Pork and Mushroom Casserole

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“This is a very old recipe that I found years ago in one of my mother's cookbooks that she got when she first got married. It is very delicious and a favorite in my household.”

Ingredients Nutrition

  • 1 lb pork tenderloin, cut into 1/2 inch slices
  • 3 slices bacon, diced
  • 1 medium onion, chopped
  • 12 cup canned sliced mushrooms
  • 1 teaspoon salt
  • 18 teaspoon pepper
  • 1 egg, beaten
  • 14 cup mushroom liquid
  • 1 cup fine cracker crumb


  1. Panfry bacon in skillet until browned.
  2. Remove with a slotted spoon.
  3. Saute onion and mushrooms in bacon fat until tender.
  4. Remove with slotted spoon and combine with bacon.
  5. Season tenderloin pieces.
  6. Dip in beaten egg, then roll in cracker crumbs.
  7. Brown in remaining bacon fat.
  8. Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms.
  9. Add the mushroom liquid, cover and bake at 350*F for 30 minutes.
  10. VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid.
  11. Makes it even more delicious!

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