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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Whenever I take this dish to picnics and potluckswhich is quite ofteneveryone compares it to tuna noodle casserole. It reminds folks of Mom. Ingredients:
1/2 pound boneless pork, cut into 3/4-inch cubes |
1 cup sliced celery |
1/4 cup chopped onion |
2 tablespoons water |
2 cups cooked noodles |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup frozen peas |
1/4 teaspoon salt, optional |
1/8 teaspoon pepper |
3 tablespoons seasoned or plain dry bread crumbs |
Directions:
1. In a large skillet coated with cooking spray, brown pork over medium-high heat on all sides for 2-3 minutes or until lightly browned. Add the celery, onion and water; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Remove from the heat; add the noodles, soup, peas, salt if desired and pepper.
3. Transfer to an ungreased 11-in. x 7-in. baking dish; sprinkle with bread crumbs. Bake, uncovered, at 350° for 20-25 minutes or until meat is tender. Yield: 4 servings.
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