Monday, July 15, 2013

Creamy Lemon Pork and Noodle Casserole

My camera died as I was starting so not many pictures, but it turned out really yummy!!

1lb noodles of your choice (egg noodles would be great! I used Gluten Free Macaroni)

approx 1/2 lb pork chops(I used 2 boneless thick cut chops), cut into small cubes
1 TB olive oil
zest and juice from 1 large lemon
salt, pepper and garlic powder to taste

1 can condensed cream of onion soup
1 can condensed cream of celery soup
(homemade versions HERE, you can do them all in the same pot!)
1 cup sour cream
1 TB lemon juice

1/2 cup peas
1/2 cup red bell pepper, chopped
1/2 cup carrots, chopped

Shredded asiago cheese( you can use parmesan or really any cheese you like) to taste
Crushed potato chips to taste ( I used Kettle cooked Salt and Pepper)

Cook noodles according to package directions, drain well

Preheat oven to 350
In a large pan heat olive oil over medium heat, add pork chops and lemon zest and juice (reserve 1 TB juice for later!) and seasonings. Cook until the meat is cooked through(about 10-12 minutes) stirring often.

In another pan heat 1 tsp olive oil over medium heat. Add veggies and cook until gently softened. Add in the cream soups with the sour cream and the lemon juice. Stir well. Add in cooked pork.

Pour the cooked noodles into a  greased baking dish, add the pork sauce and gently toss together.

Sprinkle with cheese and chips

Cover with foil, bake 30 minutes, uncover and cook 10-15 more until bubbly.

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