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Pork and Corn Casserole Recipe

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A satisfying supper includes this casserole fresh from the oven, a garden salad and buttermilk biscuits. It's a winner every time!—Karen Sesto, South Portland, Maine

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Pork and Corn Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

7 cups uncooked egg noodles
1 pound ground pork
1 small green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 jar (2 ounces) diced pimientos, drained
8 ounces process cheese (Velveeta), cubed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Directions

Cook noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain.
In a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture.
Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (2 cups) equals 455 calories, 21 g fat (10 g saturated fat), 97 mg cholesterol, 915 mg sodium, 44 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Pork and Corn Casserole in Casserole Cookbook , p101

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Reviews for Pork and Corn Casserole (1)

Pork and Corn Casserole

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Reviewed on Apr. 09, 2008 by stehindm

We are casserole, corn, and pork lovers, but this was not great with Velveeta cheese. I recommend using cheddar. Also, the rice in the soup is weird with the noodles. Next time I would use cream of chicken instead of cream of chicken with rice.