Ingredients
2 cups uncooked egg noodles2 pounds boneless pork, cut into 3/4-inch cubes2 medium onions, chopped2 cans (15-1/4 ounces each) whole kernel corn, drained2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 350°. Cook noodles according to package directions.
Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture.
Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer.
