Serves: 14
Total Calories: 212
1. Brown meat add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste.
2. Mix in pimiento, soups, water, soy sauce, and splenda. Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles. Cover with foil and bake in a preheated 350° F oven for 1 hour.
This Pork Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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