Cheesy Pork Noodle Bake Recipes

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

EASY PORK AND NOODLE BAKE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
• In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
• Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
• Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
• Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
• Drain in a colander and rinse briefly with hot water.
• Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
• Transfer the mixture to a lightly buttered large shallow baking dish.
• Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
• Put the casserole in the preheated oven and bake for 30 minutes.

PORK NOODLE CASSEROLE

Steps:

• In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish., Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes.

YUMMY PORK NOODLE CASSEROLE

Steps:

• 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 egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, 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.
• Bake in the preheated oven until bubbly, 30 to 35 minutes.

CHEESY NOODLE CASSEROLE

Steps:

• Cook and drain noodles.
• Add butter,salt and pepper to taste.
• Stir in cheddar cheese and sour cream.
• Bake for 15 minutes at 350 degrees or until cheese melts.

CHEESY NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

CHEESY CRUNCHY NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

CHEESY NOODLE BAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch pan with cooking spray and set aside. In a large pot, cook egg noodles in boiling water until al dente. Drain and rinse.
• In a skillet, cook grouond beef onionsm salt and peper over medium heat until the meat is no longer pink and the onions are soft. Remove from heat.
• Layer ingredients in the prepared baking dish in the following order:.
• ground beef-onion mixture.
• half the noodles.
• the tomatoes.
• cream cheese slices.
• corn.
• remaining half of noodles.
• shredded Cheddar cheese.
• parsley.
• Bake, covered, in preheatd oven for 45 minutes. Remove cover and bake for an additional 15 minutes.

CHEESY BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.