Stroganoff Casserole Recipe

Stroganoff Casserole Recipe

Ingredients:

Parsley (fresh)
1 c of soured cream (regular or low fat)
1 packet of store bought soup (onion or mushroom)
1 can of mushroom soup (condensed, 10 3/4 ozs)
2 cans of mushrooms (4 ozs)
2 cans of corn (15 ozs); reserve liquid
1 Tbsp of vegetable oil
2 lbs of pork loin; de-boned
2 c of noodles (egg); un-cooked

Instructions:

Prepare noodles as per package instructions. Drain off water. Trim fat from pork then cut into three fourths of an inch thick cubes.

Fire up a skillet then pan fry pork cubes ’till browned on all sides. Mix in the condensed mushroom soup, store bought mix, whole corn kernels, the liquid, then the mushrooms.

Cook on high for a few minutes then simmer ’till pork has become soft and liquid has reduced.
Mix in the soured cream then cooked noodles. Remove from heat then garnish using parsley. Good for eight persons.

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