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Pork and Corn Casserole

 Pork and Corn Casserole
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
6-8 ServingsPrep: 15 min. Bake: 30 min.

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,

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Pork and Corn Casserole (continued)

Nutritional Facts: 44 g carbohydrate, 2 g fiber, 23 g protein.