Crunch Oriental Pork Casserole

1 can cream of mushroom soup (condensed)

¼ cup milk

1 teaspoon soy Sauce

1½ cup diced cooked pork roast

½ cup celery — thinly sliced

6 ounces water chestnuts — sliced

¼ cup sliced green onions

2 tablespoons chopped pimiento — optional

1 can chow mein noodles

Combine soup, milk and soy sauce.

Add pork, celery water chestnuts, green onion and pimiento.

Fold in 1 cup of chow mein noodles.

Spoon into a shallow 1½ quart casserole or pie dish.

Sprinkle with remaining noodles.

Bake in a 375º oven until thoroughly heated, about 20 minutes.

Serve immediately.

Yield: 4 servings

This recipe using leftover pork has been popular since the sixties! No

wonder, it is quick, easy and delicious

Print This Post Print This Post
 

Stumble this Post