Oven-Baked 5-Ingredient Amish Pork Loin Macaroni Casserole
This Pork Loin Macaroni Casserole is a creamy, hearty five-ingredient dinner made with no-boil macaroni, tender pork loin, onion, mushroom soup, and milk. Everything bakes together in one dish for an easy comfort-food meal with plenty of leftovers.
Why You'll Love This Recipe
Only 5 ingredients — simple pantry staples, no special shopping trips
No boiling pasta — the macaroni cooks right in the casserole
One dish — minimal prep, minimal cleanup
Hearty and filling — a complete meal in one pan
Great for leftovers — tastes even better the next day
Budget-friendly — feeds a crowd without breaking the bank
Only 5 ingredients — simple pantry staples, no special shopping trips
No boiling pasta — the macaroni cooks right in the casserole
One dish — minimal prep, minimal cleanup
Hearty and filling — a complete meal in one pan
Great for leftovers — tastes even better the next day
Budget-friendly — feeds a crowd without breaking the bank
A Few Notes on the Ingredients
Pork loin — choose a boneless pork loin and cut it into roughly 1-inch cubes. This size is important — too large and the pieces won't cook through; too small and they'll dry out. I like to trim off any large pieces of fat, but leave a little for flavor. If you're in a pinch, boneless pork chops work too — just cube them up the same way.
Elbow macaroni — straight from the box, no boiling required! This is the magic of this recipe. The pasta absorbs the creamy liquid as it bakes, so there's no extra pot to wash. I use regular elbow macaroni, but any small pasta shape — shells, rotini, or cavatappi — works just as well.
Onion — a small onion, finely chopped, adds a subtle savory depth without overpowering the dish. If your family isn't big on onions, you can dice them extra fine or even use onion powder (about 1 teaspoon) instead.
Cream of mushroom soup — this is the backbone of the creamy sauce. Use the condensed kind, and don't add water — the milk does the work. If you're not a mushroom fan, cream of chicken or cream of celery soup work beautifully as substitutes.
Milk — whole milk gives the richest, creamiest result, but 2% works just fine. I wouldn't go lower than 2% — skim milk won't give you that luxurious texture you're after.
Pork loin — choose a boneless pork loin and cut it into roughly 1-inch cubes. This size is important — too large and the pieces won't cook through; too small and they'll dry out. I like to trim off any large pieces of fat, but leave a little for flavor. If you're in a pinch, boneless pork chops work too — just cube them up the same way.
Elbow macaroni — straight from the box, no boiling required! This is the magic of this recipe. The pasta absorbs the creamy liquid as it bakes, so there's no extra pot to wash. I use regular elbow macaroni, but any small pasta shape — shells, rotini, or cavatappi — works just as well.
Onion — a small onion, finely chopped, adds a subtle savory depth without overpowering the dish. If your family isn't big on onions, you can dice them extra fine or even use onion powder (about 1 teaspoon) instead.
Cream of mushroom soup — this is the backbone of the creamy sauce. Use the condensed kind, and don't add water — the milk does the work. If you're not a mushroom fan, cream of chicken or cream of celery soup work beautifully as substitutes.
Milk — whole milk gives the richest, creamiest result, but 2% works just fine. I wouldn't go lower than 2% — skim milk won't give you that luxurious texture you're after.
What You'll Need
1 1/2 pounds pork loin, cut into 1-inch cubes
2 cups dry elbow macaroni (straight from the box)
1 small onion, finely chopped
2 cans (10.5 ounces each) condensed cream of mushroom soup (no water added)
2 1/2 cups milk (whole milk or 2%)
1 1/2 pounds pork loin, cut into 1-inch cubes
2 cups dry elbow macaroni (straight from the box)
1 small onion, finely chopped
2 cans (10.5 ounces each) condensed cream of mushroom soup (no water added)
2 1/2 cups milk (whole milk or 2%)
How to Put It Together
1. Preheat and prepare. Heat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish with cooking spray or a little butter.
2. Layer the pasta and onion. Spread the dry elbow macaroni across the bottom of the prepared dish in an even layer. Scatter the finely chopped onion evenly over the top.
3. Add the pork. Arrange the raw pork loin cubes evenly over the macaroni and onion. Try to distribute them so everyone gets a fair share of meat.
4. Make the sauce. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Don't worry if it's a little lumpy at first — keep whisking until it's mostly smooth.
5. Pour and press. Pour the soup mixture evenly over everything. Press down any macaroni pieces that are climbing up the sides — they need to be submerged in the liquid to cook properly.
6. Cover and bake. Cover the dish tightly with aluminum foil. Bake for 1 hour.
7. Uncover and finish. Remove the foil and bake for another 15 to 20 minutes, uncovered, until the pork is cooked through, the macaroni is tender, and the top has a nice golden color.
8. Check the pasta. If the pasta near the middle is still firmer than you'd like, add a splash of milk, cover the dish again, and bake another 10 minutes.
9. Rest and serve. Let the casserole rest for 10 minutes before serving so the creamy sauce can settle. This step is important — it allows the sauce to thicken and the flavors to meld.
1. Preheat and prepare. Heat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish with cooking spray or a little butter.
2. Layer the pasta and onion. Spread the dry elbow macaroni across the bottom of the prepared dish in an even layer. Scatter the finely chopped onion evenly over the top.
3. Add the pork. Arrange the raw pork loin cubes evenly over the macaroni and onion. Try to distribute them so everyone gets a fair share of meat.
4. Make the sauce. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Don't worry if it's a little lumpy at first — keep whisking until it's mostly smooth.
5. Pour and press. Pour the soup mixture evenly over everything. Press down any macaroni pieces that are climbing up the sides — they need to be submerged in the liquid to cook properly.
6. Cover and bake. Cover the dish tightly with aluminum foil. Bake for 1 hour.
7. Uncover and finish. Remove the foil and bake for another 15 to 20 minutes, uncovered, until the pork is cooked through, the macaroni is tender, and the top has a nice golden color.
8. Check the pasta. If the pasta near the middle is still firmer than you'd like, add a splash of milk, cover the dish again, and bake another 10 minutes.
9. Rest and serve. Let the casserole rest for 10 minutes before serving so the creamy sauce can settle. This step is important — it allows the sauce to thicken and the flavors to meld.
Variations We've Tried
Cheesy version — stir in 1 cup of shredded cheddar cheese right before the final 15 minutes of baking. Or sprinkle it on top during the last 5 minutes for a golden, bubbly cheese crust.
Veggie-packed — add 1 cup of frozen peas, chopped broccoli, or sliced mushrooms along with the onion. No need to thaw — just toss them in frozen.
Herb boost — stir 1 teaspoon of dried thyme, parsley, or Italian seasoning into the soup mixture for extra flavor.
Crispy topping — sprinkle buttered breadcrumbs or crushed crackers over the top during the last 10 minutes of baking for a crunchy finish.
Spicy kick — add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
Mushroom lovers — saut茅 8 ounces of sliced fresh mushrooms with the onion before adding to the casserole.
Cheesy version — stir in 1 cup of shredded cheddar cheese right before the final 15 minutes of baking. Or sprinkle it on top during the last 5 minutes for a golden, bubbly cheese crust.
Veggie-packed — add 1 cup of frozen peas, chopped broccoli, or sliced mushrooms along with the onion. No need to thaw — just toss them in frozen.
Herb boost — stir 1 teaspoon of dried thyme, parsley, or Italian seasoning into the soup mixture for extra flavor.
Crispy topping — sprinkle buttered breadcrumbs or crushed crackers over the top during the last 10 minutes of baking for a crunchy finish.
Spicy kick — add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
Mushroom lovers — saut茅 8 ounces of sliced fresh mushrooms with the onion before adding to the casserole.
Tips for Success
Don't skip the resting time. The casserole needs those 10 minutes to set up. If you cut into it right away, the sauce will run everywhere. Patience pays off.
Make sure the pasta is submerged. Any macaroni peeking above the liquid will stay hard and crunchy. Press it down before baking — I use the back of a spoon for this.
Check for doneness. Pork loin is fully cooked when it reaches an internal temperature of 145°F. If you have a meat thermometer, this is a great time to use it.
Adjust baking time if needed. Ovens vary. If your casserole is browning too quickly, tent it loosely with foil. If the pasta isn't done after the full time, add a splash more milk, cover, and give it another 10 minutes.
Use a glass dish. Glass or ceramic bakes more evenly than metal for this type of casserole. If you only have a metal pan, reduce the temperature by 25°F and check for doneness a little early.
Don't skip the resting time. The casserole needs those 10 minutes to set up. If you cut into it right away, the sauce will run everywhere. Patience pays off.
Make sure the pasta is submerged. Any macaroni peeking above the liquid will stay hard and crunchy. Press it down before baking — I use the back of a spoon for this.
Check for doneness. Pork loin is fully cooked when it reaches an internal temperature of 145°F. If you have a meat thermometer, this is a great time to use it.
Adjust baking time if needed. Ovens vary. If your casserole is browning too quickly, tent it loosely with foil. If the pasta isn't done after the full time, add a splash more milk, cover, and give it another 10 minutes.
Use a glass dish. Glass or ceramic bakes more evenly than metal for this type of casserole. If you only have a metal pan, reduce the temperature by 25°F and check for doneness a little early.
What to Serve With It
This casserole is a complete meal on its own, but if you're feeding a crowd or just want a little something extra:
A simple green salad with vinaigrette
Roasted green beans or steamed broccoli
Crusty bread or dinner rolls
A side of applesauce or coleslaw
This casserole is a complete meal on its own, but if you're feeding a crowd or just want a little something extra:
A simple green salad with vinaigrette
Roasted green beans or steamed broccoli
Crusty bread or dinner rolls
A side of applesauce or coleslaw
Leftovers
Refrigerator: Store leftovers covered tightly in the refrigerator for about 3-4 days. The flavors actually meld and improve overnight.
Reheating:
Microwave — individual portions with a small splash of milk if they seem dry
Oven — cover the casserole dish with foil and warm in a 350°F oven until heated through
Freezing: I don't recommend freezing this casserole after baking. The pasta can become mushy when thawed. If you want to freeze it, assemble everything up to the baking step, cover tightly, and freeze unbaked. Thaw overnight in the refrigerator before baking.
Refrigerator: Store leftovers covered tightly in the refrigerator for about 3-4 days. The flavors actually meld and improve overnight.
Reheating:
Microwave — individual portions with a small splash of milk if they seem dry
Oven — cover the casserole dish with foil and warm in a 350°F oven until heated through
Freezing: I don't recommend freezing this casserole after baking. The pasta can become mushy when thawed. If you want to freeze it, assemble everything up to the baking step, cover tightly, and freeze unbaked. Thaw overnight in the refrigerator before baking.
One Last Thing
This is the kind of recipe that reminds me why I love comfort food. It's unpretentious, it's filling, and it somehow tastes like someone spent hours in the kitchen even though it's just a handful of ingredients thrown together in a dish.
The first time I made this, I was skeptical about the "no-boil" pasta. Wouldn't it come out crunchy? Wouldn't the sauce be watery? But I trusted the recipe, and when I pulled that golden, bubbly casserole out of the oven, I was sold. The macaroni was perfectly tender, the pork was juicy, and the creamy sauce had thickened into something absolutely delicious.
My family now asks for this on cold evenings when everyone needs a little warming up. It's become one of those meals that just feels like home. Prep time: 10 minutes
Cook time: 1 hour 20 minutes (covered 1 hour, uncovered 15-20 minutes)
Rest time: 10 minutes
Total time: 1 hour 30 minutes
Servings: 6
Calories: ~535 kcal per serving
This is the kind of recipe that reminds me why I love comfort food. It's unpretentious, it's filling, and it somehow tastes like someone spent hours in the kitchen even though it's just a handful of ingredients thrown together in a dish.
The first time I made this, I was skeptical about the "no-boil" pasta. Wouldn't it come out crunchy? Wouldn't the sauce be watery? But I trusted the recipe, and when I pulled that golden, bubbly casserole out of the oven, I was sold. The macaroni was perfectly tender, the pork was juicy, and the creamy sauce had thickened into something absolutely delicious.
My family now asks for this on cold evenings when everyone needs a little warming up. It's become one of those meals that just feels like home. Prep time: 10 minutes
Cook time: 1 hour 20 minutes (covered 1 hour, uncovered 15-20 minutes)
Rest time: 10 minutes
Total time: 1 hour 30 minutes
Servings: 6
Calories: ~535 kcal per serving
0 comments:
Enregistrer un commentaire