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Serbian Pork and Beef Casserole

Serbian Pork and Beef Casserole

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
MERRYMOBERRY

MERRYMOBERRY

A delicious casserole my husband's mother is famous for making.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat oil in a large skillet over medium heat. Brown ground beef, bacon, pork meat from hocks, and onions. Season with salt and pepper. Stir in sauerkraut and rice. Transfer contents to a casserole, and stir in chicken broth.
  3. Bake, uncovered, in a preheated oven until rice is cooked, about 30 to 45 minutes. Check liquid level periodically; add water if the casserole is drying out.
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Reviews

Kareen
26

Kareen

1/12/2008

I made this recipe for my boyfriend's serbian family party and it was the favorite dish among several people there, including myself. It's still being talked about a week later.

MUSIC_MINX
25

MUSIC_MINX

7/20/2006

I think it calls for 2 hocks too many. Frankly, I’d use diced pork chops rather than the hocks, since the recipe also calls for bacon. I will cook in a frying pan or a Le Crueset type pan that will transfer into the oven, fry the rice until golden, use the refrigerated sauerkraut, not the canned. What, no fennel seed? I think I will cover the pan in the oven for 25 minutes, then remove the cover, and cooked an additional 10 or 15 minutes. It sounds delicious - Serbians rock!

kimmy09
22

kimmy09

1/4/2011

Awesome! I slow cooked only one hock in the chicken broth, then used the chopped hock meat and then followed the directions exactly. Very good!

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