Recipe Background
Cha-ching! The Piggy Bank Bake is a vault of flavors your taste buds will want to keep visiting! Tender egg noodles! Summery corn kernels! Spicy pimientos! Melty, sharp cheddar cheese! And succulent pork (that's right, the "piggy" isn't just a name)! Mmmm, all together, Piggy Bank Bake is an institution of flavor! Get your monocles on!
Cha-ching! The Piggy Bank Bake is a vault of flavors your taste buds will want to keep visiting! Tender egg noodles! Summery corn kernels! Spicy pimientos! Melty, sharp cheddar cheese! And succulent pork (that's right, the "piggy" isn't just a name)! Mmmm, all together, Piggy Bank Bake is an institution of flavor! Get your monocles on!
Ingredients
- 1 1/2 cups egg noodles
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (8-ounce) can corn kernels
- 1 (2-ounce) jar diced pimientos
- 1 1/4 cups sharp cheddar cheese shredded, divided
- 1 green pepper chopped
- 2 cups leftover pork cooked, chopped or diced
Directions
- Preheat the oven to 375 degrees F.
- In a large pot of salted, boiling water, add the egg noodles and cook them to al dente, according to the package directions.
- Drain the egg noodles.
- In a large bowl, add the cream of chicken soup, the corn kernels and their juices, the pimientos and their juices, 1 cup of the cheddar cheese, and the green peppers and stir until well-combined.
- Add the cooked pork and the cooked noodles to the soup mixture and stir gently to combine.
- Pour the pork mixture into a 1-2-quart casserole dish.
- Sprinkle the top of the pork mixture evenly with the remaining cheddar cheese.
- Bake until the cheese is melted and the filling is bubbly, about 45 minutes.
- Serve.
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