#3314 - Pork and Noodle Casserole

(by Shirley McNevich)

2lbs. pork steak (cubed)
water (if necessary)
2 cups chopped celery
1 medium onion (chopped)
2 -10.75oz. cans Campbell's cream of mushroom soup
salt
pepper
1 - 16oz. bag egg noodles
Velveeta cheese slices
crushed potato chips

In a skillet over medium heat add cubed pork steak, chopped celery and chopped onions--salt and pepper it to your taste, then cook/stir until meat is browned and vegetables are tender (adding a little water if necessary). Add both cans of mushroom soup--stir, turn heat back to simmer, and simmer while cooking the egg noodles. Cook egg noodles according to bag directions in salted water, then drain but do NOT rinse. Add the drained egg noodles to the pork mixture--stir. Pour the whole mixture into a Dutch oven and bake at 350 degrees for 1 hour or until meat is well cooked. When meat is done remove from oven, lay Velveeta cheese slices all over the top and spread crushed potato chips all over the top. Return to oven and bake just until cheese is melted.