Golden Pork 'n' Noodles Recipe

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Golden Pork 'n' Noodles Recipe
Golden Pork 'n' Noodles Recipe photo by Taste of Home
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Golden Pork 'n' Noodles Recipe

Read Reviews
5 3 4
Publisher Photo
This hearty pork-and-noodle mainstay has plenty of family-pleasing flavor. Just serve a simple vegetable side dish to round out the meal.—Nicole Werner, Ann Arbor, Michigan
Recommended: Your October Meal Plan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups uncooked egg noodles
  • 1 pound ground pork
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/2 cup milk
  • 1 package (3 ounces) cream cheese, cubed
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1-1/2 teaspoons dried marjoram
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside.
In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted.
Drain noodles; stir into skillet. Add pork; heat through. Yield: 6 servings.
Originally published as Golden Pork 'n' Noodles in Simple & Delicious May/June 2007, p28

Nutritional Facts

1-1/3 cups: 417 calories, 24g fat (9g saturated fat), 95mg cholesterol, 778mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 22g protein.

  • 4 cups uncooked egg noodles
  • 1 pound ground pork
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/2 cup milk
  • 1 package (3 ounces) cream cheese, cubed
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1-1/2 teaspoons dried marjoram
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside.
  2. In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted.
  3. Drain noodles; stir into skillet. Add pork; heat through. Yield: 6 servings.
Originally published as Golden Pork 'n' Noodles in Simple & Delicious May/June 2007, p28

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Reviews forGolden Pork 'n' Noodles

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ufomaven User ID: 4890761 86273
Reviewed Mar. 14, 2013

"This is easy with the most-difficult part the vegetable chopping. It was, however, a little bland. Next time, I think I will try using all or half Italian sausage instead of the ground pork."

MY REVIEW
char04 User ID: 2958136 154388
Reviewed Oct. 14, 2012

"This was very easy and quick to make. I didn't change anything. My husband really like it."

MY REVIEW
minmom User ID: 5872938 157252
Reviewed Sep. 4, 2012

"Very easy to make-like an upscale chicken helper. Leftovers were still tasty!"

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