Yummy Pork Noodle Casserole Recipe

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Most Helpful Positive Review

Oct 12, 2011

I had some leftover pork roast and, honestly, I didn't have high expectations for this casserole. But I was pleasantly surprised. I followed the recipe to the letter, except I added a handful of frozen peas (for some color), sub'd a can of cream of mushroom soup for one of the two cans of cream of chicken soup (only had one on hand), and baked in serving-size casseroles. The one criticism I have is that it was very watery, so next time, I will use only one can of soup, otherwise, it was pretty tasty. Chicken or turkey should work equally well in this recipe.

—lutzflcat

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Most Helpful Critical Review

May 01, 2012

This recipe was easy to make. I did not add 2 cans of cream of chicken soup, instead I added a 1/4 cup of milk to cut down on the sodium. I also added frozen peas and frozen corn instead of canned corn.

—amberkolberg

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26 Ratings

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Sep 28, 2011

My wife and I are casserole lovers and really enjoyed this. Made a few minor changes but otherwise followed the recipe. I had fixed a pork roast by baking it in chicken stock the previous day. I had saved the broth and cooked the noodles in the broth and water. Only used 1 can of soup and increased the sour cream to make up the difference. I seasoned the casserole with Emril's Original Essence.

—jcinaz

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Oct 31, 2011

Very easy to put together and very tasty. I used 1 can of cream of chicken soup and 1 can of cream of celery (because I didn't have any celery in the house). The 13x9 pan was stuffed full. Going to freeze the leftovers in individual size servings. Will be making again, but as another reviewer said, I will add peas to it next time.

—GOODELLI

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Nov 19, 2011

We thought it as great! We didn't have any cream of chicken soup, so we used cream of asparagus. What an outstanding flavor. This basic recipe would work with nearly any meats ( Pork, Chicken, Tuna ) as well as a variety of cream soups and vegetables. Use your imagination and you are sure to get a ht

—Flipper

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Jan 07, 2012

This is such a great base recipe for many casseroles. I left out the pork (vegetarian) and a can of soup. Subbed plain greek yogurt and used about half a cup of alfredo I had left from making a dip. Also added about 1 tsp of garlic powder. Was out of celery and red pepper. Used frozen green beans instead. Definitely one of those base recipes that you can mix and match and use up stuff from the fridge.

—dreampdx

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Feb 18, 2012

Excellent use of leftover pork roast! For some reason husband was excited to see the corn when he dug in :)

—peggy

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Feb 08, 2012

I wasn't really sure how this was going to taste. Everyone like it said it was different then my normal casserole. I will surely make this again. Thank for the great recipe!

—Brenda

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Nutrition

Calories
580 kcal
29%

Carbohydrates
32.9 g
11%

Cholesterol
142 mg
47%

Fat
32.9 g
51%

Fiber
2 g
8%

Protein
38.2 g
76%

Sodium
1575 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yummy Pork Noodle Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 580
Calories from Fat: 296

% Daily Value *
Total Fat 32.9g 51 %
** Saturated Fat 17.2g 86 %
Cholesterol 142mg 47 %
Sodium 1575mg 63 %
** Potassium 615mg 17 %
Total Carbohydrates 32.9g 11 %
Dietary Fiber 2g 8 %
Protein 38.2g 76 %
Sugars 3.6g
Vitamin A 40 %
Vitamin C 16 %
Calcium 43 %
Iron 36 %
** Thiamin 107 %
** Niacin 119 %
** Vitamin B6 46 %
** Magnesium 22 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.