- 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.
Reviews forPork Hot Dish
"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."