Easy Pork and Noodle Bake
AmericanNon-vegetarian6900 min
This pork and noodle casserole is an excellent alternative to roasting or baking pork loin, and it makes a delicious one-pot meal. The pork is cubed and briefly browned before baking it with the noodles and simple sauce mixture. Peas add color and flavor to this tasty dish. This casserole can be prepared a day ahead of time. See below for make-ahead tips.
Ingredients
- 4 to 5 cups diced pork loin or other lean pork
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion
- 1 cup thinly sliced celery
- 1 teaspoon salt
- 1/2 teaspoon dried leaf thyme (crumbled)
- 1/4 teaspoon ground black pepper
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 cup water
- 6 ounces (about 3 cups) uncooked wide noodles
- 1 cup frozen peas (thawed)
- 1 can (4 ounces) sliced mushrooms
- 1 jar (2 ounces) chopped pimiento (drained)
- 1/2 cup grated cheddar cheese
- 1 cup soft fresh breadcrumbs
- 2 tablespoons melted butter
Directions
- Heat the oven to 375 F. Butter a 2 1/2 to 3-quart baking dish.
- In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil. Add the chopped onion and sliced celery and sauté for about 3 minutes longer. Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low and simmer the mixture for 1 hour.
- Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions. Drain in a colander and rinse briefly with hot water.
- Add the cooked noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture.
- Transfer the mixture to a lightly buttered large shallow baking dish.
- Combine the soft bread crumbs with the melted butter; sprinkle over the top of the noodle mixture.
- Put the casserole in the preheated oven and bake for 30 minutes.
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