Creamy Pork and Noodle Casserole

This recipe is another dish that I grew up with.  It was a staple at our church potlucks, and there was never a morsel left.  It can be made with leftover pork and also works well with ground beef.

Ingredients

4 oz. uncooked egg noodles

1 T canola oil

1 lb pork

1 can cream of mushroom soup

1 cup corn

1 cup shredded cheddar cheese

¼ cup finely chopped green pepper, optional

Preheat oven to 375ºF.  Cook noodles according to package directions.  Drain and set aside.

Heat oil in nonstick pan over medium high heat.  Place pork in pan and cook pork until no longer pink.

Combine noodles, pork, and rest of ingredients in a 1½ quart casserole dish.  Place in oven and cook uncovered 45 minutes.