Pork, Broccoli and Rice Casserole recipe

8 servings

2 cups water

1 cup uncooked white rice

1 1/2 pounds leftover roast pork, cubed

2 (10.75 ounce) cans condensed cream of celery soup

1/2 cup mayonnaise

1/2 teaspoon ground black pepper

1/2 teaspoon curry powder

1 (10 ounce) package frozen broccoli, thawed

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

Place rice and water in a saucepan over medium-high heat and bring to a boil.

Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

In a large bowl, mix together the cubed pork, rice and broccoli.

Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder.

Transfer to a 9x13 inch baking dish, and cover with aluminum foil.

Bake for 45 to 50 minutes in the preheated oven, until evenly heated through.

Remove the aluminum foil for the last 5 minutes in the oven.