Yummy Pork Noodle Casserole
Description
This pork casserole with noodles and mixed vegetables is creamy, cheesy, easy to make, and a great way to use up leftover roast pork or pork chops.
Ingredients
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2 cups egg noodles
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cooking spray
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3 tablespoons butter
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1/4 cup chopped onion
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1/4 cup chopped celery
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1/4 cup chopped carrots
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1/4 cup chopped red bell pepper
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3 cups cubed cooked pork
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2 (10 1/2 ounce) cans condensed cream of chicken soup
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2 cups shredded Cheddar cheese
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1 (8 ounce) can whole kernel corn, drained
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1/2 cup sour cream, or more to taste
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup dry bread crumbs
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
3
Melt butter in a skillet over medium heat. Stir in onion, celery, carrots, and red bell pepper; cook and stir until onion has softened and turned translucent, about 5 minutes.
4
Stir in egg noodles, cooked pork, condensed soup, cheese, corn, sour cream, salt, and pepper. Transfer mixture to the prepared baking dish. Sprinkle bread crumbs on top.
5
Bake in the preheated oven until bubbly, 30 to 35 minutes.