2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs (optional)
Instructions
Fill a large pot with lightly salted water and
bring to a rolling boil over high heat. Once the
water is boiling, stir in the egg noodles, and
return to a boil. Cook the pasta uncovered,
stirring occasionally, until the noodles have
cooked through, but are still firm to the bite,
about 5 minutes. Drain well in a colander set in
the sink.
Preheat an oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking pan with cooking spray.
Melt the butter in a skillet over medium heat.
Stir in the onion, celery, carrots, and red bell
pepper; cook and stir until the onion has
softened and turned translucent, about 5
minutes. Stir in the noodles, cream of chicken
soup, sour cream, Cheddar cheese, corn, and
cooked pork, then season with salt and black
pepper. Transfer mixture into the prepared
baking dish. Sprinkle bread crumbs on top.
Bake in the preheated oven until bubbly, 30 to 35
minutes.
Originally Submitted
12/21/2019
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