This recipe is truly a winner...I know, because I once entered it in a contest and it took first prize! For our family of 10, this hot dish always worked well as a "meal in itself", and it's a perennial favorite at get-togethers with our relatives. Also, I often use it to give a warm welcome to new neighbors.
- 1 pound boneless pork, cut into bite-size pieces
- 1/2 cup chopped celery
- 1/4 cup chopped sweet red or green pepper
- 1/4 cup chopped onion
- 1 tablespoon canola oil
- 1 package (10 ounces) medium egg noodles, cooked and drained
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (16-1/2 ounces) cream-style corn
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crushed saltines
- 3 tablespoons butter, melted
- In a large skillet, over medium heat, cook the pork, celery, red pepper and onion in oil until the meat is browned and vegetables are tender. In a large bowl, combine the pork mixture, noodles, soups, corn, milk, salt and pepper.
Transfer to an ungreased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 45-50 minutes or until meat is tender.
Freeze option: Cool unbaked casserole. Sprinkle with crumb topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8-10 servings.
Originally published as Pork Hot Dish in Reminisce September/October 1993, p49
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