1 package of wavy egg noodles
2 cans of cream of chicken soup
2 cans of Mexicorn (the kind mixed with chopped red and green peppers)
1 cup of shredded cheddar cheese
2 cups of bite-sized leftover pork
fresh cracked pepper to taste
Boil the noodles for half of the time recommended on the package, drain and rinse them to stop them from overcooking.
Add the cans of soup, corn, and cheese to a large bowl and stir to combine. Don't drain the corn, you want that extra liquid for cooking. Gently fold in the noodles.
Pour the noodle mixture into a casserole dish that has been prepared with cooking spray.
Preheat oven to 375 degrees. Bake covered for 20 minutes. Remove the cover and carefully stir the dish up a little to make sure the center gets piping hot. Continue to bake for another 20-25 minutes uncovered. The top should crisp up just a bit and the whole thing should be bubbling and warm.
THIS IS ANOTHER ONE THAT GABE LIKED A LOT 😀