This pork and noodle casserole is my mom’s recipe. The added sour cream gives a little twist to the standard version. The added red pepper and corn give it color and flavor. You can add and remove any vegetables in this versatile recipe. This is one of my favorite recipes.
Provided by: cjscott
Categories: Pork Recipes
Total time: 1 hours 0 minutes
Prep time: 15 minutes
Cook time: 45 minutes
|2 cups egg noodles|
|3 tablespoons butter|
|¼ cup chopped onion|
|¼ cup chopped celery|
|¼ cup chopped carrots|
|¼ cup chopped red bell pepper|
|3 cups cubed cooked pork|
|2 (10.5 ounce) cans condensed cream of chicken soup|
|2 cups shredded Cheddar cheese|
|1 (8 ounce) can whole kernel corn, drained|
|½ cup sour cream, or more to taste|
|1 teaspoon salt|
|¼ teaspoon ground black pepper|
|½ cup dry bread crumbs|
- 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.
Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, Saturated Fat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g
I work at a local hospital and another job part time, so I’m always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. —Dianne Esposite, New Middletown, Ohio
Provided by: Taste of Home
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6 servings.
|1-1/2 pounds boneless pork, cut into 1/2-inch cubes|
|1 tablespoon canola oil|
|1 can (15 ounces) black beans, rinsed and drained|
|1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted|
|1 can (14-1/2 ounces) diced tomatoes, undrained|
|2 cans (4 ounces each) chopped green chiles|
|1 cup quick-cooking brown rice|
|1/4 cup water|
|2 to 3 tablespoons salsa|
|1 teaspoon ground cumin|
|1/2 cup shredded cheddar cheese|
|Sliced jalapeno pepper, optional|
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices.
Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition – add them in the final hour of cooking
Provided by: Cassie Best
Categories: Dinner, Main course, Supper
Total time: 8 hours 15 minutes
Prep time: 15 minutes
Cook time: 8 hours
|1 tbsp vegetable or rapeseed oil|
|4 pork shoulder steaks (about 750g), cut into large chunks|
|1 onion, chopped|
|1 leek, chopped|
|1 carrot, chopped|
|bundle of woody herbs (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve|
|1 chicken stock cube|
|2 tsp Dijon mustard|
|1 tbsp cider vinegar|
|2 tsp cornflour|
|1 tbsp honey|
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
- In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.
Calories 416 calories, Fat 21 grams fat, Saturated Fat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium