Tenderloin Casserole
A hearty casserole combining tenderloin with creamy soups, rice, and vegetables, perfect for a comforting family meal with rich flavors and satisfying texture.
Ingredients
Instructions
- Roll the cubed tenderloin in flour.
- Brown the floured tenderloin in oil with chopped onions, diced celery, and garlic if using.
- Add the cream of chicken and mushroom soups along with water and uncooked rice.
- Pour everything into a casserole dish and cover tightly.
- Bake at 350°F for 1 hour and 30 minutes.
Tips & Substitutions
For an added depth of flavor, consider marinating the tenderloin in a mixture of soy sauce and Worcestershire sauce for an hour before cooking. You can substitute the rice with quinoa for a healthier option or use brown rice for a nuttier flavor. If you're short on time, pre-cooked rice can be used, but reduce the baking time accordingly. Garlic can enhance the dish, but feel free to omit it for a milder taste.
Serving Suggestions
This tenderloin casserole is hearty enough to be served on its own, but it pairs beautifully with a fresh side salad or steamed vegetables for a balanced meal. Consider serving it with crusty bread to soak up the creamy sauce. For a comforting touch, a side of Kathy'S Cranberry Barbecue Sauce can add a sweet contrast to the savory flavors.
Storage & Reheating
Leftover tenderloin casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 25 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Tenderloin Casserole contains roughly 1312 calories, with 23g protein, 90g carbohydrates, and 97g fat. It is an excellent source of protein (46% of the Daily Value) and iron (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2067mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this casserole?
Yes, you can substitute the tenderloin with beef chuck or chicken for a different flavor profile. Just be sure to adjust the cooking time according to the type of meat you choose, as different meats may require varying times to become tender.
Is it possible to prepare this casserole in advance?
Absolutely! You can prepare the casserole up to the baking step and cover it tightly. Store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before placing it in the oven, or adjust the baking time if it's going in cold.
What can I do if the casserole seems too dry?
If you find the casserole is too dry after baking, simply add a splash of chicken broth or water before serving to moisten it. Covering the dish with foil during baking can also help retain moisture, especially if you notice it's becoming dry during cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).