Pork Noodle Casserole With Corn

• 2 cups uncooked egg noodles
• 2 pounds boneless pork, cut into 3/4-inch cubes
• 2 medium onions, chopped
• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350u0b0. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture.
3. Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer. Freeze option: Cool unbaked casserole; 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.

egg noodles, boneless pork, onions, kernel corn, condensed cream, salt, pepper

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