Ingredients:
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
Directions:
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 😀
This sounds like my kind of recipe. I would use chicken instead of pork, since I always have cooked chicken ready to use. Yep, this is on my to make list.
ReplyDeleteLOL! You and Gabe would get along great :-) He loved this and told me to make sure to make it again.
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