PORK CHOP CASSEROLE
1 (10 ounce) package medium egg noodles
1 tablespoon cooking oil
1 pound boneless pork, cut into bite-size pieces
1/2 cup chopped celery
1/4 cup chopped bell pepper (red or green)
1/4 cup chopped onion
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (16 ounce) can cream-style corn
1/2 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Saltine cracker crumbs
3 tablespoons butter, softened
Cook noodles according to package directions; drain.
In a skillet, heat oil. Cook pork, celery, red or green pepper and onion until the meat is browned and vegetables are tender.
In a large bowl, combine pork mixture, noodles, soups, corn, milk, salt and pepper; mix well. Turn into an ungreased 13x9x2-inch baking dish.
Combine crumbs and butter and sprinkle on top.
Bake, uncovered, at 350 degrees F for 45 minutes, or until heated through.
Makes 8-10 servings
Source: Lorrie Dean in the Charleston Post and Courier, October 24, 1999
1 (10 ounce) package medium egg noodles
1 tablespoon cooking oil
1 pound boneless pork, cut into bite-size pieces
1/2 cup chopped celery
1/4 cup chopped bell pepper (red or green)
1/4 cup chopped onion
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (16 ounce) can cream-style corn
1/2 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Saltine cracker crumbs
3 tablespoons butter, softened
Cook noodles according to package directions; drain.
In a skillet, heat oil. Cook pork, celery, red or green pepper and onion until the meat is browned and vegetables are tender.
In a large bowl, combine pork mixture, noodles, soups, corn, milk, salt and pepper; mix well. Turn into an ungreased 13x9x2-inch baking dish.
Combine crumbs and butter and sprinkle on top.
Bake, uncovered, at 350 degrees F for 45 minutes, or until heated through.
Makes 8-10 servings
Source: Lorrie Dean in the Charleston Post and Courier, October 24, 1999
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