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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Barbara Beyer of Two Rivers, Wisconsin shares this hearty pork, corn and noodle dish she learned to make from her grandmother. We never have a family get-together without it, she notes. It's a great addition to a buffet and makes a filling meal with the addition of warm rolls. Ingredients:
3 cups cubed cooked pork |
1 can (14-3/4 ounces) cream-style corn |
1 cup chicken broth |
4 ounces process cheese (velveeta), diced |
2/3 cup chopped green pepper |
2/3 cup chopped onion |
1 jar (4-1/2 ounces) whole mushrooms, drained |
2 tablespoons diced pimientos |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces uncooked egg noodles |
Directions:
1. In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish.
2. Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes. Yield: 6 servings.
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