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Pork and Noodle Casserole

March 23, 2020

1 pound ground pork
1 small onion, chopped (1/4 cup)
1 16-ounce can stewed tomatoes
4 ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly ground pepper
1 cup shredded cheddar cheese (4 ounces)

In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, noodles, corn, tomato paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased 1 1/2-quart casserole. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes 6 servings.

CRANBERRY-PORK BAKE

Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; set aside. In mixing bowl beat together one 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, 1 tablespoon brown sugar; 1 teaspoon salt; and 1/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.

Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to 10 minutes or till heated through. Makes 4 servings.


©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

2 Comments leave one →
  1. March 23, 2020 6:12 am

    Aside from the corn, the first one doesn’t sound that bad, Porkburger Helper anyone?

  2. Cathy Smither permalink
    March 23, 2020 3:27 pm

    I don’t think that cranberry concoction is sweet enough. Better add some honey.

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