Pork Casserole en Croute

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prep time

15 min

total time

1 hr 35 min

makes

8 servings, 1/8 recipe (247 g) each

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kraft

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What You Need

1 boneless pork shoulder (1-1/2 lb./675 g), cut into 3/4-inch cubes

3 Tbsp. flour

3/4 lb. (340 g) red potatoes (about 2), cut into 1-inch cubes

2 carrots, peeled, sliced

1 cup drained canned pearl onions

1 cup halved cut trimmed fresh green beans

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1/4 cup Kraft Greek with Feta and Oregano Dressing

3/4 cup Kraft Double Cheddar Shredded Cheese

1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed

Make It

HEAT oven to 400°F.

TOSS meat with flour in 13x9-inch baking dish. Stir in vegetables. Mix broth and dressing until blended; pour over meat mixture.

BAKE 1 hour or until meat is done. About 10 min. before the end of the casserole baking time, unfold pastry sheet on lightly floured surface and roll out to 13x9-inch rectangle.

TOP casserole with cheese; cover with pastry. Bake 15 to 20 min. or until golden brown.

kraft kitchens tips

Substitute

Substitute 1 cup chopped rutabagas or turnips for the carrots.

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rating

My family LOOVED this. My husband said it was his new fave, and my 6 yr old had seconds! I added mushrooms, and sprinkled Keg steak spice over the meat and veggies before cooking.
posted by carihodgson | on 11/7/2011

rating

Made it for Christmas Eve dinner and everyone kids included just thought it was wonderful. Reheated it the on boxing day and it was just as good as the first time around.
posted by jwhitaker | on 12/27/2007

rating

I used stewing beef instead of pork so I cooked it without the pastry a little longer, and mushrooms for the green beans, it was fabulous.
posted by malmeida | on 1/15/2007

rating

easy and very good
posted by annettegenesse | on 10/30/2006