Ingredients
3 cups cubed cooked pork1 can (14-3/4 ounces) cream-style corn1 cup chicken broth4 ounces process cheese (Velveeta), diced2/3 cup chopped green pepper2/3 cup chopped onion1 jar (4-1/2 ounces) whole mushrooms, drained2 tablespoons diced pimientos1/2 teaspoon salt1/4 teaspoon pepper8 ounces uncooked egg noodles
Preparation
In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish.
Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes.
