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Golden Pork ‘n’ Noodles

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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 whole milk
  • 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


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

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