Ingredients for Neckbone Rice Casserole
- Pork Necks
- Beef Stock
- Molasses
- Basmati Rice
- Dried Onion Flakes
- Onion Powder
- Celery Seed
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How to Make Neckbone Rice Casserole
- Preheat oven to 350°F (175°C).
- In a large pot or Dutch oven, combine the pork neck bones, water, and onion. Bring to a boil, then reduce heat and simmer for 1 hour, or until the meat is very tender.
- Remove the neck bones from the pot and let cool slightly. Once cool enough to handle, remove the meat from the bones, discarding the bones. Shred the meat.
- In a large bowl, combine the cooked rice, shredded pork, cream of mushroom soup, cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Stir until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with the remaining cheddar cheese.
- Bake for 30-40 minutes, or until heated through and bubbly, and the cheese is melted and golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
18g
Fat
2g
Carbs
15g
