Pork Noodle Casserole Recipe

Pork Noodle Casserole RecipePhoto by: Taste of Home Pork Noodle Casserole Recipe Rating 4

Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one Pork Noodle Casserole. —Bernice Morris, Marshfield, Missouri

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Pork Noodle Casserole Recipe
  • Prep: 25 min. Bake: 45 min.
  • Yield: 8 Servings
25 45 70

Ingredients

  • 2 cups uncooked egg noodles
  • 2 pounds boneless pork, cut into 3/4-inch cubes
  • 2 medium onions, chopped
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Cook noodles according to package directions. In a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir the noodles, corn, soup, salt and pepper into the pork mixture.
  • Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer. Yield: 8 servings.

Nutritional Facts 1 serving equals 355 calories, 12 g fat (4 g saturated fat), 79 mg cholesterol, 1,078 mg sodium, 29 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Pork Noodle Casserole in Taste of Home August/September 2001, p13

Tip

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

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Reviews for Pork Noodle Casserole (8)

Pork Noodle Casserole Recipe

Pork Noodle Casserole

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Reviewed on Sep. 10, 2011 by stormxchaser57

My family enjoyed this recipe. It was simple, yet very good and very filling!


Reviewed on Jun. 04, 2011 by outatownguy

It was a hit with my company


Reviewed on Jun. 04, 2011 by outatownguy

It was a hit with my company


Reviewed on Jun. 01, 2011 by dcg0102

My husband and I like this alternative to putting pork chops on the stove. Very filling. I was worried that there weren't enough noodles, but it was a perfect amount.


Reviewed on Oct. 28, 2010 by Johanna Harms

I have made this several times and my family loves it. I do add a couple cloves of garlic.


Reviewed on Sep. 27, 2010 by mlblake

I definitely agree with the 'less salt' comment. I used just a dash and it still seemed a little salty. This is a good recipe for busy nights, but not really a meal to look forward to.


Reviewed on Aug. 05, 2010 by hafast

It is a favorite with us and easy to make. I love it !


Reviewed on Aug. 05, 2010 by pattikayck

I did not make it yet, but it is an inspiration as I have pork in the freezer and company coming tomorrow. If using creamed soup I'd advise to leave out the salt. Condensed soup will flavor it. I am allergic to wheat so need to make an alternative to the cream soup. I will use rice noodles and flavor some cottage cheese that I can cream in the blender. . The cottage cheese also has a lot of salt. Since taste buds respond to oil. I would put a little olive oil or butter with the cottage cheese to make it creamy.

 
 
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