Piggybank Pork Bake
4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (8 ounces) whole kernel corn
1 can (2 ounces) sliced pimiento
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1 medium green pepper, finely chopped
Heat oven to 375°. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper.
Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. 6 servings.
To make saucy pimiento garnish (pictured), cut a canned whole pimiento into a piggybank shape and use a clove for an eye.
© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.