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Pork Casserole en Croute

average rating

rate/review

prep time

15 min

total time

1 hr 35 min

makes

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

photo by:

kraft

recipe by: kraft

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 Signature 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.