Best Tenderloin Noodle Casserole Recipes

YUMMY PORK NOODLE CASSEROLE

Yummy Pork Noodle Casserole image

This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.

Provided by cjscott

Categories Meat and Poultry Recipes Pork

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
Bake in the preheated oven until bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g

PORK NOODLE CASSEROLE WITH CORN

Pork Noodle Casserole with Corn image

Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one Pork Noodle Casserole. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups uncooked egg noodles
2 pounds boneless pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture., Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer. Freeze option: Cool unbaked casserole; 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 355 calories, Fat 12g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1078mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

TENDERLOIN NOODLE CASSEROLE

Tenderloin Noodle Casserole image

Make and share this Tenderloin Noodle Casserole recipe from Food.com.

Provided by duckit

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces dry noodles
6 slices thick pork tenderloin, 1/2 inch thick
1/2 teaspoon salt
pepper
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1 dash pepper
1 cup milk
3/4 cup crumbled blue cheese (3 ounces)
3 tablespoons green peppers, chopped
3 tablespoons pimiento, chopped

Steps:

Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain.
slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat.
Season with salt and pepper.
Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper.
Stir in 1 cup of Milk.
Cook and stir till thick.
Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts.
Combine noodles, sauce and 3 tbs.
each chopped green pepper and chopped pimiento.
Place in 10X6X1-1/2 baking dish.
Arrange meat on top.
Bake at 350 about 30 minutes or till done.