Vintage Eats Recipe: 1967 Pork & Rice Casserole

Meat is an important part of my family’s diet. We love beef, pork, fish, and other varieties. But, I’m resolved in 2025 to try meatless dishes which I’m exploring.

Finding a package of pork chops in the freezer set me to thinking. I could do my traditional preparation of slicing Gala apples over the tops and adding a little water, then setting them in the slow cooker for 3 hours.

Or I could try something different.

I chose the latter – and scored!

This Pork & Rice Casserole in ‘Good Housekeeping Casserole Cookery’ (1967) was tasty, easy to fix and economical.

The ingredients were on my pantry shelves. The prep was fairly quick and the result was worth the clean up. The meat literally fell off the bone and the veggies made a nice accompaniment.

*Seasoned cooks will know this, but if you’re new to frying meat, be careful while browning the chops as the oil can spatter.

See my notes at the end for tips on making this dish a little easier in the 21st century.

This recipe came from my copy of Good Housekeeping Casserole Cookery. It was published in 1967 by Consolidated Book Publishers. The food editors of Good Housekeeping Magazine are credited with compiling the recipes.

The contents include recipes for – as the title suggests – a myriad of casseroles: meat, chicken, fish, egg, noodle, vegetables. There are even casserole breads and a section called ‘Go-Alongs.’ Coincidentally, ‘Curried-Fruit Bake’, a recipe I last blogged about— is the first mention.

An index and hand-drawn graphics are included, along with color photos of prepared dishes.

I don’t recall where I found this 64-page paperback, but most likely it was at a thrift shop. It is in good shape and I plan to cook from it again.

Keep scrolling for my Vintage Find of the Week – it’s unusual!

Take care,

Pork & Rice Casserole

4 loin pork chops, ¾” thick

½ c. uncooked rice

10 ¾ ounce can beef gravy (1 ¼ c.)

¼ c. water

1 t. salt

4 medium onions, diced

2 large carrots, cut diagonally into 1” slices

1. Preheat oven 350 degrees.
2. Heat chops in skillet.
3. Sprinkle chops well with seasoning salt.
4. Brown well on both sides in hot fat in skillet.
5. Remove chops to 2-quart casserole.
6. Add rice to drippings in skillet.
7. Cook, stirring until lightly brown.
8. Stir in beef gravy, water, salt, and pepper.
9. Arrange onions & carrots on top of chops.
10. Pour gravy mix on top to cover.

11. Bake uncovered 1 hour or until chops & vegetables are tender.

Yield: 4 servings

My notes:

1. I added a little oil to the frying pan prior to putting in the chops.
2. I omitted adding seasoning salt as I’m trying to cut down on sodium.
3. I used my slow-cooker, rather than a 2-quart casserole, on high, allowing the dish to cook for 3 hours. The meat fell off the bones, when dished out, not making an attractive appearance perhaps, but delicious nonetheless.
4. You may spy small chunks of potato in the photo. Two servings of seasoned potatoes in the refrigerator as leftovers were tossed in, adding delicious texture and nutrients like potassium and fiber. No waste!

Vintage Find of the Week

This charming apron is not made of fabric but is crocheted!

It probably was made for a child — or a very tiny woman. I don’t recognize the stitch, but it may have been more of a decorative item, rather than practical. It was made with thread and is so cute with its scalloped edging.

I found it last summer at a local thrift shop and was delighted. It has joined my small, but growing, collection of vintage aprons, all of which are otherwise made of fabric.

Do you have a vintage collection? Please share in the comments.

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