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Ingredients
- 2 cups (500 mL)
- uncooked broad egg noodles
- 1 cup (250 mL)
- baby carrots, quartered lengthwise
- 2 tbsp (30 mL)
- canola oil
- 1 lb (500 g)
- pork tenderloin, cut into 3/4” (2 cm) medallions
- 2 cups (500 mL)
- sliced mushrooms
- 1/2 cup (125 mL)
- chopped onion
- 1 can (284 mL)
- CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
- 1/2 cup (125 mL)
- apple juice
- 1 tbsp (15 mL)
- chopped fresh thyme
- 1/4 tsp (1 mL)
- ground cinnamon
- 1/8 tsp (0.5 mL)
- ground black pepper
- 1 1
- red apple, unpeeled, cut into wedges
Details
Servings 4
Adapted from cookwithcampbells.ca
Preparation
Step 1
1. Cook noodles by package directions, omitting salt and oil and adding carrots for last 2 minutes of cook time. Drain.
2. Heat 1 tbsp (15 mL) oil at medium-high in skillet. Cook pork until browned and cooked through – about 4 minutes per side; remove pork. Reduce heat to medium. Add mushrooms and onion and cook about 5 minutes in remaining oil.
3. Mix soup, juice, thyme, cinnamon and pepper in shallow 2 qt (2L) baking dish. Stir in noodle and mushroom mixtures. Layer in pork and apples.
4. Bake at 350°F (180°C) for 30 minutes.
Tips: For extra flavour, add 1/4cup (60 mL) raisins along with the cinnamon.
Nutritional information per serving: 350 Calories, 11g Fat, 2g Saturated Fat, 0.2g Trans Fat, 80mg Cholesterol, 450mg Sodium, 630mg Potassium, 33g Carbohydrate, 4g Dietary Fibre, 30g Protein, 4% DV Calcium
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