(Cook Time: 1 hour, 35 minutes
Ingredients:
- 2 1/2 to 3 pounds boneless pork loin or other lean pork, trimmed and cut into small cubes
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup thinly sliced celery
- 1 teaspoon salt
- 1/2 teaspoon dried leaf thyme, crumbled
- 1/4 teaspoon ground black pepper
- 1 can condensed cream of mushroom soup
- 1 cup water
- 3 cups uncooked wide noodles
- 1 cup frozen peas, thawed
- 1 can (4 ounces) sliced mushrooms
- 1 jar (2 ounces) chopped pimiento, drained
- 1/2 cup grated Cheddar cheese
- buttered soft bread crumbs
Preparation:
In a skillet over medium heat, brown pork in olive oil. Add onion and celery; sauté for about 3 minutes. Add salt, thyme, pepper, mushroom soup and water. Cover and simmer for 1 hour.
Meanwhile, cook and drain noodles.
Add noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture. Transfer to a lightly buttered large shallow baking dish. Top with buttered bread crumbs; bake at 375° for 30 minutes.
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