Hearty, homey, and bursting with flavor, this Pork Casserole is the ultimate comfort food that everyone will love.
If you had to define the term “comfort food,” what would you say? I know what I would say: a warm, cozy casserole with noodles, some kind of protein, and a bunch of veggies all mixed together in an ultra-creamy sauce. With melty cheese. And a crunchy topping. Okay, so I’m not known for my brevity, but that gives me the right to add one more thing: a comfort food is a dish so marvelously delicious that I have to go back for seconds, even when I am already so full that I’m bursting at the seams. This definition of the ultimate comfort food, in every detail, perfectly describes pork casserole.
Honestly, every time I make pork casserole, I have to force myself not to go back for thirds. There’s just something completely irresistible about the combination of ingredients—cubes of savory pork, so many vegetables (onions, garlic, carrots, celery, bell pepper, corn, and peas), rich cream of chicken soup, sharp cheddar cheese, and tangy sour cream—that coats the tender egg noodles and bakes up into a golden, bubbling, super flavorful feast. Oh, and I forgot about the breadcrumb topping—crispy, crunchy goodness.
There are a lot of ingredients in this dish, but the good news is that the instructions are very easy to follow, and it doesn’t take long at all to put everything together. One of the things that contributes to pork casserole’s richly delicious taste is that all of the vegetables are sautéed in butter. Once they’re done, all you have to do is mix them in a large bowl with the cooked and drained noodles, the pork, the condensed soup, the sour cream, and the cheese. Into the prepared baking dish this mixture goes; top with the breadcrumbs and bake.
Tips for perfect pork casserole
Because the egg noodles will continue to cook in the oven, cook them just to al dente; you can even undercook them a bit. Have all of your vegetables prepped before you begin, including thawing the corn and peas. This will save time. In dishes like this, we always recommend grating your own cheese, as it will deliver more flavor and melt more evenly. Be sure to combine all of the ingredients thoroughly and cover the entire surface with the breadcrumbs. Make sure to allow the baked pork casserole to rest for five to ten minutes before serving.
How do I store leftovers?
Cooled pork casserole can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
Pork casserole is so creamy and rich that it pairs beautifully with light, crunchy sides. I often serve it with Fried Green Tomatoes or Fried Eggplant and a big bowl of fresh shredded cabbage tossed in The Perfect Coleslaw Dressing. Pork casserole is also great with crisp salads, like Broccoli Salad or Cauliflower Salad. Or even a simple, green salad, such as this classic Caesar or a tasty House Salad. Whatever fresh sides you choose, always include some yummy bread. We recommend these Easy Buttermilk Biscuits.
If you prefer your pork casserole with some warm veggie sides, let us recommend these Roasted Cabbage Wedges (drizzled with some Honey-Mustard Dressing), or this duo of Roasted Carrots With Chardonnay and Mashed Cauliflower. And for the bread? Slices of soft Challah spread with this Sweet And Smoky Homemade Bacon Jam would be perfect.
Pork Casserole
Ingredients
- Cooking spray
- 2 cups egg noodles
- 3 tablespoons butter
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrots
- 1/3 cup chopped red bell pepper
- 2 cloves garlic minced
- 1/2 cup frozen corn kernels thawed
- 1/2 cup frozen peas thawed
- 3 cups cubed cooked pork
- 1 can condensed cream of chicken soup (10 1/2 ounces)
- 2 cups shredded cheddar cheese
- 2/3 cup sour cream
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry breadcrumbs
- Fresh parsley chopped, for garnish
Instructions
- Start by preheating your oven to 350°F. Use cooking spray to grease a 9×13-inch baking dish. In a large pot, bring lightly salted water to a boil and cook the egg noodles until they are tender but still firm, approximately 7-10 minutes, then drain thoroughly.
- Melt the butter in a skillet over medium heat. Add the chopped onion, celery, carrots, and red bell pepper. Sauté until the vegetables start to soften, about 3 minutes. Add minced garlic, corn, and peas; cook for 2 more minutes.
- In a large bowl, mix the cooked noodles, sautéed vegetables, cubed pork, condensed chicken soup, shredded cheddar cheese, sour cream, salt, and black pepper until everything is evenly combined.
- Pour the mixture into the prepared baking dish. Sprinkle the dry breadcrumbs evenly over the top. Bake in the preheated oven for 30 to 35 minutes until the casserole is bubbly and the top is lightly browned. Garnish with parsley.
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