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Pork Hot Dish

This recipe is truly a winner...I know, because I once entered it in a contest and it took first prize! For our family of 10, this hot dish always worked well as a "meal in itself", and it's a perennial favorite at get-togethers with our relatives. Also, I often use it to give a warm welcome to new neighbors.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    8-10 servings

Ingredients

  • 1 pound boneless pork, cut into bite-size pieces
  • 1/2 cup chopped celery
  • 1/4 cup chopped sweet red or green pepper
  • 1/4 cup chopped onion
  • 1 tablespoon canola oil
  • 1 package (10 ounces) medium egg noodles, cooked and drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (16-1/2 ounces) cream-style corn
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup crushed saltines
  • 3 tablespoons butter, melted

Directions

  • In a large skillet, over medium heat, cook the pork, celery, red pepper and onion in oil until the meat is browned and vegetables are tender. In a large bowl, combine the pork mixture, noodles, soups, corn, milk, salt and pepper.
  • Transfer to an ungreased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 45-50 minutes or until meat is tender.
    Freeze option: Cool unbaked casserole. Sprinkle with crumb topping; cover and freeze. To use, partially thaw in 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 in center to read 165°.
Nutrition Facts
1 cup: 335 calories, 13g fat (5g saturated fat), 68mg cholesterol, 963mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 17g protein.

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