But - believe me this is excellent and. . . . .
If you are lucky enough to have a local farmer, like R-N-R Farms here in Shell Knob, MO, offer USDA inspected farm fresh beef and pork direct to the consumer, with no antibiotics or hormones added then be sure and support that farmer or merchant because their meat is exceptional.
Notice that there is no grease left in the pan.
Ready to go in the oven.
3-4 small zucchini or 1-2 large zucchini
5-6 large portabella mushrooms
1 can cream of chicken soup
8 oz. sour cream
Corn bread stuffing mix
4 chicken bouillon cubes
1 cup water
2 Tablespoon Butter (melted)
Parmesan cheese (grated)
1. Slice zucchini and mushrooms and set aside
2. Brown pork in large skillet
3. Put zucchini and mushrooms in with cooked pork and place lid on pan to steam
4. Bring water to boil, dissolve bouillon in water and stir together with soup and sour cream
5. Place cornbread stuffing in sprayed 9 x 12 casserole dish
6. Drizzle melted butter over stuffing mix
7. Spread pork and vegetables on stuffing mix
8. Pour soup mixture on top
9. Cover loosely with foil and bake at 350 degrees for 30 minutes, uncover and continue to bake until mixture is bubbling in the middle
10. Serve with grated parmesan cheese