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Pork Noodle Casserole

SUBMITTED BY: Taste of Home's Fast Family Favorites

"This hearty pork, corn and noodle dish is a great addition to a buffet and makes a filling meal with the addition of warm rolls."

RECIPE RATING:

Read Reviews (11)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups cubed cooked pork
1 cup chicken broth
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can whole mushrooms, drained
2/3 cup chopped green pepper
2/3 cup chopped onion
4 ounces process American cheese, diced
1 tablespoon diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked medium noodles

What to Drink?
	Riesling

DIRECTIONS

In a large bowl, combine the first 10 ingredients; fold in noodles. Spoon into a greased deep 2-1/2-qt. baking dish.
Cover tightly and bake at 325 degrees for 1 hour or until noodles are tender, stirring every 20 minutes.

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REVIEWS

Reviewed on May 9, 2008 by ONYXPSYCHE

This recipe was very good, and perfect for my leftover roast pork. I had to make due with... MORE

Reviewed on Feb. 1, 2008 by danni

This was exactly what I was looking for and a great way to clear out that fridge. I used some... MORE

Reviewed on Jan. 2, 2008 by Chris W

Excellent way to use leftover pork. I used shredded sharp cheese and about 1 3/4 cup elbow... MORE

Reviewed on May 15, 2007 by amy

This was yummy!!! I followed the recipe without any changes. My family and I will be eating... MORE

Reviewed on Aug. 18, 2007 by KNDSMITH

I made this recipe almost exactly as written with the exception of the pimentos. I didn't... MORE

Reviewed on Jul. 6, 2009 by Cathy G.

Meant to take a pic of this but before I could grab the camera everyone had dug in LOL!!! I... MORE

Reviewed on May 12, 2008 by HSILCOX

Very tasty! I substituted fresh mushrooms, which is probably why mine came out a bit ...... MORE

Reviewed on Mar. 31, 2009 by lau57

This was pretty good. Didn't have mushrooms or pimentos so didn't use. Used shredded cheddar... MORE

Reviewed on Mar. 27, 2009 by mostollers

This was GREAT! The changes I made was, elbow noodles, I didn't have green peppers on hand... MORE

Reviewed on Jan. 15, 2009 by KBELLOISE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

KBELLOISE
Jan. 15, 2009

Delicious!! I made it pretty much as written however I doubled the recipe and didn't have creamed corn. So I used one can of mushroom soup and one can of whole corn, drained and then I covered the corn in the can with milk until it came to almost the top of the can and then added a little sugar. Does that make sense? LOL! Anyway, I figured it would make up for the liquid that would be in the creamed corn and I didn't want to use 2 cans of whole corn because I thought it would be too much corn so I used a can of mushroom soup instead. I browned cubed pork sirloin in EVOO then removed it from the pan and threw in my veggies and sauteed them as well before adding to the mixture. I really thought that this was going to be dry. It didn't look like enough liquid to cook the noodles but after reading the reviews where other people thought the same thing but it came out OK, I decided to go ahead as it was. It came out perfect!!! I doubled the recipe because it was my turn to cook dinner for my husband and a couple of our friends and I didn't think it would be enough for all of us. Once I started putting it together I realized it would have been fine as written, but it was nice to have some leftovers anyway because everybody LOVED it!! My friends asked for the recipe and we will all be making this again! I forgot to mention that in the last few minutes I sprinkled cheese on top and p

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Delicious!! I made it pretty much as written however I doubled the recipe and didn't have... MORE

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