Hearty Stroganoff Casserole
Source of Recipe
beyond biscuits
List of Ingredients
2 c. egg noodles, cooked al dente, drained
(if using large noodles, they take up more space in the cup
when measured, so use 3 c.)
2 lbs. boneless pork loin, trimmed of fat, cut into 3/4" cubes
1 tbsp. vegetable oil
1 10 3/4oz. can cream mushroom soup, condensed
1 packet dry beefy onion or mushroom soup mix
2 15oz. cans corn, including liquid
2 4oz. cans sliced mushrooms,optional
1 c. regular or reduced fat sour cream, (8oz.)
fresh parsley, for garnish
Recipe
Heat oil in a Dutch oven size pan.
Add pork and saute until browned and cooked through.
Stir in soup, dry soup mix, corn and its liquid, and mushrooms if used.
Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated. Do not let burn dry.
Stir in noodles and sour cream and heat through.
Garnish with snipped parsley if desired.
Makes 6 - 8 servings.
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