Saucy Pork N' Noodle Bake

A microwave casserole that actually delivers. Cubed cooked pork gets mixed with egg noodles, cream of chicken soup, corn, sharp cheddar, and green bell pepper, then cooked covered until the noodles turn tender and the whole thing goes creamy and thick.

This is a great way to use leftover pork roast or chops. The noodles cook right in the casserole, absorbing the soup and corn liquid as they soften, so you don’t boil a separate pot of water.

Stir it a few times while it cooks. The edges heat faster than the center in a microwave, and stirring keeps the noodles from getting gummy on one side while staying raw on the other.

Pro Tips

• Use sharp or extra sharp cheddar. Mild cheddar melts into the background and you won’t taste it.
• Don’t drain the corn. That liquid is part of the cooking moisture the noodles need to soften properly.
• Let the casserole rest covered for 3 to 4 minutes after cooking. It’ll finish absorbing liquid and firm up enough to scoop cleanly.
• Pimentos add a sweet, mild pepper flavor and a pop of red color. Don’t skip them if you have a jar.

Variations

• Swap pork for leftover chicken or cubed ham.
• Use cream of mushroom soup instead of cream of chicken for a slightly earthier flavor.
• Stir in a handful of frozen peas during the last 3 minutes of cooking.