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.'"
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1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 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 F for 1 hour or until noodles are tender, stirring every 20 minutes.


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I thought the flavor was good - a good "comfort" food. It seemed a little "soupy" though so I might reduce the liquid when I make it next time. Overall, though, a good recipe!

I used beef broth because it's what I had. I didn't use the green peper or pimientos for the same reason. I substituted canned diced tomatoes and chopped celery (2 stalks) I also added garlic...

This is a new family favorite and I am thrilled to have a way to use leftover pork roast other than fried rice!

Delicious and incredibly easy to make. This turned out to be a great way to use leftover pork roast.

VERY GOOD! Very easy to make & the uncooked noodles do cook.

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