Gravy And Biscuit Casserole With Shredded Pork

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 chicken 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 perfect for a chilly 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 mixture of butter and flour, after which milk is added until the gravy is clean and creamy.

– The shredded pork is cooked in a sluggish 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 are baked till they’re golden brown and flaky.

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

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

– Gravy and Biscuit Casserole with Shredded Pork is a delicious and comforting dish that’s good for a family meal.

– Serve it with a aspect of green beans or mashed potatoes for a whole meal.

2 tablespoons butter

Ingredients:

2 tablespoons butter

1/4 cup all-purpose flour

3 cups rooster broth

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound cooked shredded pork

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

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

1 package (10 biscuits)

Instructions:

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

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

3. Gradually whisk in rooster 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 chicken soup.

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

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

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

2 tablespoons allpurpose flour

Gravy and Biscuit Casserole with Shredded Pork

Ingredients:

• 1 (12-ounce) bundle 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 levels F (175 degrees 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 chicken 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 chicken broth

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

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

1 can (10.75 ounces) condensed cream of mushroom soup

1 (16.three ounce) package refrigerated buttermilk biscuits, separated

Instructions:

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

2. In a large skillet, brown sausage gravy and biscuit casserole over medium warmth. Drain off extra grease.

3. Add onion and green bell pepper to the skillet and cook dinner until softened.

4. Stir in flour and cook dinner for 1 minute.

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

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

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

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

9. Top with half of the biscuits.

10. Repeat layers.

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

12. Serve scorching.

1/2 cup milk

Gravy and Biscuit Casserole with Shredded Pork

Ingredients:

• 1 pound boneless pork shoulder, shredded
• 1 package deal (4 biscuits) refrigerated biscuits, separated
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 can (10.seventy five 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 degrees F (175 levels C).
2. In a big bowl, mix the shredded pork, biscuits, soup, milk, sage, thyme, and pepper. Stir till nicely combined.
3. Pour the combination into a greased 9×13-inch baking dish.
4. Bake for 30-35 minutes, or till the biscuits are golden brown and the casserole is bubbly.
5. Sprinkle with Parmesan cheese and serve.

Tips:

• For a extra flavorful casserole, use selfmade shredded pork.
• Add 1/2 cup of chopped onion or bell pepper to the casserole for further flavor and vitamins.
• Serve the casserole with a side of mashed potatoes or roasted vegetables.

1/4 teaspoon salt

Ingredients:

1 pound boneless, skinless pork shoulder, cooked and shredded

1 can (10.75 ounces) condensed cream of hen soup

1 can (10.seventy five 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 levels F (175 levels C).

In a large bowl, combine the shredded pork, cream of hen soup, cream of celery soup, milk, salt, and pepper.

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

Separate the biscuits and place them on prime of the pork combination.

Bake in the preheated oven for half-hour, 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 degrees F (220 levels C).
2. In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the milk and melted butter and stir till just mixed.
4. Turn the dough out onto a floured floor and knead 5-6 occasions.
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 in the flour and cook dinner for 1 minute.
3. Gradually whisk within the milk until smooth.
4. Bring to a boil, then cut back warmth and simmer for five minutes, or until thickened.
5. Stir within 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 over the top.
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 levels C).
2. Season pork with salt and pepper.
3. Place pork in a roasting pan and prepare dinner for 3-4 hours, or till inside temperature reaches 165 levels F (74 levels C).
4. Remove pork from oven and let relaxation for 10 minutes.
5. Shred pork into bite-sized items.

For the gravy:

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and prepare dinner for 1 minute.
3. Gradually whisk in rooster broth and milk.
4. Season with salt and pepper.
5. Bring to a boil, then reduce warmth and simmer for five 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 till 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 hen soup

1 (10.75 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) package refrigerated biscuits

Instructions:

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

2. In a big bowl, mix the shredded pork, cream of rooster soup, cream of mushroom soup, milk, cheddar cheese, onion, green bell pepper, celery, salt, and pepper. Stir till nicely mixed.

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

4. Separate the biscuits into individual biscuits and place them on top of the mixture.

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, reduce 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) package refrigerated flaky biscuits

Instructions:

1.

Preheat oven to 375°F (190°C).

2.

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

3.

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

four.

Gradually whisk in chicken broth and milk till clean.

5.

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

6.

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

7.

Separate biscuits into individual biscuits and place on high of the pork combination.

8.

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.seventy five 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) bundle refrigerated biscuits
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a big bowl, combine the pork, cream of celery soup, cream of mushroom soup, milk, sage, salt, and pepper. Stir till nicely combined.
3. Pour the mixture 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 until the biscuits are golden brown and the casserole is bubbly.
6. Sprinkle with cheddar cheese, if desired.
7. Serve warm.

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

– half 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 big 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 mixture.

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 giant 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 until properly mixed.
3. Pour the mixture right into a greased 9×13-inch baking dish.
4. Cut the biscuits into quarters and place them on top of the pork mixture.
5. Bake within the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.

TIPS

1. For a creamier casserole, use heavy cream as an alternative of milk.
2. If you don’t have refrigerated biscuits, you need to use 1 cup of Bisquick mixed with half of cup of milk.
three. You can also add other elements to the casserole, corresponding to 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 hen 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 floor pork in a large saucepan over medium heat till browned. Drain off any excess fats. Add 1 chopped onion and 1 diced green bell pepper to the pan and cook dinner until softened. Stir in 1 chopped jalapeno pepper and cook 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 dinner for quarter-hour, or till the sauce has thickened.

Preheat the oven to 375 degrees F (190 levels C). Grease a 9×13-inch baking dish. Spread the pork combination 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 till properly mixed.

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

Serve the casserole scorching, garnished with shredded cheddar cheese or bitter cream.

Instructions

Ingredients:

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

– 1 can (10.75 ounces) cream of mushroom soup

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

– 1/2 cup milk

– 1/4 cup chopped onion

– 1/4 cup chopped celery

– 1/4 cup chopped carrots

– 1/2 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.

three.

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

four.

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

5.

Place the biscuits over the pork mixture, overlapping slightly.

6.

Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the pork mixture 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 (10.75 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 degrees F (175 degrees C).
2. In a big skillet over medium heat, cook dinner pork sausage, onion, and green bell pepper until meat is now not pink and greens are softened. Drain off any excess grease.
three. In a large bowl, combine pork sausage mixture, cream of celery soup, milk, cheddar cheese, and Monterey Jack cheese. Stir till well combined.
4. Pour mixture right into a greased 9×13-inch baking dish.
5. Separate biscuits and arrange over the pork sausage mixture.
6. Bake in preheated oven for 20-25 minutes, or until biscuits are golden brown and the casserole is bubbly. Serve warm.

Melt the butter in a big skillet over medium heat.

Ingredients:

– 3 cups shredded pork

– half of cup bacon fat

– 1/4 cup all-purpose flour

– three cups chicken broth

– 1 cup milk

– half cup heavy cream

– 1 tsp. dried thyme

– 1 tsp. dried sage

– 1 tsp. salt

– 1/2 tsp. black pepper

– 1 bundle refrigerated buttermilk biscuits, minimize into quarters

– half of cup shredded cheddar cheese

Instructions:

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

2. Melt bacon fats in a large skillet over medium heat. Add flour and cook dinner 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 five minutes, or until thickened.

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

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

6. Bake for half-hour, or until biscuits are golden brown and casserole is bubbly.

7. Sprinkle with cheddar cheese and serve.

Whisk in the flour and cook dinner for 1 minute.

Ingredients:

– 1 pound boneless, skinless pork shoulder, cooked and shredded
– 1 can (10.seventy five ounces) cream of celery soup
– 1 can (10.75 ounces) cream of mushroom soup
– 1 can (10.seventy five ounces) cream of rooster soup
– 1 cup milk
– half cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 can (1 pound) refrigerated buttermilk biscuits, minimize into quarters

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a big bowl, mix the shredded pork, cream of celery soup, cream of mushroom soup, cream of chicken soup, milk, flour, salt, and black pepper.
3. Stir until well mixed.
4. Pour the mixture 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 earlier than serving.

Enjoy!

Gradually whisk in the chicken broth and milk until smooth.

Instructions:

1. Preheat oven to 350 levels F (175 degrees 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 within the flour and cook for 1 minute.

4. Gradually whisk within the chicken broth and milk until easy. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

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

6. In a medium bowl, combine the biscuit mix and milk. Stir until just mixed. Drop spoonfuls of the biscuit mixture over the pork combination.

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

Bring to a simmer and cook dinner for five 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 degrees F (175 degrees C).
2. In a big 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 mixture right into a greased 9×13 inch baking dish.
4. Separate the biscuits and place them on high of the pork combination.
5. Bake for half-hour, or till the biscuits are golden brown and the mixture 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 hen 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 prepare dinner until browned on all sides.
5. Transfer pork to a 9×13-inch baking dish.
6. Sauté onion and garlic in the same skillet till softened.
7. Stir in flour and cook for 1 minute.
8. Gradually whisk in chicken broth and milk till easy.
9. Bring to a boil, then cut back warmth and simmer for five 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 prime of gravy.
13. Bake for 20-25 minutes, or until biscuits are golden brown.
14. Serve instantly.

To Shred the Pork:

To Shred the Pork:

– Place pork shoulder in a large 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 degrees F (200 levels C).

Ingredients:

• 1 pound shredded pork
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.seventy five 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 levels F (200 levels C).
2. In a big bowl, mix 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 individual biscuits and place them on high of the pork combination.
5. Bake for 20-25 minutes, or till 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 for 20-25 minutes, or until the internal temperature reaches one hundred forty five levels F (63 degrees C).

Remove the pork loin from the oven and let rest 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 in the flour and prepare dinner for 1 minute.

Gradually whisk in the milk and hen broth till clean.

Bring the gravy to a boil, then reduce warmth 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 by way of.

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

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

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

Cook the biscuits based on package deal instructions.

In a big skillet, brown the bottom beef and onion over medium heat.

Stir in the flour, salt, and pepper.

Gradually add the milk, stirring continuously.

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

Stir within the shredded pork.

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

Top with the biscuits.

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

Serve warm.

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

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

This will permit the juices to redistribute throughout the meat, making it more tender and juicy.

Shred the pork utilizing two forks or a meat shredder.

Set the shredded pork aside.

Return the Dutch oven to the stovetop over medium heat.

Add the butter and let soften.

Add the onion and cook till softened about 5 minutes.

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

Gradually whisk within the milk until easy.

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

Season with salt and pepper to style.

Stir within the shredded pork.

Pour the gravy combination 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 before serving.

To Assemble the Casserole:

Once the biscuits have been ready, you’ll be able to assemble the casserole.

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

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

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

Top with the pork mixture.

Spread the remaining biscuit mixture over the pork combination.

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 (10.75 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 degrees F (175 levels C).
2. In a big bowl, mix 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 big bowl, mix 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 big bowl.
3. Add cooked pork, onion, and garlic to the bowl. Toss to coat.
4. In a small bowl, whisk together flour, hen broth, milk, sage, salt, and pepper. Pour over pork mixture and stir to mix.
5. Transfer combination to ready baking dish. Sprinkle with Parmesan cheese, if desired.
6. Bake for 25-30 minutes, or till golden brown and bubbly.
7. Let stand for five minutes earlier than serving.

Stir to mix all the elements.

Ingredients

– 1 pound floor pork
– 1 onion, chopped
– 1 green bell pepper, chopped
– 1 pink bell pepper, chopped
– 1 can (10.seventy five ounces) cream of celery soup
– 1 can (10.75 ounces) cream of mushroom soup
– 1 cup milk
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– half teaspoon black pepper
– 1/4 teaspoon salt
– 1 can (12 ounces) refrigerated biscuits, separated

Instructions

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large skillet, brown the bottom pork over medium heat. Drain off extra grease.
3. Add the onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables 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 into a 9×13-inch baking dish. Top with the biscuits.
6. Bake in the preheated oven for half-hour, or until the biscuits are golden brown and the sauce is bubbly.
7. Let stand for 5 minutes before serving.

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

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

In a big bowl, combine the shredded pork, cream of celery soup, milk, salt, and pepper. Pour the combination into the ready 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 mixture by rounded tablespoons over the pork combination. Bake for 20-25 minutes, or until the biscuits are golden brown and the pork mixture is bubbly.

Serve instantly.

Bake for 2025 minutes, or until 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 purple 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 package deal (8 biscuits)

Instructions:

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