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Pork Noodle Casserole with Corn Recipe
Pork Noodle Casserole with Corn Recipe photo by Taste of Home
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Pork Noodle Casserole with Corn Recipe

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3.5 10 7
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Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one Pork Noodle Casserole. —Bernice Morris, Marshfield, Missouri
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8 servings

Ingredients

  • 2 cups uncooked egg noodles
  • 2 pounds boneless pork, cut into 3/4-inch cubes
  • 2 medium onions, chopped
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

355 calories: 1 cup, 12g fat (4g saturated fat), 79mg cholesterol, 1078mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 28g protein .

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions.
  2. Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture.
  3. Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer.
    Freeze option: Cool unbaked casserole; 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 servings.
Originally published as Pork Noodle Casserole in Taste of Home August/September 2001, p13


Reviews for Pork Noodle Casserole with Corn

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MiraMar111
Reviewed Nov. 4, 2014

"I would like to know how to make the pork come out less tough."

MY REVIEW
mmmm..
Reviewed Sep. 7, 2012

"It was an OK meal. Pork a little chewy, a little blah; but not awful :)"

MY REVIEW
stormxchaser57
Reviewed Sep. 10, 2011

"My family enjoyed this recipe. It was simple, yet very good and very filling!"

MY REVIEW
outatownguy
Reviewed Jun. 4, 2011

"It was a hit with my company"

MY REVIEW
outatownguy
Reviewed Jun. 4, 2011

"It was a hit with my company"

MY REVIEW
dcg0102
Reviewed Jun. 1, 2011

"My husband and I like this alternative to putting pork chops on the stove. Very filling. I was worried that there weren't enough noodles, but it was a perfect amount."

MY REVIEW
Johanna Harms
Reviewed Oct. 28, 2010

"I have made this several times and my family loves it. I do add a couple cloves of garlic."

MY REVIEW
mlblake
Reviewed Sep. 27, 2010

"I definitely agree with the 'less salt' comment. I used just a dash and it still seemed a little salty. This is a good recipe for busy nights, but not really a meal to look forward to."

MY REVIEW
hafast
Reviewed Aug. 5, 2010

"It is a favorite with us and easy to make. I love it !"

MY REVIEW
pattikayck
Reviewed Aug. 5, 2010

"I did not make it yet, but it is an inspiration as I have pork in the freezer and company coming tomorrow. If using creamed soup I'd advise to leave out the salt. Condensed soup will flavor it. I am allergic to wheat so need to make an alternative to the cream soup. I will use rice noodles and flavor some cottage cheese that I can cream in the blender. . The cottage cheese also has a lot of salt. Since taste buds respond to oil. I would put a little olive oil or butter with the cottage cheese to make it creamy."

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