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Pork Noodle Casserole

Barbara Beyer of Two Rivers, Wisconsin shares this hearty pork, corn and noodle dish she learned to make from her grandmother. "We never have a family get-together without it," she notes. "It's a great addition to a buffet and makes a filling meal with the addition of warm rolls."
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 3 cups cubed cooked pork
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup chicken broth
  • 4 ounces process cheese (Velveeta), diced
  • 2/3 cup chopped green pepper
  • 2/3 cup chopped onion
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 2 tablespoons diced pimientos
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked egg noodles

Directions

  • In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish.
  • Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes.
Nutrition Facts
1 cup: 418 calories, 13g fat (6g saturated fat), 111mg cholesterol, 897mg sodium, 45g carbohydrate (6g sugars, 3g fiber), 31g protein.

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