Recipe by cjscott
"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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chopped red bell pepper
2 (10.75 ounce) cans
condensed cream of chicken soup
sour cream, or more to taste
shredded Cheddar cheese
1 (8 ounce) can
whole kernel corn, drained
cubed cooked pork
ground black pepper
dry bread crumbs
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.
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.
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.
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
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.
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!
LISTEN HERE! I gave this five stars but I feel like I changed a lot. I used the 3 cups egg noodles as suggested in another review. I did not have celery but used carrots (finely chopped), onion, and fresh garlic, minced. I had four pork chops, bone in, seasoned with salt, pepper, and onion powder and cooked them on low in a skillet. When they were done, I removed them from the pan and added the butter, carrots, onions and garlic - scraping up the flavorful bits of pork on the bottom of the pan. After sauteing those I added the half can of corn, a small can of mushrooms, and a half cup of thawed frozen peas to the same skillet. I used the cream of asparagus per another review even though I had cream of chicken and I am glad I did. THIS MADE THE RECIPE FOR US! Sour cream was added as recipe suggests but I halved the cheese and used sharp cheddar. I didn't add any extra salt. I like salt a lot but the creamed soup and other ingredients added plenty of salty flavor. I also did not bake this in the oven, just heated everything in the skillet and served with garlic toast.
This was very good 'comfort' food, but a little on the too creamy and cheesy side, which for me is odd. I will make again, but I'll increase the noodles to maybe 3 cups and double the veggies. But definitely a good combination and good way to use up leftover pork.
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Pork Noodle Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 296
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