Broccoli and Pork Tetrazzini is a recipe I just fashioned from the top of my head, and it turned out so well, it seemed like it was time to share it with the world. Not too quick and easy, but satisfying and comforting. Great in any season, and with about 15 minutes in prep and 30 minutes baking, this will be a big hit at a potluck dinner after church, temple (if pork is permitted), oak grove gathering, or anytime you need something for that party that you know will make the guests talk about it all month long and ask for the recipe. Okay, time to share!
Broccoli and Pork Tetrazzini
1 lb frozen broccoli florets
1 lb angel hair pasta
2 TBSP olive oil
1 lb boneless pork chops, cubed
1 cup sliced mushrooms
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp dried chives
Salt and Pepper to taste
1 TBSP tapioca starch or corn starch
2 TBSP milk
1/2 cup sour cream
1/2 cup shredded colby jack cheese
1/2 shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Cook broccoli and pasta according to directions. While they cook, stir-fry pork and mushroom in olive oil till done. Add spices and seasonings, Mix starch and milk into a thickener, and add to pork and mushrooms. Mix well, and add water to thin out the white sauce. Add sour cream. Mix well. Drain broccoli and pasta well, and mix into pork and mushroom mix. Fold everything together well, and pour into a greased 9 X 13 inch baking pan. Cover with the shredded cheeses. Bake for 30 minutes on 350 degrees. Serves 12.
Okay, it’s Tuesday night, so you can try this now, or wait for Sunday afternoon supper, but you love it, no matter when you do it.