Friday, September 18, 2020

Saucy Leftover Pork and Egg Noodle Bake

 




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 😀

2 comments:

  1. 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.

    ReplyDelete
    Replies
    1. LOL! You and Gabe would get along great :-) He loved this and told me to make sure to make it again.

      Delete