Pork and Corn Casserole Recipe

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Pork and Corn Casserole Recipe
Pork and Corn Casserole Recipe photo by Taste of Home
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Pork and Corn Casserole Recipe

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3 2 1
Publisher Photo
A satisfying supper includes this casserole fresh from the oven, a garden salad and buttermilk biscuits. It's a winner every time!—Karen Sesto, South Portland, Maine
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 7 cups uncooked egg noodles
  • 1 pound ground pork
  • 1 small green pepper, chopped
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1 jar (2 ounces) diced pimientos, drained
  • 8 ounces process cheese (Velveeta), cubed
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted

Directions

Cook noodles according to package directions; drain. In a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain. In a bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture; mix well.
Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown. Yield: 6-8 servings.
Originally published as Pork and Corn Casserole in Casserole Cookbook 2001, p101

Nutritional Facts

2 cups: 455 calories, 21g fat (10g saturated fat), 97mg cholesterol, 915mg sodium, 44g carbohydrate (5g sugars, 2g fiber), 23g protein.

  • 7 cups uncooked egg noodles
  • 1 pound ground pork
  • 1 small green pepper, chopped
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1 jar (2 ounces) diced pimientos, drained
  • 8 ounces process cheese (Velveeta), cubed
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  1. Cook noodles according to package directions; drain. In a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain. In a bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture; mix well.
  2. Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown. Yield: 6-8 servings.
Originally published as Pork and Corn Casserole in Casserole Cookbook 2001, p101

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Reviews forPork and Corn Casserole

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MY REVIEW
mymrshd User ID: 6325585 97228
Reviewed Jun. 24, 2012

"A perfect blend of all the ingredients. Very flavorable and my family loved the recipe. Will be making it again."

MY REVIEW
stehindm User ID: 2885340 61468
Reviewed Apr. 9, 2008

"We are casserole, corn, and pork lovers, but this was not great with Velveeta cheese. I recommend using cheddar. Also, the rice in the soup is weird with the noodles. Next time I would use cream of chicken instead of cream of chicken with rice."

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