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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A satisfying supper includes this casserole fresh from the oven, a garden salad and buttermilk biscuits. It's a winner every time!Karen Sesto, South Portland, Maine Ingredients:
7 cups uncooked egg noodles |
1 pound ground pork |
1 small green pepper, chopped |
1 can (14-3/4 ounces) cream-style corn |
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted |
1 jar (2 ounces) diced pimientos, drained |
8 ounces process cheese (velveeta), cubed |
1/2 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Cook noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain.
2. In a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture.
3. Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown. Yield: 6-8 servings.
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