Piggybank Pork Bake
published by ceegirl on Mar 13, 2011
Cut a canned whole pimiento into a piggybank shape and use clove for an eye.
4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (8 ounces) whole kernel corn
1 can ( ounces) sliced pimiento
1 cup shredded sharp Cheddar Cheese (about 4 ounces) 1 medium green pepper, finely chopped
Method: Heat oven to 375 degrees. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain of fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper. Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. 6 servings.
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# 1 by Lerinti Sorin
March 13th, 2011 at 11:10 am #
Must be tasty
# 2 by MaxBuceo
March 13th, 2011 at 12:15 pm #
Interesting share. Great job. I like this post
# 3 by DR.VNS
March 13th, 2011 at 12:37 pm #
Very interesting recipe
# 4 by DAN MCHARDY
March 13th, 2011 at 12:50 pm #
Everything is good with a glass of wine!
# 5 by CA Johnson
March 13th, 2011 at 5:48 pm #
Thanks for sharing this recipe with us.
# 6 by Meg Smith
March 14th, 2011 at 12:22 am #
Interesting pork and noodle recipe.
# 7 by CHIPMUNK
March 14th, 2011 at 3:01 am #
good one
# 8 by wizgem8
March 14th, 2011 at 6:17 pm #
Thanks for sharing this recipe, I like it!