FBD

Pork Stroganoff Casserole

AmericanPorkEasy40 minBy Northstar

Ingredients

Servings
4
  • 2 cup uncooked egg noodles
  • 2 lb boneless pork loin, trimmed and cut into ¾-inch cubes
  • 1 tbsp vegetable oil
  • 30 oz canned whole kernel corn, with liquid (2 cans)
  • 8 oz canned sliced mushrooms, drained (optional)
  • 10 0.8 oz can condensed cream of mushroom soup
  • 1 envelope beefy onion or mushroom soup mix
  • 1 cup sour cream (regular or reduced-fat)
  • 2 tbsp fresh parsley, snipped (for garnish)

Instructions

  1. 1

    Cook egg noodles according to package directions. Drain and set aside.

  2. 2

    Trim the pork of excess fat and cut into ¾-inch cubes. Heat the oil in a large skillet or Dutch oven, add pork and stir-fry until browned and cooked through.

  3. 3

    Stir in the condensed cream of mushroom soup, dry soup mix, corn (including liquid), and mushrooms if using.

  4. 4

    Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated, about 15–20 minutes. Do not burn dry.

  5. 5

    Stir in the drained noodles and sour cream. Heat through gently, about 5 minutes.

  6. 6

    Garnish with snipped parsley and serve hot.

Tags

american