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.
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