Pork And Corn Casserole

• 7 cups uncooked egg noodles
• 1 pound ground pork
• 1 small green pepper, chopped
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
• 1 jar (2 ounces) diced pimientos, drained
• 8 ounces process cheese (Velveeta), cubed
• 1/2 cup dry bread crumbs
• 2 tablespoons butter, melted

1. Cook noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain.
2. In a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture.
3. Transfer to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly and top is golden brown.

egg noodles, ground pork, green pepper, creamstyle corn, rice soup, pimientos, process cheese, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/pork-and-corn-casserole/ (may not work)