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Pork Noodle Casserole with Corn Recipe

Pork Noodle Casserole with Corn Recipe

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. YIELD: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

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.

Nutritional Facts

1 serving equals 355 calories, 12 g fat (4 g saturated fat), 79 mg cholesterol, 1,078 mg sodium, 29 g carbohydrate, 3 g fiber, 28 g protein.

Reviews for Pork Noodle Casserole with Corn

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MY REVIEW
Reviewed Nov. 4, 2014

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

MY REVIEW
Reviewed Sep. 7, 2012

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

MY REVIEW
Reviewed Sep. 10, 2011

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

MY REVIEW
Reviewed Jun. 4, 2011

"It was a hit with my company"

MY REVIEW
Reviewed Jun. 4, 2011

"It was a hit with my company"

MY REVIEW
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
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
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
Reviewed Aug. 5, 2010

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

MY REVIEW
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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