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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty pork-and-noodle mainstay has plenty of family-pleasing flavor. Just serve a simple vegetable side dish to round out the meal.Nicole Werner, Ann Arbor, Michigan Ingredients:
4 cups uncooked egg noodles |
1 pound ground pork |
1/2 pound sliced fresh mushrooms |
1 cup chopped green pepper |
1/2 cup chopped onion |
2 tablespoons canola oil |
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted |
1/2 cup milk |
1 package (3 ounces) cream cheese, cubed |
1 jar (4 ounces) sliced pimientos, drained |
1-1/2 teaspoons dried marjoram |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside.
2. In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted.
3. Drain noodles; stir into skillet. Add pork; heat through. Yield: 6 servings.
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