1
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.
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2
In a large bowl, mix the cooked noodles, sautéed vegetables, cubed pork, condensed chicken soup, shredded cheddar cheese, sour cream, salt, and black pepper.
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3
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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