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    Jan 2006
    Raleigh, North Carolina
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    Default Pork and Potato Casserole

    Pork and Potato Casserole
    1/4 cup onion, finely chopped
    4 tbs butter
    1/4 cup flour
    1/4 tsp salt
    1/4 tsp poultry seasoning
    1/8 tsp pepper
    10 1/2-oz can condensed chicken broth
    1/4 cup water
    1 1/2 cups diced roast pork (or pork chops or country-style ribs)
    10-oz pkg frozen peas and carrots, cooked and drained
    2 cups mashed potatoes (leftovers?!)
    1/2 to 1 cup shredded cheese, optional
    Heat butter in a skillet over medium-low heat. Add onion and sauté until tender, about 2 minutes. Stir in flour until well blended. Add salt, poultry seasoning, and pepper. Gradually add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables. Heat through. Pour into a lightly greased 1 1/2-quart casserole. Spoon mashed potatoes evenly over the mixture. Bake at 350° for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.
    Serves 4.

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