You will find no canned soups in Maryana Vollstedt's The Big Book of Casseroles. You will find 250 ways to simplify your weekly meal planning. The properly deployed casserole is economical of both time and money. Anyone living on a family budget--with a family--but eating according to a take-out lifestyle is going to love this book.
Serve this Hawaiian-inspired dish of pork, vegetables, and pineapple with a sweet-and-sour sauce over fluffy rice or thin noodles. A tropical fruit plate is a perfect companion dish.
2 stalks celery, cut diagonally into 1-inch pieces
1/2 cup chopped yellow onion
1/2 green bell pepper, seeded and cut into 1-inch pieces
2 tablespoons cornstarch
1/3 cup water
2 1/2 tablespoons soy sauce
2 tablespoons cider vinegar
1 can (8 ounces) pineapple chunks, including juice
Preheat oven to 350 degrees F. In a large skillet over medium-high heat, warm 1 tablespoon oil. Brown pork on all sides, about 10 minutes. Season with salt and pepper. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.
Add remaining oil to the skillet if needed. Add vegetables and saute over medium heat until tender, about 5 minutes. Transfer to casserole dish.
In a small bowl, blend cornstarch and water. Add remaining ingredients to the skillet. Add cornstarch mixture and stir until thickened, about 2 minutes. Pour over meat and vegetables in casserole and mix well.
Bake, uncovered, until bubbly, about 45 minutes. Taste for seasoning and add more salt and pepper, if needed.
