FBD

Stroganoff Casserole

Pork loin cubes and egg noodles in a creamy mushroom stroganoff sauce with corn.

AmericanPorkEasy40 minBy Northstar

Ingredients

Servings
7
  • 2 cup uncooked egg noodles
  • 2 lb boneless pork loin, cut into 3/4-inch cubes
  • 1 tbsp vegetable oil
  • 2 cans (15 oz each) corn, with liquid
  • 2 cans (4 oz each) mushrooms, optional
  • 1 can (10.75 oz) 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, to garnish

Instructions

  1. 1

    Cook noodles according to package directions. Drain.

  2. 2

    Heat oil in a large skillet; add pork and stir-fry until browned and cooked through.

  3. 3

    Stir in condensed soup, soup mix, corn with liquid, and mushrooms if using. Cover and simmer on low until pork is tender and juice partially evaporates.

  4. 4

    Stir in drained noodles and sour cream. Heat through. Garnish with snipped parsley. Serves 6 to 8.

Tags

porkcasserolenoodlessour creamstroganoffmushroom