Description
This is my Mom’s pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.
Ingredients
- 2 cups egg noodles
- cooking spray
- 3 tablespoons butter
- ¼ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped carrots
- ¼ cup chopped red bell pepper
- 2 (10.75 ounce) cans condensed cream of chicken soup
- ½ 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
- ¼ teaspoon ground black pepper
- ½ cup dry bread crumbs (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite
- 7 to 9 minutes. Drain and set aside.
- Melt butter in a skillet over medium heat. Stir in onion
- celery
- carrots
- and red bell pepper; cook and stir until onion has softened and turned translucent
- about 5 minutes.
- Stir in egg noodles
- cooked pork
- condensed soup
- cheese
- corn
- sour cream
- salt
- and pepper. Transfer mixture to the prepared baking dish. Sprinkle bread crumbs on top.
- Bake in the preheated oven until bubbly
- 30 to 35 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6