“BBQ Pork And Potato Casserole” PDF  | Print |  E-mail Ingredients 3 pkgs. (11 oz. each) STOUFFER'S Potatoes au Gratin * fully cooked according to pkg. instructions 4 small green onions chopped, divided 1 tub (20 oz.) barbecued shredded pork beef or chicken 1/2 (2 oz.) cup shredded cheddar cheese Directions PREHEAT oven to 375° F. Lightly grease 9-inch square baking dish. *Keep Potatoes au Gratin hot. STIR together Potatoes au Gratin and one half green onion. Spread pork into prepared dish; top with potato mixture and cheese. BAKE for 25 to 30 minutes or until cheese is golden brown. Sprinkle with remaining green onions.   “Pork Tenderloin With Creamy Mustard Sauce” PDF  | Print |  E-mail Ingredients 1 pound pork tenderloin 1 teaspoon vegetable oil 1/2 cup Evaporated Fat Free Milk 2 tablespoons Dijon mustard 2 green onions sliced Directions CUT pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and ground black pepper. HEAT oil in large skillet over medium-high heat. Add half of the pork; cook on each side for 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork. REDUCE heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook for 1 to 2 minutes or until sauce is lightly thickened, turning pork to coat with sauce.