Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one casserole.
—BERNICE MORRIS MARSHFIELD, MO
PREP: 25 MIN. • BAKE: 45 MIN. • MAKES: 8 SERVINGS
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
1. Preheat oven to 350°. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture.
3. Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer.
FREEZE OPTION Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted into center to read 165°.