~PORK AND CORN CASSEROLE~

7 cups uncooked egg noodles
1 pound ground pork
1 small green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 jar (2 ounces) diced pimientos, drained
8 ounces process cheese (Velveeta), cubed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

COOK noodles according to package directions; drain. Meanwhile in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain.
IN a large bowl, combine the noodles, corn, soup, pimientos, cheese and pork mixture.
TRANSFER to a greased shallow 2-1/2-qt. baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.
YIELD: 6-8 servings.

SOURCE: Taste Of Home

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Written By Merrilee