Recipe: Pork Chop Casserole (using noodles and condensed soup)

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