Casserole Recipes
Dutch Oven Stroganoff Casserole
Ingredients
- 2 cups uncooked egg noodles
- 2 pounds boneless pork loin
- 1 tablespoon vegetable oil
- 2 (15 ounce) cans corn, including liquid
- 2 (4 ounce) cans mushrooms, drained (optional)
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 envelope beefy onion or mushroom soup mix
- 1 cup sour cream, regular or reduced fat
- Fresh parsley, to garnish
Instructions
- Cook noodles according to package directions. Drain.
- Trim pork of excess fat, cut into 3/4 inch cubes.
- Heat oil in a Dutch oven. Add pork and stir-fry until browned and cooked through.
- Stir in condensed soup, soup mix, corn (including liquid) and mushrooms (if used).
- Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated - do not burn dry.
- Stir in drained noodles and the sour cream. Heat through.
- Garnish with snipped parsley.