Pork Hot Dish

• 1 pound boneless pork, cut into bite-size pieces
• 1/2 cup chopped celery
• 1/4 cup chopped sweet red or green pepper
• 1/4 cup chopped onion
• 1 tablespoon canola oil
• 1 package (10 ounces) medium egg noodles, cooked and drained
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (16-1/2 ounces) cream-style corn
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup crushed saltines
• 3 tablespoons butter, melted

1. In a large skillet, over medium heat, cook the pork, celery, red pepper and onion in oil until the meat is browned and vegetables are tender. In a large bowl, combine the pork mixture, noodles, soups, corn, milk, salt and pepper.
2. Transfer to an ungreased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350u0b0 for 45-50 minutes or until meat is tender. Freeze option: Cool unbaked casserole. Sprinkle with crumb topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

pork, celery, sweet red, onion, canola oil, egg noodles, condensed cream, condensed cream, creamstyle corn, milk, salt, pepper, saltines, butter

Taken from www.tasteofhome.com/recipes/pork-hot-dish/ (may not work)