Saucy Pork and Noodle Bake for Leftover Pork

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

1 package of wavy egg noodles (try to find the slightly thinner ones vs. the big fat wide ones.)

2 cans of cream of chicken soup

2 cans of Mexicorn (the kind mixed with chopped red and green peppers)

1 cup of shredded cheddar cheese

2 cups of leftover pork, cut into bite-sized pieces (from pork chops, pork tenderloin, or pork roast)

Fresh cracked pepper to taste

OPTIONAL: ½ yellow onion, diced 1 tablespoon olive oil

Directions at peanutblossom.com

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