Monday, May 5, 2014

New Recipe

      I tried a new recipe yesterday.  I got the idea from but I changed it so much I am posting it the way I made the recipe.  We liked it very much so I thought I would post it here for you to try if you're interested and on the Recipes #1 page (under 3 Main Dishes & Casseroles) so I can easily access it to make again.

     I was looking for someway to use leftover pork roast besides barbecue sandwiches, which is my usual go-to recipe.  The recipe I found was given a 4 1/2 star review so I decided to try it.   I'm sure the casserole would be good if the recipe was followed just as written, but I didn't have several of the ingredients so I changed much.  Since I didn't have noodles (and was feeling too lazy to make them), I decided to try it with elbow macaroni. I believe it would be good with any pasta.  Then I discovered I didn't have carrots or red pepper so I left them out.  A reviewer suggested using only 1 can of chicken soup because they thought it was too soupy so I added only one, but thought it seemed rather dry so I added 1/2 c. (or more) of milk. I also think I might leave the corn out next time and/or possibly try peas.  I did use pork since that's why I was looking for the recipe, but I believe it would be as good with other meats, particularly chicken or turkey.

On Allrecipes it was called Yummy Pork Noodle Casserole   (click the name to see the original).  Below is my version.

2 cups  elbow macaroni
cooking spray
3 tablespoons butter
1/4-1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots  (I omitted these since I didn't have any but plan to use them next time)
1 (10.75 ounce) cans condensed cream
of chicken soup  
 1/2 + cup milk  

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until it is cooked through, but still firm to the bite. Drain well in a colander set in the sink.
2.Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
3.Melt the butter in a skillet over medium heat. Stir in the onion, celery, and carrots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the pasta, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
4.Bake in the preheated oven until bubbly, 30 to 35 minutes.
1/2 cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn,
drained   (might substiitute peas or omit totally)
3 cups cubed cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs (optional)  (I used  
        1 large dinner roll cut in tiny pieces)

No comments: