Pork Macaroni Casserole

1 Tbsp vegetable oil
1 Tbsp butter
1 med yellow onion – diced
2 cups cooked pork loin – cubed (or pork chop)
2 cups fresh mushrooms – diced
(1) 10 .75 oz can cream of mushroom soup
(1) 10.75 oz can cream of celery soup
1 cup milk
1 cup frozen peas
1 tsp onion powder
1 pinch ground celery seed (optional)
1/2 tsp salt
1/2 tsp pepper
1 lb pkg large elbow macaroni – cooked
1 cup seasoned croutons

• Preheat oven to 350 degrees. 
• Bake 3-4 pork loins or pork chops at 350 degrees for about 25 minutes, cube and set aside.  
• Cook macaroni, drain and set aside.   
• In a large sauté pan heat oil and butter over medium heat. Add onion and cook until translucent. 
• Add pork and mushrooms and continue cooking for approximately 1 minute.
• Stir in soup, milk, peas, onion powder, celery seed, salt and pepper: mix well. 
• Reduce heat and let simmer for 5 minutes. 
• Fold in macaroni and pour into a 9” x 13” casserole dish. 
• Sprinkle croutons over top and bake uncovered at 350 degrees for 35 minutes.