Baked Pork And Noodles
|Pork||3 1⁄2 Pound|
|Onion||1 , chopped|
|Sliced celery||1 Cup (16 tbs)|
|Crumbled dried thyme||1⁄2 Teaspoon|
|Condensed mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Wide noodles||3 Cup (48 tbs), uncooked|
|Canned peas||8 1⁄2 Ounce, undrained (1 Can Or 1 Cup)|
|Canned chopped mushrooms||3 Ounce (1 Can)|
|Pimientos||2 , diced|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Buttered bread crumbs||1⁄3 Cup (5.33 tbs)|
Remove excess fat from pork.
Render some of the fat in skillet.
Cut meat into small cubes; brown in the fat.
Add onion, celery, salt, thyme, pepper, mushroom soup, and water.
Cover; simmer for 1 hour.
Cook and drain noodles.
Add with peas, mushrooms, pimientos, and cheese to first mixture.
Pour into large shallow baking dish.
Top with buttered bread crumbs; bake in preheated moderate oven (375°F.) for 30 minutes.