Tenderloin Noodle Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from a 1950's BHG cook book Ingredients:
6 ounces dry noodles |
6 slices thick pork tenderloin, 1/2 inch thick |
1/2 teaspoon salt |
pepper |
3 tablespoons butter |
3 tablespoons flour |
3/4 teaspoon salt |
1 dash pepper |
1 cup milk |
3/4 cup crumbled blue cheese (3 ounces) |
3 tablespoons green peppers, chopped |
3 tablespoons pimiento, chopped |
Directions:
1. Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain.
2. slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat.
3. Season with salt and pepper.
4. Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper.
5. Stir in 1 cup of Milk.
6. Cook and stir till thick.
7. Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts.
8. Combine noodles, sauce and 3 tbs.
9. each chopped green pepper and chopped pimiento.
10. Place in 10X6X1-1/2 baking dish.
11. Arrange meat on top.
12. Bake at 350 about 30 minutes or till done.
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