Kid-friendly comfort food at it’s best! Cheesy noodles mixed with corn and leftover pork, it’s the perfect casserole to make ahead and keep prepped in your freezer. This recipe is older than dirt, provided by my mom!
- 1 package of wavy egg noodles (try to find the slightly thinner ones vs. the big fat wide ones.)
- 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
1. Boil the noodles for half of the time recommended on the package, drain and rinse them to stop them from over cooking.
2. Add the cans of soup, corn, and cheese to a large bowl and stir to combine. NOTE: Don’t drain the corn, you want that extra liquid for cooking. Gently fold in the noodles and pork so you don’t crush the noodles.
3. Pour the noodle mix into a casserole dish that has been prepared with cooking spray. At this stage you can either freeze the casserole or proceed to cooking.
4. 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.
If you’re feeling fancy, you can also add slightly sautéed onions to the mix before baking. For Handyman Tim’s sake, I generally leave them out. My mom adds them and they are delicious.
- Category: Casserole
- Cuisine: American