Stroganoff Casserole

Name: Stroganoff Casserole
Ingredients: 3 -4 cups uncooked egg noodles (, Use 3 cups for regular egg noodles and 4 cups for large or wide egg noodles. They take more space); 2 lbs boneless pork loin or 2 lbs pork chops; 1 teaspoon vegetable oil; 2 (15 ounce) cans corn, including liquid; 2 (4 ounce) cans mushrooms, optional; 1 (10 3/4 ounce) can condensed cream of mushroom soup; 1 envelope onion soup mix or 1 envelope mushroom soup mix; 1 cup sour cream or 1 cup low-fat sour cream; fresh parsley, to garnish

9 ingredients

9 steps

Ingredients

3 -4 cups uncooked egg noodles (, Use 3 cups for regular egg noodles and 4 cups for large or wide egg noodles. They take more space)
2 lbs boneless pork loin or 2 lbs pork chops
1 teaspoon vegetable oil
2 (15 ounce) cans corn, including liquid
2 (4 ounce) cans mushrooms, optional
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 envelope onion soup mix or 1 envelope mushroom soup mix
1 cup sour cream or 1 cup low-fat sour cream
fresh parsley, to garnish

Directions

1

Cook noodles according to package directions.
2

Drain.
3

Trim pork of excess fat, cut into 3/4 inch cubes.
4

Heat oil in a large skillet or Dutch oven, add pork and stir-fry until browned and cooked through.
5

Stir in condensed soup, soup mix, corn (including liquid) and mushrooms (if used).
6

Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated- do not burn dry.
7

Stir in drained noodles and the sour cream.
8

Heat through.
9

Garnish with snipped parsley.