Estofado de cerdo

Ingredientes

• Cooking spray
• 2 cups egg noodles
• 3 tablespoons butter
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• 1/3 cup chopped red bell pepper
• 2 cloves garlic (minced)
• 1/2 cup frozen corn kernels (thawed)
• 1/2 cup frozen peas (thawed)
• 3 cups cubed cooked pork
• 1 can condensed cream of chicken soup (10 1/2 ounces)
• 2 cups shredded cheddar cheese
• 2/3 cup sour cream
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry breadcrumbs
• Fresh parsley (chopped, for garnish)

Preparación

1. 1

   Prepare noodles: Start by preheating your oven to 350°F. Use cooking spray to grease a 9x13-inch baking dish. In a large pot, bring lightly salted water to a boil and cook the egg noodles until they are tender but still firm, approximately 7-10 minutes, then drain thoroughly.

2. 2

   Sauté vegetables: Melt the butter in a skillet over medium heat. Add the chopped onion, celery, carrots, and red bell pepper. Sauté until the vegetables start to soften, about 3 minutes. Add minced garlic, corn, and peas; cook for 2 more minutes.

3. 3

   Combine ingredients: In a large bowl, mix the cooked noodles, sautéed vegetables, cubed pork, condensed chicken soup, shredded cheddar cheese, sour cream, salt, and black pepper until everything is evenly combined.

4. 4

   Bake casserole: Pour the mixture into the prepared baking dish. Sprinkle the dry breadcrumbs evenly over the top. Bake in the preheated oven for 30 to 35 minutes until the casserole is bubbly and the top is lightly browned. Garnish with parsley.