Hot Pork Salad Supreme Recipe

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The original recipe for this dish called for chicken, but I decided to use "the other white meat". It's a nice dish to pass at a luncheon or shower.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4-6 servings


  • 2 cups diced cooked pork
  • 2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup diced celery
  • 1/2 cup mayonnaise
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1 cup cornflake crumbs
  • 1/2 cup sliced almonds
  • 2 tablespoons butter, melted

Nutritional Facts

1 cup: 484 calories, 30g fat (7g saturated fat), 63mg cholesterol, 845mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 20g protein.


  1. Combine the first nine ingredients; mix well. Spoon into an ungreased 11-in. x 7-in. baking dish. Combine crumbs, almonds and butter; sprinkle on top.
  2. Bake, uncovered, at 350° for 30-40 minutes or until lightly browned. Yield: 4-6 servings.
Originally published as Hot Pork Salad Supreme in Country Pork 1996, p95

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