• On Oct, 21, 2024
•  ladyrecipes
•  Recipes

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 hen 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 chilly butter, cut 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 good 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 sluggish cooker with barbecue sauce, brown sugar, and spices, until it is 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 placed on prime 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’s perfect for a family meal.

– Serve it with a facet 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 chicken 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 (10.75 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, soften butter over medium heat. Stir in flour and cook dinner for 1 minute.

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

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

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

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

7. Bake for 20 minutes, or until biscuits are golden brown and the combination 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 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 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 rooster broth

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1 can (10.75 ounces) condensed cream of celery soup

1 can (10.75 ounces) condensed cream of mushroom soup

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

Instructions:

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

2. In a big skillet, brown sausage over medium heat. Drain off extra grease.

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

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

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

6. Bring to a boil, then reduce heat and simmer for five minutes, or until 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 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.seventy five ounces) condensed cream of rooster 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, combine the shredded pork, biscuits, soup, milk, sage, thyme, and pepper. Stir till well combined.
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 extra flavorful casserole, use selfmade shredded pork.
• Add 1/2 cup of chopped onion or bell pepper to the casserole for additional flavor and nutrients.
• Serve the casserole with a facet 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.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 degrees 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 combination right into a 9×13-inch baking dish.

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

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 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 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 warmth.
2. Whisk within the flour and prepare dinner for 1 minute.
3. Gradually whisk within the milk till easy.
4. Bring to a boil, then cut back heat and simmer for 5 minutes, or till 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 chicken 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 until inside temperature reaches 165 degrees F (74 levels C).
4. Remove pork from oven and let rest for 10 minutes.
5. Shred pork into bite-sized items.

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 chicken broth and milk.
4. Season with salt and pepper.
5. Bring to a boil, then scale back warmth and simmer for five minutes, or till 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 (10.75 ounce) can cream of hen 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) package deal refrigerated biscuits

Instructions:

1. Preheat oven to 350 degrees F (175 degrees 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 properly mixed.

3. Pour the combination 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 5 minutes before serving.

1 tablespoon olive oil

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless pork shoulder, minimize into 1-inch pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup hen 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 heat. Add pork and prepare dinner till browned on all sides.

3.

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

four.

Gradually whisk in chicken broth and milk till smooth.

5.

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

6.

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

7.

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

8.

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

9.

Let stand for 10 minutes earlier than 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 levels 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 until nicely mixed.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Separate the biscuits and place them on prime of the pork combination.
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 of 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 rooster broth

Instructions:

1. Preheat oven to 350 levels 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 high 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 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 levels F (175 degrees C).
2. In a large bowl, mix the shredded pork, onion, celery, carrots, cream of celery soup, cream of mushroom soup, milk, and cheddar cheese. Stir till nicely mixed.
three. Pour the combination into a greased 9×13-inch baking dish.
4. Cut the biscuits into quarters and place them on high 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 instead of milk.
2. If you don’t have refrigerated biscuits, you can use 1 cup of Bisquick combined with half of cup of milk.
3. You also can add different ingredients 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 rooster soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup milk
• 1/2 teaspoon floor 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, begin by cooking 1 pound of ground pork in a large saucepan over medium warmth until browned. Drain off any excess fats. Add 1 chopped onion and 1 diced green bell pepper to the pan and prepare 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 prepare dinner for quarter-hour, or until the sauce has thickened.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish. Spread the pork mixture within 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 well mixed.

Place 8 biscuits, reduce into quarters, on prime of the casserole. Bake for 25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

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

Instructions

Ingredients:

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

– 1 can (10.75 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

– 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 till well combined.

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 mixture, overlapping slightly.

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 before 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 heat, prepare dinner pork sausage, onion, and green bell pepper till meat is not pink and greens are softened. Drain off any extra grease.
three. In a big bowl, mix pork sausage combination, cream of celery soup, milk, cheddar cheese, and Monterey Jack cheese. Stir till well mixed.
4. Pour combination into a greased 9×13-inch baking dish.
5. Separate biscuits and organize 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 large skillet over medium heat.

Ingredients:

– 3 cups shredded pork

– half cup bacon fat

– 1/4 cup all-purpose flour

– 3 cups chicken 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 package refrigerated buttermilk biscuits, reduce 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 fats in a big skillet over medium warmth. Add flour and prepare dinner for 1 minute, stirring constantly.

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

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

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 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 (10.75 ounces) cream of hen soup
– 1 cup milk
– half cup all-purpose flour
– 1 teaspoon salt
– half teaspoon black pepper
– 1 can (1 pound) refrigerated buttermilk biscuits, cut 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 rooster soup, milk, flour, salt, and black pepper.
three. Stir until properly mixed.
four. Pour the combination right into a greased 9×13-inch baking dish.
5. Top with the biscuit quarters.
6. Bake for half-hour, 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 hen broth and milk till 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 large skillet, brown the pork over medium warmth. Drain off any excess grease.

3. In a medium saucepan, melt the butter over medium warmth. Whisk within 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 in the pork, peas, carrots, celery, and onion. Pour the combination into the prepared baking dish.

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

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 five minutes, or till thickened.

Ingredients:

• 1 pound pork loin, shredded
• 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
• 1/2 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, combine 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 into a greased 9×13 inch baking dish.
4. Separate the biscuits and place them on high of the pork mixture.
5. Bake for half-hour, or until 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 rooster 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 levels F (190 degrees C).
2. Season pork with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add pork to skillet and prepare dinner till 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 prepare dinner for 1 minute.
8. Gradually whisk in hen broth and milk until smooth.
9. Bring to a boil, then reduce warmth and simmer for five minutes, or until 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 top 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 canopy with water.

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

– Remove pork from pot and let cool barely.

– Shred pork using two forks.

– Return shredded pork to pot and add BBQ sauce.

Preheat the oven to 400 levels F (200 levels C).

Ingredients:

• 1 pound shredded pork
• 1 (10.seventy five 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 degrees F (200 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, celery, and black pepper.
3. Pour the combination into a 9×13-inch baking dish.
4. Separate the biscuits into particular person biscuits and place them on high 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 levels 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 145 degrees 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 large saucepan, soften the butter over medium warmth.

Whisk within the flour and cook for 1 minute.

Gradually whisk within the milk and hen broth until smooth.

Bring the gravy to a boil, then cut back warmth and simmer for 5 minutes, or until 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 until cooked through.

Preheat oven to 350 degrees 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 directions.

In a large skillet, brown the ground beef and onion over medium heat.

Stir in the flour, salt, and pepper.

Gradually add the milk, stirring continuously.

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

Stir within the shredded pork.

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

Top with the biscuits.

Bake for 20 minutes, or until 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 allow 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 melt.

Add the onion and cook dinner till softened about 5 minutes.

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

Gradually whisk in the milk until smooth.

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

Season with salt and pepper to taste.

Stir in the shredded pork.

Pour the gravy combination 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 couple of minutes before serving.

To Assemble the Casserole:

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

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

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

Spread half of the biscuit combination right 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 till the biscuits are golden brown and the casserole is bubbly.

Let stand for 10 minutes earlier than serving.

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

In a large 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 ground pork, cooked and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken 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 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Separate biscuit dough into eight 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 collectively flour, chicken broth, milk, sage, salt, and pepper. Pour over pork combination and stir to mix.
5. Transfer mixture to prepared baking dish. Sprinkle with Parmesan cheese, if desired.
6. Bake for 25-30 minutes, or till golden brown and bubbly.
7. Let stand for 5 minutes before serving.

Stir to mix all the components.

Ingredients

– 1 pound floor 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 (10.75 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 levels F (175 levels C).
2. In a large skillet, brown the ground pork over medium warmth. Drain off excess grease.
three. Add the onion, green bell pepper, and pink bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
four. Stir in 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 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 before serving.

Pour the mixture right 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 big bowl, combine 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 in the butter until the mixture resembles coarse crumbs.

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

Serve instantly.

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

Ingredients:

• 1 pound ground 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.seventy five 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 levels C).
2. In a large skillet, brown ground pork over medium heat. Drain off any extra grease.
3. Add onion, green bell pepper, and pink 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 right into a 9×13-inch baking dish.
6. Separate biscuits into individual pieces and place on top of the casserole.
7. Bake for 20-25 minutes, or until golden brown and bubbly.