cjscott

I loved this recipe idea! I made a half of recipe with my leftover pork loin. I don’t use canned soup. I made my own cream of chicken soup with 2.5 Tbs butter, melted, 1 heaping Tbs flour whisked into a lovely fragrant roux followed by a heaping tsp of premium low sodium Better than Bullion, a dash of cayenne pepper, a little dill weed, and 1.5 cups milk, letting it gently boil until appropriately thickened. I used farfalle (bowtie) noodles instead of egg noodles. I sautéed all of the chopped veggies after throwing them all in my mini KitchenAid chopper (though skipped the corn.) I added the sour cream, cheese, and sprinkled panko breadcrumbs on top, skipping the salt, and baked in an 8 x 8” pyrex in my hot air fryer oven. The flavor was stupendous. I’m not a casserole maker but didn’t want the pork loin to go to waste. I’m so glad I tried this recipe.

I left out the corn, and this recipe was bangin'. Seriously I'd make this once a week!

I tweaked the b'jesus out of this one, based on what I had in my fridge. So I used the celery, some red onion, some grated carrots, some chopped broccoli, some left over corn casserole, the right amount of pork, cheddar cheese, cream of mushroom soup, Greek yogurt,actual egg noodles (!). I halved the recipe. [I'm never sure if the amount of noodles in a casserole is before or after they are cooked unless it is stipulated.] I used some panko and some french fried onions on top. Even though I halved the recipe, there is enough to feed at least 6 ppl (or 4 very hungry ppl (or teenagers)).I really wish this site would make recipes down-sizable as there are only the two of us.