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.
Vintage Recipe Cards 
All I can say about piggy bank pork bake is that is really good. It’s easy and different . I have made it many times and my family loves it. As a matter of fact it is in my oven as I speak.
This is a great recipe. My mom use to cook this for dinner often when we were growing up 70’s. It’s creamy, not too cheese and the pimentos give it that special unique flavor. It’s also Quick and easy to prepare and bake. You can’t go wrong with this recipe if you enjoy casseroles. Yum yum yum!