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Pork Noodle Casserole with Corn

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

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

  • Preheat oven to 350°. Cook noodles according to package directions.
  • 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.
  • 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°.
Nutrition Facts
1 cup: 355 calories, 12g fat (4g saturated fat), 79mg cholesterol, 1078mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 28g protein.

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