Easy Pork and Noodle Casserole

  • PrepTime: 20 Mins
  • CookTime: 1 Hrs 35 Mins
  • TotalTime: 1 Hrs 55 Mins

Ingredient

  1. 4 to 5 cups diced pork loin or other lean pork*
  2. 2 tablespoons extra virgin olive oil
  3. 1/2 cup chopped onion
  4. 1 cup thinly sliced celery
  5. 1 teaspoon salt
  6. 1/2 teaspoon dried leaf thyme (crumbled)
  7. 1/4 teaspoon ground black pepper
  8. 1 can (10 3/4 ounces) condensed cream of mushroom soup
  9. 1 cup water
  10. 6 ounces (about 3 cups) uncooked wide noodles**
  11. 1 cup frozen peas (thawed)
  12. 1 can (4 ounces) sliced mushrooms
  13. 1 jar (2 ounces) chopped pimiento (drained)
  14. 1/2 cup grated cheddar cheese
  15. 1 cup soft fresh breadcrumbs
  16. 2 tablespoons melted butter

Instruction

  1. Heat the oven to 375 F. Butter a 2 1/2 to 3-quart baking dish.
  2. 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.
  3. 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.
  4. Add the cooked noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture.
  5. Transfer the mixture to a lightly buttered large shallow baking dish.
  6. Combine the soft bread crumbs with the melted butter; sprinkle over the top of the noodle mixture.
  7. Put the casserole in the preheated oven and bake for 30 minutes.