Pork Chops With Noodles Casserole Food

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PORK CHOPS WITH CREAMY MUSTARD NOODLES



Pork Chops with Creamy Mustard Noodles image

A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.-Margaret Bracher, Robertsdale, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 cups uncooked egg noodles
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 cup water
2/3 cup whipped cream cheese
2 tablespoons butter
1 tablespoon spicy brown mustard
1 tablespoon yellow mustard
Minced fresh parsley

Steps:

  • Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

Nutrition Facts : Calories 642 calories, Fat 32g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

EASY PORK AND NOODLE BAKE



Easy Pork and Noodle Bake image

Our pork and noodle casserole is made with pork loin, noodles, peas, mushrooms, celery, onion, cream of mushroom soup, pimiento, and cheddar cheese.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 1h55m

Yield 6

Number Of Ingredients 16

4 to 5 cups diced pork loin (or other lean pork)
2 tablespoons extra-virgin olive oil
1/2 cup onion (chopped)
1 cup celery (thinly sliced)
1 teaspoon salt
1/2 teaspoon dried leaf thyme (crumbled)
1/4 teaspoon ground black pepper
1 (10 3/4 ounces) can condensed cream of mushroom soup
1 cup water
6 ounces (about 3 cups) uncooked wide noodles
1 cup frozen peas (thawed)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) jar chopped pimientos (drained)
1/2 cup grated cheddar cheese
1 cup soft fresh breadcrumbs
2 tablespoons butter (melted)

Steps:

  • Gather the ingredients.
  • 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 breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
  • Put the casserole in the preheated oven and bake for 30 minutes.

Nutrition Facts : Calories 727 kcal, Carbohydrate 46 g, Cholesterol 173 mg, Fiber 4 g, Protein 62 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 7 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

PORK NOODLE CASSEROLE WITH CORN



Pork Noodle Casserole with Corn image

Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one Pork Noodle Casserole. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

2 cups uncooked egg noodles
2 pounds boneless pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture., Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 355 calories, Fat 12g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1078mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

PORK NOODLE CASSEROLE



Pork Noodle Casserole image

Make and share this Pork Noodle Casserole recipe from Food.com.

Provided by flowergirl

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups dry noodles
1 1/2 lbs pork, cut in 3/4 inch cubes
2 onions, chopped
2 cans whole kernel corn
2 cans cream of mushroom soup
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles.
  • In large skillet, cook pork and onions until pork is done.
  • Drain noodles, add to skillet.
  • Add corn, soup, salt and pepper.
  • Put in a greased casserole dish.
  • Cover and bake for 30 minutes at 350 degrees.
  • Uncover and bake an additional 15 minutes.

Nutrition Facts : Calories 707.4, Fat 27.8, SaturatedFat 8.4, Cholesterol 162.2, Sodium 2152.3, Carbohydrate 57.2, Fiber 4.5, Sugar 8.5, Protein 59.3

PORK CHOPS AND NOODLES



Pork Chops and Noodles image

I got this off the internet some time ago, I can't quite remember where...I know the combination sounds strange...but the pork chops fall apart and EVERYONE that tries it, LOVES it!!!

Provided by Amy V

Categories     Pork

Time 10h10m

Yield 4-8 serving(s)

Number Of Ingredients 8

4 -8 pork chops
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (15 ounce) can tomato sauce
1/2 cup water
2 tablespoons soy sauce
3 tablespoons dry onion soup mix
1 (16 ounce) bag wide egg noodles

Steps:

  • Season chops as you would normally season your meat.
  • Brown chops under broiler 20 minutes or in non-stick skillet, just until brown.
  • Place in Crockpot.
  • In large bowl, combine all other ingredients except egg noodles.
  • The sauce should resemble the thickness of gravy to adhere to the noodles.
  • Pour sauce over pork chops in the Crockpot.
  • Be sure chops are covered by the sauce.
  • Cook on low 8-10 hours.
  • Serve over bed of egg noodles.
  • *Originalcooks notes: I used 8 chops to ensure leftovers.
  • You can use 4, but you will be left with a lot of sauce.

Nutrition Facts : Calories 943.2, Fat 31.1, SaturatedFat 9.2, Cholesterol 241.5, Sodium 2577.8, Carbohydrate 101.7, Fiber 6.3, Sugar 9.2, Protein 62.4

PORK NOODLE CASSEROLE



Pork Noodle Casserole image

Barbara Beyer of Two Rivers, Wisconsin shares this hearty pork, corn and noodle dish she learned to make from her grandmother. "We never have a family get-together without it," she notes. "It's a great addition to a buffet and makes a filling meal with the addition of warm rolls."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

3 cups cubed cooked pork
1 can (14-3/4 ounces) cream-style corn
1 cup chicken broth
4 ounces process cheese (Velveeta), diced
2/3 cup chopped green pepper
2/3 cup chopped onion
1 jar (4-1/2 ounces) whole mushrooms, drained
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked egg noodles

Steps:

  • In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish., Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes.

Nutrition Facts : Calories 418 calories, Fat 13g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 897mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

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