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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A one-dish, quick meal from Quick Cooking magazine last year. Even my daughter who doesn't like dairy products will eat it. It's a good way to get some calcium in her. Ingredients:
3 -4 cups uncooked egg noodles (, use 3 cups for regular egg noodles and 4 cups for large or wide egg noodles. they take more space) |
2 lbs boneless pork loin or 2 lbs pork chops |
1 teaspoon vegetable oil |
2 (15 ounce) cans corn, including liquid |
2 (4 ounce) cans mushrooms, optional |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 envelope onion soup mix or 1 envelope mushroom soup mix |
1 cup sour cream or 1 cup low-fat sour cream |
fresh parsley, to garnish |
Directions:
1. Cook noodles according to package directions.
2. Drain.
3. Trim pork of excess fat, cut into 3/4 inch cubes.
4. Heat oil in a large skillet or Dutch oven, add pork and stir-fry until browned and cooked through.
5. Stir in condensed soup, soup mix, corn (including liquid) and mushrooms (if used).
6. Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated- do not burn dry.
7. Stir in drained noodles and the sour cream.
8. Heat through.
9. Garnish with snipped parsley.
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