PORK AND CORN CASSEROLE

Pork and Corn Casserole image

A satisfying supper includes this casserole fresh from the oven, a garden salad and buttermilk biscuits. It's a winner every time!-Karen Sesto, South Portland, Maine

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

7 cups uncooked egg noodles
1 pound ground pork
1 small green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 jar (2 ounces) diced pimientos, drained
8 ounces process cheese (Velveeta), cubed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

Cook noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 455 calories, Fat 21g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 915mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.