PORK HOT DISH

Pork Hot Dish image

This recipe is truly a winner...I know, because I once entered it in a contest and it took first prize! For our family of 10, this hot dish always worked well as a "meal in itself", and it's a perennial favorite at get-togethers with our relatives. Also, I often use it to give a warm welcome to new neighbors.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless pork, cut into bite-size pieces
1/2 cup chopped celery
1/4 cup chopped sweet red or green pepper
1/4 cup chopped onion
1 tablespoon canola oil
1 package (10 ounces) medium egg noodles, cooked and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (16-1/2 ounces) cream-style corn
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines
3 tablespoons butter, melted

Steps:

In a large skillet, over medium heat, cook the pork, celery, red pepper and onion in oil until the meat is browned and vegetables are tender. In a large bowl, combine the pork mixture, noodles, soups, corn, milk, salt and pepper. , Transfer to an ungreased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 45-50 minutes or until meat is tender. Freeze option: Cool unbaked casserole. Sprinkle with crumb topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 335 calories, Fat 13g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 963mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.