A delicious, hearty casserole that could be paired with cauli- or broccoli-rice or eaten on its own. Adding a sprinkle of Parmesan cheese and more hot sauce before eating really enhances the flavour!

 This recipe was made with 4 inexpensive ingredients: pork loins that were 40% off, frozen green beans, a can of soup ($0.88), and cheese . You could use any protein you wish; this would be great with shredded chicken as well!

Ingredients:

1 large package pork loin chops, bone removed (my package had 6)

1 can full-fat cream of mushroom soup (plus ½ can full-fat milk or cream and ½ can water)

1 medium onion, diced

3 gloves garlic, minced

1 cup mozzarella cheese

1.5 cups frozen green beans

Salt and pepper to taste

Hot sauce to taste

Directions:

Season pork loins with salt and pepper, and place in a slow cooker along with the onions and garlic. Pour the can of mushroom soup over the loins, and then fill the can with half cream (or milk) and half water; and pour this in as well. Mix everything around to coat. If you only have 4 pork loins, I’d suggest adding less liquid to the mix.

Cook loins in slow cooker on low appx. 6-8 hours or high 4 hours.

Once pork is finished in the slow cooker, preheat oven to 400-F and use a strainer to strain liquid into a cast iron skillet. (If you don’t have a cast iron skillet, do this step in a large pan and transfer to a casserole dish before sprinkling cheese.)  Cook liquid on medium-high (to thicken) and in the meantime, shred the pork using 2 forks.  Allow liquid to boil down to a thicker consistency, about 5-7 minutes, and then add pork plus frozen green beans to cast iron skillet – mix thoroughly. Add salt, pepper and some hot sauce (your desired “kick”) and mix. Sprinkle mozzarella cheese evenly over the top of the skillet, and place in the oven.

Cook for 10 minutes at 400-F. After 10 mins, put oven to broil and cook another 2 minutes, or until bubbly and browned.

Makes 6 servings (if using 6 loins; 4 servings if 4 loins, etc.).

1 serving = 3.5 protein (group 6) and 2 fat (group 7).