Yummy Pork Noodle Casserole Recipe - Allrecipes.com
Yummy Pork Noodle Casserole Recipe
  • READY IN 1 hr

Yummy Pork Noodle Casserole

Recipe by  

"This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  3. Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
  4. Bake in the preheated oven until bubbly, 30 to 35 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

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.

 
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.

 
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.

 
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

 
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.

 
Feb 18, 2012

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

 
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!

 
Jan 14, 2012

Very good way to use up leftover pork tenderloin.

 

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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.

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