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!
PREP TIME 5 minutesminutes
COOK TIME 45 minutesminutes
TOTAL TIME 50 minutesminutes
YIELD 6servings
Ingredients
1(12 oz) bag of wavy egg noodlestry to find the slightly thinner ones vs. the big fat wide ones.
2(10.75 oz) cans of cream of chicken soup
2(15 oz) cans of Mexicornthe kind mixed with chopped red and green peppers
1cupshredded cheddar cheese
2cupsleftover porkcut into bite-sized pieces (from pork chops, pork tenderloin, or pork roast)
Bring a large pot of water to a boil with a pinch of salt. Cook the noodles for half of the time recommended on the package. Drain and rinse them to stop them from overcooking. This helps keep the pasta firm in the baked casserole.
In a large mixing bowl, add both cans of soup, the cans of corn with their juices, the shredded cheese, and the diced pork and stir to combine.
OPTIONAL: If you want to add onions to the casserole, heat the olive oil in a small saute pan for a minute and cook the diced onions until softened and translucent, about 3 - 4 minutes. Stir them into the soup mixture.
Gently fold in the cooked noodles to the sauce mixture so you don't crush them.
Pour the noodle mixture into a casserole dish that has been prepared with cooking spray.
Preheat the oven to 375°F.
Bake the covered casserole for 20 minutes.
Remove the cover and carefully stir the dish 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.
Recipe Notes
Make-Ahead Tips
If you would like to prepare this dish ahead of time, it freezes perfectly. Assemble the dish as instructed, pour the casserole into a freezer-friendly storage container or casserole dish and wrap with aluminum foil.To bake the frozen casserole, you can:1. Thaw in the fridge overnight, transfer to a casserole dish for baking, and bake as directed. Great choice if you prefer to use a plastic storage container.2. Bake directly from frozen but add additional time while it is covered. Time will vary depending on how deep your baking dish is. Don't uncover the casserole until you can easily stir it from the middle. This option is a great choice if you freeze it in an aluminum baking pan.