Pork Hot Dish Recipe
Pork Hot Dish Recipe photo by Taste of Home

Pork Hot Dish Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 8-10 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 335 calories, 13 g fat (5 g saturated fat), 68 mg cholesterol, 963 mg sodium, 39 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. 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.
  2. 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. Yield: 8-10 servings.
Originally published as Pork Hot Dish in Reminisce September/October 1993, p49

Nutritional Facts

1 serving (1 cup) equals 335 calories, 13 g fat (5 g saturated fat), 68 mg cholesterol, 963 mg sodium, 39 g carbohydrate, 2 g fiber, 17 g protein.

Reviews for Pork Hot Dish

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MY REVIEW
Reviewed Dec. 10, 2009

"This was good.....the two males in the family really seemed to like it. I'd made it before and thought the corn in it was overwhelmed by the other ingredients, and since today's cans are smaller than they used to be, I added another can of creamed corn. I also added some cubed process American cheese, and used dry bread crumbs mixed with the melted butter instead of crushed crackers. I wasn't fond of the cracker top[ping the first time I made it. I used cubed pork loin that I'd browned, but found that it was so mild flavored that the meat wasn't really noticeable amid all the ingredients. I think another type of pork meat might add more to the casserole."

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