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Monday, May 7, 2012

Pork Noodle Casserole by Wendy

This came from Taste of Home, Freezer Pleasers Cookbook.  The recipe is by Barbara Beyer of Two Rivers, Wisconsin.  This is great served with warm rolls.

3 cups cubed cooked pork
1 can (14 3/4 oz) cream-style corn
1 cup chicken broth
4 oz. process cheese (Velveeta), diced
2/3 cup chopped green pepper
2/3 cup chopped onion
1 jar (4 1/2 oz) whole mushrooms, drained
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. uncooked egg noodles

In a large bowl, combine the pork, corn, broth, cheese, pepper, onion, mushrooms, pimientos, salt and pepper.  Add noodles;  gently toss to coat.  Pour into Gallon Freezer Bag and freeze.

Serving Day:
Thaw completely.  Transfer to a greased 2 1/2 qt. baking dish.  Cover and bake at 325 degrees for 1 hour or until noodles are tender, stirring every 20 minutes. 

Yield:  6 servings


  1. Our family enjoyed the flavor of this meal, but the noodles turned to mush. I think freezing everything except the noodles and then adding the noodles right before baking would be better.

  2. We really liked the flavor as well. Like Beth, our noodles also turned to much. I agree that packaging the noodles separately may solve that problem. Thanks for making it!