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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is truly a winner...I know, because I once entered it in a contest and it took first prize! For our family of 10, this hot dish always worked well as a meal in itself , and it's a perennial favorite at get-togethers with our relatives. Also, I often use it to give a warm welcome to new neighbors. Ingredients:
1 pound boneless pork, cut into bite-size pieces |
1/2 cup chopped celery |
1/4 cup chopped sweet red or green pepper |
1/4 cup chopped onion |
1 tablespoon canola oil |
1 package (10 ounces) medium egg noodles, cooked and drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (16-1/2 ounces) cream-style corn |
1/2 cup milk |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup crushed saltines |
3 tablespoons butter, melted |
Directions:
1. In a large skillet, over medium heat, cook the pork, celery, red pepper and onion in oil until the meat is browned and vegetables are tender. In a large bowl, combine the pork mixture, noodles, soups, corn, milk, salt and pepper.
2. Transfer to an ungreased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 45-50 minutes or until meat is tender. Yield: 8-10 servings.
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