravy to a boil, then cut back heat and simmer for 5 minutes, or till thickened.

Season the gravy with salt and pepper to style.

In a 9×13 inch baking dish, layer the biscuits, pork, and gravy.

Bake for 20-25 minutes, or until the biscuits are golden brown and the pork is heated via.

Place the pork loin on a baking sheet and roast for 1520 minutes, or till cooked by way of.

Preheat oven to 350 levels F (175 levels C).

Place the pork loin on a baking sheet and roast for 15-20 minutes, or till cooked through.

Cook the biscuits according to package deal directions.

In a big skillet, brown the ground beef and onion over medium warmth.

Stir within the flour, salt, and pepper.

Gradually add the milk, stirring continuously.

Bring to a boil, then cut back heat and simmer for 5 minutes, or till thickened.

Stir in the shredded pork.

Pour the gravy combination right into a 9×13 inch baking dish.

Top with the biscuits.

Bake for 20 minutes, or until the biscuits are golden brown.

Serve heat.

Remove the pork from the oven and let rest for 10 minutes before shredding.

Remove the pork from the oven and let rest for 10 minutes earlier than shredding.

This will permit the juices to redistribute all through the meat, making it extra tender and juicy.

Shred the pork utilizing two forks or a meat shredder.

Set the shredded pork apart.

Return the Dutch oven to the stovetop over medium heat.

Add the butter and let melt.

Add the onion and prepare dinner until softened about 5 minutes.

Add the flour and cook dinner while stirring continually, about 1 minute.

Gradually whisk in the milk till clean.

Bring to a simmer and let cook dinner till thickened about 5 minutes.

Season with salt and pepper to style.

Stir within the shredded pork.

Pour the gravy mixture right into a 9×13-inch baking dish.

Top with the biscuit dough.

Bake for 20-25 minutes, or until the biscuits are golden brown.

Let cool for a few minutes earlier than serving.

To Assemble the Casserole:

Once the biscuits have been ready, you can assemble the casserole.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix the pork, gravy, and vegetables.

Spread half of the biscuit combination into a greased 9×13-inch baking dish.

Top with the pork combination.

Spread the remaining biscuit mixture over the pork mixture.

Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.

Let stand for 10 minutes earlier than serving.

Preheat the oven to 350 degrees F (175 levels C).

Ingredients:

• 1 pound shredded pork
• 1 can (10.seventy five ounces) cream of celery soup
• 1 can (10.75 ounces) cream of mushroom soup
• 1 cup milk
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (16 ounces) refrigerated buttermilk biscuits, separated

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, combine shredded pork, cream of celery soup, cream of mushroom soup, milk, onion, salt, and pepper.
3. Pour right into a greased 9×13 inch baking dish.
4. Separate biscuits into individual biscuits and place over the pork mixture.
5. Bake in preheated oven for 30-35 minutes, or till biscuits are golden brown and the casserole is bubbly.

In a big bowl, mix the gravy, shredded pork, and shredded cheese.

– In a large bowl, combine the gravy, shredded pork, and shredded cheese.

Cut the biscuits into quarters and add them to the bowl.

Gravy and Biscuit Casserole with Shredded Pork

Ingredients:

• 2 cans refrigerated biscuit dough (16 ounces each)
• 1 pound floor pork, cooked and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups rooster broth
• 1/2 cup milk
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 350 levels F (175 degrees C). Grease a 9×13-inch baking dish.
2. Separate biscuit dough into 8 biscuits. Cut every biscuit into quarters and place in a large bowl.
3. Add cooked pork, onion, and garlic to the bowl. Toss to coat.
4. In a small bowl, whisk collectively flour, hen broth, milk, sage, salt, and pepper. Pour over pork combination and stir to combine.
5. Transfer combination to ready baking dish. Sprinkle with Parmesan cheese, if desired.
6. Bake for 25-30 minutes, or until golden brown and bubbly.
7. Let stand for five minutes before serving.

Stir to mix the entire components.

Ingredients

– 1 pound ground pork
– 1 onion, chopped
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 1 can (10.seventy five ounces) cream of celery soup
– 1 can (10.seventy five ounces) cream of mushroom soup
– 1 cup milk
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– half of teaspoon black pepper
– 1/4 teaspoon salt
– 1 can (12 ounces) refrigerated biscuits, separated

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown the ground pork over medium heat. Drain off excess grease.
3. Add the onion, green bell pepper, and red bell pepper to the skillet. Cook till the greens are softened, about 5 minutes.
four. Stir within the cream of celery soup, cream of mushroom soup, milk, thyme, sage, black pepper, and salt. Bring to a simmer and prepare dinner till the sauce has thickened, about 5 minutes.
5. Pour the sauce right into a 9×13-inch baking dish. Top with the biscuits.
6. Bake within the preheated oven for half-hour, or till the biscuits are golden brown and the sauce is bubbly.
7. Let stand for 5 minutes earlier than serving.

Pour the mixture into a 9×13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

In a large bowl, mix the shredded pork, cream of celery soup, milk, salt, and pepper. Pour the mixture into the prepared baking dish.

In a medium bowl, mix the flour and baking powder. Cut within the butter till the mixture resembles coarse crumbs.

Drop the biscuit combination by rounded tablespoons over the pork mixture. Bake for 20-25 minutes, or till the biscuits are golden brown and the pork mixture is bubbly.

Serve instantly.

Bake for 2025 minutes, or till golden brown and bubbly.

Ingredients:

• 1 pound floor pork
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium pink bell pepper, chopped
• 1 (10.5 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 bundle (8 biscuits)

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a big skillet, brown floor pork over medium heat. Drain off any excess grease.
3. Add onion, green bell pepper, and red bell pepper to the skillet and cook dinner until softened.
4. Stir in cream of mushroom soup, cream of celery soup, milk, cheddar cheese, and Monterey Jack cheese.
5. Pour the mixture into a 9×13-inch baking dish.
6. Separate biscuits into particular person items and place on top of the casserole.
7. Bake for 20-25 minutes, or till golden brown and bubbly.