Prep Time: 10 minutes | Cook Time: 1 hour
- 1 Tbsp butter
- 1 lb boneless pork, cut into bite-sized pieces
- 1 celery stalk, chopped
- 1/2 red pepper, diced
- 1 onion, chopped
- 1 10-oz pkg egg noodles, cooked and drained
- 1 can condensed cream of chicken soup
- 1 can creamed corn
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cup shredded cheddar
Preheat your oven to 350ºF.
In a large skillet over medium heat, add the butter and cook the pork, celery, red pepper, and onion until the meat is browned and the vegetables are tender, about 5-6 minutes. Pour the mixture into a large bowl and add the noodles, condensed soup, creamed corn, milk, salt, and pepper.
Pour the mixture into a 13x9-inch pan and top with the shredded cheese. Bake until meat is tender and cheese is melted and bubbly, about 45-50 minutes. Serve.
You can make this ahead by preparing the casserole without the cheese. Freeze for up to a month. Thaw in the fridge the night before baking and add 20 minutes to the cooking time if necessary.
Make sure to use condensed cream of chicken soup for this recipe.
Love a good hot dish? Try out our Venison version.