PORK AND CHICKEN CASSEROLE RECIPES

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YUMMY PORK NOODLE CASSEROLE RECIPE | ALLRECIPES



Yummy Pork Noodle Casserole Recipe | Allrecipes 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    Pork

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 15

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, CarbohydrateContent 32.9 g, CholesterolContent 142.2 mg, FatContent 32.9 g, FiberContent 2 g, ProteinContent 38.2 g, SaturatedFatContent 17.2 g, SodiumContent 1575.1 mg, SugarContent 3.6 g

CHICKEN CASSEROLE W/ PORK SAUSAGE & BROWN & WILD RICE ...



Chicken Casserole W/ Pork Sausage & Brown & Wild Rice ... image

Entered for safe-keeping, this was one of MDM's favorite casseroles to serve at bridge parties, from "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond".

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 10

6 large chicken breasts, cooked (bone in)
13 ounces uncle ben's long grain brown and wild rice mix
1 lb hot pork sausage
21 1/2 ounces canned cream of mushroom soup
1/2 lb mushroom, sauteed in
2 teaspoons butter, for 5 minutes at medium heat
2 teaspoons Worcestershire sauce
1/2 cup chicken stock
1 1/2 cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup Pepperidge Farm stuffing mix)
1/4 cup butter

Steps:

  • Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
  • Cook rice according to package (Ready rice takes 90 seconds in the microwave).
  • Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
  • Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
  • Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
  • Can be made a day ahead or frozen.

Nutrition Facts : Calories 480.1, FatContent 32.3, SaturatedFatContent 11.9, CholesterolContent 104.8, SodiumContent 966.2, CarbohydrateContent 17.4, FiberContent 1, SugarContent 2.6, ProteinContent 28.8

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