PORK AND FETTUCINE ALFREDO CASSEROLE

4 boneless pork chops, thinly sliced
1 teaspoon olive oil
8 ounces fettucine or medium egg noodles
1/4 cup butter
1/4 cup flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan or Romano cheese, divided

Heat oven to 350 degrees F.

In a large nonstick skillet stir-fry pork strips in oil until browned, about 4 minutes. Set aside.

Cook fettucine according to package directions; drain well; set aside.

In a large saucepan melt butter, stir in flour, basil and lemon pepper. Add the milk; cook and stir until thickened and bubbly.

Remove from heat and stir in pork, vegetables and 1/2 cup cheese, turn mixture into 5-quart casserole. Sprinkle with remaining cheese.*

Bake uncovered for 30 minutes.

*TO MAKE AHEAD:
Make casserole a day or two in advance; increase baking time to 45 minutes.

Servings: 6
Source: National Pork Board