Pork Noodle Casserole

By Addie

Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one Pork Noodle Casserole. —Bernice Morris, Marshfield, Missouri

Ingredients

• 2 cups uncooked egg noodles
• 2 pounds boneless pork, cut into 3/4-inch cubes
• 2 medium onions, chopped
• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Cook noodles according to package directions. In a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir the noodles, corn, soup, salt and pepper into the pork mixture.


Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer. Yield: 8 servings.
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REVIEWS:

My family enjoyed this recipe. It was simple, yet very good and very filling!

It was a hit with my company!!

My husband and I like this alternative to putting pork chops on the stove. Very filling. I was worried that there weren't enough noodles, but it was a perfect amount.

I have made this several times and my family loves it. I do add a couple cloves of garlic.

I definitely agree with the 'less salt' comment. I used just a dash and it still seemed a little salty. This is a good recipe for busy nights, but not really a meal to look forward to.

It is a favorite with us and easy to make. I love it !

I did not make it yet, but it is an inspiration as I have pork in the freezer and company coming tomorrow. If using creamed soup I'd advise to leave out the salt. Condensed soup will flavor it. I am allergic to wheat so need to make an alternative to the cream soup. I will use rice noodles and flavor some cottage cheese that I can cream in the blender. . The cottage cheese also has a lot of salt. Since taste buds respond to oil. I would put a little olive oil or butter with the cottage cheese to make it creamy.