Leftover Noodles Casserole Food

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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

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

LEFTOVER MEAT CASSEROLE



Leftover Meat Casserole image

This is a great way to use up leftovers. A great Monday night casserole after the Sunday Roast dinner!

Provided by MarieRynr

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups cooked beef or 2 cups cooked chicken, cut into smallish pieces
1 cup diced celery
1 large onion, minced
1 cup leftover vegetables, diced
1 (10 ounce) can condensed tomato soup, undiluted
1 (10 ounce) can condensed mushroom soup, undiluted
3 cups cooked egg noodles
1 teaspoon salt
pepper
1 cup meat broth or 1 cup gravy
1 cup breadcrumbs
1/2 cup grated cheddar cheese

Steps:

  • Arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top.
  • Blend soups and gravy.
  • Pour over top.
  • Combine grated cheese with breadcrumbs and sprinkle on top.
  • Bake at 350*F for 45 minutes.

Nutrition Facts : Calories 395.1, Fat 12, SaturatedFat 4.8, Cholesterol 38.8, Sodium 1741.9, Carbohydrate 58.7, Fiber 3.9, Sugar 11.1, Protein 14

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